{"id":1244,"date":"2012-04-08T22:09:17","date_gmt":"2012-04-08T22:09:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=1244"},"modified":"2026-06-13T15:33:59","modified_gmt":"2026-06-13T22:33:59","slug":"wheat-bread","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/wheat-bread\/","title":{"rendered":"Whole Wheat Bread"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2 C lukewarm water<\/li>\n<li>1 pkg (1 TBL) yeast (w\/1 tsp sugar)<\/li>\n<li>1\/2 C honey (or \u00bd cup sugar)<\/li>\n<li>3 TBL oil<\/li>\n<li>1 TBL salt<\/li>\n<li>2 cup wheat flour<\/li>\n<li>2 cup white flour (more for kneading)<\/li>\n<li>2 TBL raw rolled oats<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Mix everything together and dump out onto a floured surface<\/li>\n<li>Knead thoroughly on floured surface until smooth, keeping dough as soft as possible.<\/li>\n<li>Keep kneading, and adding more flour until you get a ball that is moist, but not sticky<\/li>\n<li>Place in greased bowls, cover and let rise until double &#8211; about 90 minutes.<\/li>\n<li>Shape into loaves, place in greased tin. Let rise until almost double &#8211; about 60 minutes.<\/li>\n<li>Bake 400\u00b0 for 10 min then lower to 325\u00b0 for 25-30 min.<\/li>\n<\/ol>\n<p>Makes 2 loaves<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-size: 24pt;\">From Sally&#8217;s Baking Addiction<\/span><br \/>\n<span style=\"font-size: 18pt;\">A great site for new and seasoned bakers<br \/>\n<\/span><strong class=\"tasty-recipes-label\">Find it online<\/strong>: <a href=\"https:\/\/sallysbakingaddiction.com\/whole-wheat-bread\/\">https:\/\/sallysbakingaddiction.com\/whole-wheat-bread\/<\/a><\/p>\n<h2 class=\"wp-block-heading heading-star\">Success Tips to Keep in Mind<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>You can make this loaf of bread 100% whole wheat,<\/strong> or replace 1 cup (about 125\u2013130g) of the whole wheat flour with bread flour for a lighter, taller, fluffier loaf. The directions remain the same.<\/li>\n<li><strong>Knead the dough for a long time,<\/strong> at least 8 minutes. If you have a stand mixer, use it for this recipe. This is a heavy whole grain dough, so it requires a good amount of kneading to help produce a more elastic structure.<\/li>\n<li><strong>When kneading, avoid adding too much flour;<\/strong> a slightly tacky and soft dough is OK.<\/li>\n<li><strong>Use an <\/strong><a href=\"https:\/\/amzn.to\/3mL6unM\" target=\"_blank\" rel=\"noreferrer noopener sponsored nofollow\">instant-read thermometer<\/a> to check the internal temperature of the baked bread. This guarantees you won\u2019t under-bake or over-bake the bread. It\u2019s an incredibly helpful baking tool! The bread is done when the center of the loaf is 195\u2013200\u00b0F (90\u201393\u00b0C).<\/li>\n<li><strong>If you\u2019re new to working with yeast, <\/strong>please review my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\">Baking with Yeast Guide<\/a> where I include practical and easy-to-understand answers to many yeast FAQs<\/li>\n<\/ol>\n<header class=\"tasty-recipes-entry-header\">\n<div class=\"tasty-recipes-header-content clearfix\">\n<h2 class=\"tasty-recipes-title\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">Whole Wheat Bread<\/h2>\n<div class=\"tasty-recipes-rating\">\n<div class=\"tasty-recipes-rating-outer\">\n<div class=\"tasty-recipes-rating-inner\"><span class=\"tasty-recipes-rating-stars\"> <span class=\"tasty-recipes-ratings-buttons tasty-recipes-no-ratings-buttons\" data-tr-default-rating=\"4.9\"> <span class=\"tasty-recipes-rating\" data-tr-checked=\"1\"> <i class=\"checked\" data-rating=\"5\"> <span class=\"tasty-recipes-screen-reader\"> 5 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"4\"> <span class=\"tasty-recipes-screen-reader\"> 4 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"3\"> <span class=\"tasty-recipes-screen-reader\"> 3 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"2\"> <span class=\"tasty-recipes-screen-reader\"> 2 Stars <\/span> <\/i> <\/span> <span class=\"tasty-recipes-rating\"> <i