1 ½ cups warm water (100°F-110°F) 

2 (¼ ounce) packages Active Dry Yeast 

1 teaspoon granulated sugar 

1 cup finely chopped, peeled apples* 

1 cup mashed, ripe bananas 

1 cup finely chopped carrots 

½ cup nonfat dry milk powder 

1 tablespoon freshly grated orange peel 

2 teaspoons salt 

¼ cup canola oil 

¼ cup honey 

½ cup ground golden or brown flax seed

½ cups King Arthur Unbleached White Whole Wheat Flour 

2 tablespoons vital wheat gluten

3 cups King Arthur Unbleached Bread Flour


  1. In electric mixer bowl, combine water, yeast, and sugar. Let stand 5 minutes to proof yeast. 
  2. Stir in rest of ingredients. Using dough hook knead 5 to 8 minutes on low speed. If dough does not form a ball around the dough hook, add 1 or 2 tablespoons additional flour. 
  3. Place dough in greased bowl, cover and let rise in a warm place until double. Punch down dough. 
  4. Divide dough into 3 equal pieces. Roll each piece into a 12 x 8-inch rectangle. Starting with shorter side, roll up as for jelly-roll; seal edges and ends. 
  5. Place in greased 8 ½ x 4 ½-inch loaf pans. Cover, let rise in warm place until double. 
  6. Bake in preheated 375°F oven 30 to 35 minutes or until golden brown and internal temperature registers 200°F – 205°F.  Remove loaves from pans and transfer to wire rack to cool. 
  7. If desired, brush with butter.


Makes 3 small loaves, 12 slices each.


*Marjorie recommends selecting a good cooking apple like Granny Smith, Jonathan, or Honey Crisp. 

Recipe Variation: For a lighter whole grain bread use 3½ cups white whole wheat flour, 3 cups bread flour, 3 tablespoons vital wheat gluten, and 2 (¼ ounce) packages RED STAR® Platinum Superior Baking Yeast®.


One slice provides approximately 122 calories; 4 g protein; 22 g carbohydrate; 3 g dietary fiber; 2 g fat (.12 g saturated); .13 mg cholesterol; 18 mcg folate; 1 mg iron and 139 mg sodium.