class=\"checked\" data-rating=\"1\"> <span class=\"tasty-recipes-screen-reader\"> 1 Star <\/span> <\/i> <\/span><\/span><\/span> <span class=\"tasty-recipes-rating-label\"><span class=\"rating-label\" data-tasty-recipes-customization=\"detail-label-color.color\"><span class=\"average\">4.9<\/span> from <span class=\"count\">1587<\/span> reviews<\/span><\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-details\">\n<ul>\n<li class=\"author\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Author:<\/span> <a class=\"tasty-recipes-author-name\" href=\"https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/\" data-tasty-recipes-customization=\"detail-value-color.color\">Sally McKenney<\/a><\/li>\n<li class=\"prep-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Prep Time:<\/span> <span class=\"tasty-recipes-prep-time\" data-tasty-recipes-customization=\"detail-value-color.color\">4 hours, 30 minutes (includes sponge and rises)<\/span><\/li>\n<li class=\"cook-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Cook Time:<\/span> <span class=\"tasty-recipes-cook-time\" data-tasty-recipes-customization=\"detail-value-color.color\">38 minutes<\/span><\/li>\n<li class=\"total-time\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Total Time:<\/span> <span class=\"tasty-recipes-total-time\" data-tasty-recipes-customization=\"detail-value-color.color\">5 hours, 10 minutes<\/span><\/li>\n<li class=\"yield\"><span class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"detail-label-color.color\"> Yield:<\/span> <span class=\"tasty-recipes-yield\" data-tasty-recipes-customization=\"detail-value-color.color\">1 loaf<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/header>\n<div class=\"tasty-recipes-entry-content\">\n<div class=\"tasty-recipes-description\">\n<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n<p><em>You need just 8 simple ingredients to make this whole wheat sandwich bread. It\u2019s soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn\u2019t compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\">Baking with Yeast Guide<\/a> for answers to common yeast FAQs.\u00a0<\/em><\/p>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients\">\n<div class=\"tasty-recipes-ingredients-header\">\n<div class=\"tasty-recipes-ingredients-clipboard-container\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-ingredients-body\" data-tasty-recipes-customization=\"body-color.color\">\n<h4>Sponge<\/h4>\n<ul>\n<li><span data-amount=\"1\" data-unit=\"cup\">1 cup<\/span> (240ml) <strong>water<\/strong>, warmed to about 110\u00b0F (43\u00b0C)<\/li>\n<li><span data-amount=\"0.33333333333333\" data-unit=\"cup\">1\/3 cup<\/span> (80ml) <strong>whole milk<\/strong>, warmed to about 110\u00b0F (43\u00b0C)<\/li>\n<li><span data-amount=\"2\">2<\/span> and 1\/4 teaspoons (<span data-amount=\"7\" data-unit=\"g\">7g<\/span>) <strong>active dry or instant yeast<\/strong> (1 standard packet)<\/li>\n<li><span data-amount=\"2\" data-unit=\"cup\">2 cups<\/span> (<span data-amount=\"260\" data-unit=\"g\">260g<\/span>) <strong>whole wheat flour\u00a0<\/strong>(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>)<\/li>\n<\/ul>\n<h4>Dough<\/h4>\n<ul>\n<li><span data-amount=\"3\" data-unit=\"tablespoon\">3 Tablespoons<\/span> (<span data-amount=\"63\" data-unit=\"g\">63g<\/span>) <strong>honey<\/strong><\/li>\n<li><span data-amount=\"3\" data-unit=\"tablespoon\">3 Tablespoons<\/span> (<span data-amount=\"43\" data-unit=\"g\">43g<\/span>) <strong>unsalted butter<\/strong>, <a href=\"https:\/\/sallysbakingaddiction.com\/room-temperature-butter\/\">softened to room temperature<\/a><\/li>\n<li><span data-amount=\"1\" data-unit=\"teaspoon\">1 teaspoon<\/span> fresh <strong>lemon juice <\/strong>(or apple cider vinegar)<\/li>\n<li><span data-amount=\"1\">1<\/span> and 1\/3 cups (<span data-amount=\"173\" data-unit=\"g\">173g<\/span>) <strong>whole wheat flour <\/strong>(<a href=\"https:\/\/sallysbakingaddiction.com\/how-to-measure-baking-ingredients\/\">spooned &amp; leveled<\/a>), plus more as needed<\/li>\n<li><span data-amount=\"1\">1<\/span> and 1\/4 teaspoons <strong>salt<\/strong><\/li>\n<li><strong>optional oat topping:<\/strong> 1 beaten egg white + 1 Tablespoon whole oats<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-instructions\">\n<div class=\"tasty-recipes-instructions-header\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n<\/div>\n<div class=\"tasty-recipes-instructions-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-1\"><strong>Prepare the sponge: <\/strong>In a large bowl or the bowl of your stand mixer, whisk the water, whole milk, and yeast together. Add the 2 cups (260g) flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and allow to double in size at room temperature, about 60\u201390 minutes. Sometimes this can take up to 2 hours. <em>*I do not recommend a hand mixer for this dough because the dough is too thick and heavy.*<\/em><\/li>\n<li id=\"instruction-step-2\">Add the remaining dough ingredients including the honey, butter, lemon juice, remaining flour, and the salt. With a dough hook attachment, or using a spatula or wooden spoon (and some arm muscle!), beat on medium speed\/mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li id=\"instruction-step-3\"><strong>Knead the dough:<\/strong> Keep the dough in the mixer and beat for an additional 8\u201310 full minutes, or knead by hand on a lightly floured surface for 8\u201310 full minutes. (If you\u2019re new to bread-baking, my <a href=\"https:\/\/sallysbakingaddiction.com\/how-to-knead-dough\/\">How to Knead Dough<\/a> video tutorial can help here.) If the dough becomes too sticky during the kneading process, add 1 more Tablespoon of flour at a time to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger\u2014if it slowly bounces back, your dough is ready to rise.<\/li>\n<li id=\"instruction-step-4\"><strong>1st rise:<\/strong> Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5\u20132 hours or until about double in size. (For a tiny reduction in rise time, see my answer to <em>Where Should Dough Rise?<\/em> in my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\">Baking With Yeast Guide<\/a>.)<\/li>\n<li id=\"instruction-step-5\">Grease a <a href=\"https:\/\/amzn.to\/2YjmTAN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9\u00d75-inch loaf pan<\/a>.<\/li>\n<li id=\"instruction-step-6\"><strong>Shape the dough: <\/strong>When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8\u00d715 inches. It does not have to be perfect\u2014in fact, it will probably be rounded on the edges. That\u2019s ok! Roll it up into an 8-inch log and place in the prepared loaf pan.<\/li>\n<li id=\"instruction-step-7\"><strong>2nd rise: <\/strong>Cover shaped loaf. Allow to rise until it\u2019s about 1 inch above the top of the loaf pan, about 45\u201360 minutes.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li id=\"instruction-step-8\">Adjust oven rack to a lower position and preheat oven to 350\u00b0F (177\u00b0C). It\u2019s best to bake the bread towards the bottom of the oven so the top doesn\u2019t burn.<\/li>\n<li id=\"instruction-step-9\"><em><strong>Optional oat topping:<\/strong> If you want to add the optional oat topping, add it right before baking the bread. With a <a href=\"https:\/\/amzn.to\/3gr3tZd\" target=\"_blank\" rel=\"nofollow noopener sponsored\">pastry brush<\/a>, brush the risen loaf with egg white, then sprinkle the oats on top.<\/em><\/li>\n<li id=\"instruction-step-10\"><strong>Bake the bread: <\/strong>Bake for 36\u201340 minutes, or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add it around the 20-minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an <a href=\"https:\/\/amzn.to\/3mL6unM\" target=\"_blank\" rel=\"nofollow noopener sponsored\">instant-read thermometer<\/a> reads the center of the loaf as 195\u2013200\u00b0F (90\u201393\u00b0C). Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.<\/li>\n<li id=\"instruction-step-11\">Cover leftover bread tightly and store at room temperature for up to 1 week.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"tasty-recipes-notes\">\n<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Notes<\/h3>\n<div class=\"tasty-recipes-notes-body\" data-tasty-recipes-customization=\"body-color.color\">\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li><strong>Freezing Instructions:<\/strong> Prepare recipe through step 6. Place shaped loaf in a greased 9\u00d75-inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4\u20135 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.<\/li>\n<li><strong>Overnight Instructions: <\/strong>Prepare the recipe through step 6. Cover the shaped loaf tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1\u20132 hours before baking. Alternatively, you can let the dough have its <strong>1st rise<\/strong> in the refrigerator overnight. Prepare the dough through step 3, then cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.<\/li>\n<li><strong>Special Tools<\/strong> (affiliate links): <a href=\"https:\/\/amzn.to\/3OMbx3g\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Stand Mixer<\/a> or <a href=\"https:\/\/amzn.to\/3mPQvWq\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Large Glass Mixing Bowl<\/a> with <a href=\"https:\/\/amzn.to\/3mvebNN\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wooden Spoon<\/a> or <a href=\"https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Silicone Spatula<\/a> | <a href=\"https:\/\/amzn.to\/3XHZVCg\" target=\"_blank\" rel=\"nofollow noopener sponsored\">9\u00d75-inch Loaf Pan<\/a> | <a href=\"https:\/\/amzn.to\/3INwcTU\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Rolling Pin<\/a> | <a href=\"https:\/\/amzn.to\/3gr3tZd\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Pastry Brush<\/a> for optional topping | <a href=\"https:\/\/amzn.to\/3mL6unM\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Instant-Read Thermometer<\/a> | <a href=\"http:\/\/amzn.to\/2gT7aW9\" target=\"_blank\" rel=\"nofollow noopener sponsored\">Wire Cooling Rack<\/a><\/li>\n<li><strong>Milk:<\/strong> Low-fat or nondairy milk work here, but whole milk produces phenomenal texture and I highly recommend it.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<ol>\n<li><strong>Yeast:<\/strong> I usually use instant yeast. You can use active dry yeast instead, with no changes to the preparation. Rise times will be slightly longer. Reference my <a href=\"https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/sallysbakingaddiction.com\/baking-with-yeast\/&amp;source=gmail&amp;ust=1572401296998000&amp;usg=AFQjCNHQx5TEc0HdQtQssU4miBjLL28hmA\">Baking With Yeast Guide<\/a> for answers to common yeast FAQs.<\/li>\n<li><strong>Flour:<\/strong> Make sure your whole wheat flour is fresh. Check the date on the package, and don\u2019t store it uncovered. Whole wheat flour can become rancid if stored for too long, and your bread will taste bitter. You can use <strong>all<\/strong> whole wheat flour in this recipe, or substitute 1 cup (130g) of bread flour for a slightly taller, fluffier loaf. You can use 1 cup of bread flour in the sponge in step 1 OR save it for the remaining dough in step 2. If using 1 cup (130g) of bread flour in step 2, you\u2019ll also need the 1\/3 cup (43g) of whole wheat flour.<\/li>\n<li><strong>Honey:<\/strong> Honey produced the best tasting bread. In a pinch, you can use regular granulated sugar or brown sugar. But you will miss out on that honey flavor. I have not tested other sweeteners.<\/li>\n<li><strong>Can I shape this into a round boule?<\/strong> No, this dough needs the structure of a loaf pan. Instead, you may like this <a href=\"https:\/\/sallysbakingaddiction.com\/seeded-oat-bread\/\">no-knead seeded oat bread<\/a>.<\/li>\n<li><strong>Doubling this recipe:<\/strong> For best results, I recommend making two separate batches of dough. This is a big, heavy dough and the sponge will take a very long time to rise, and so will the kneading step. It\u2019s best to make 2 separate doughs.<\/li>\n<li><strong>Whole Wheat Rolls:<\/strong> I recommend my soft <a href=\"https:\/\/sallysbakingaddiction.com\/whole-wheat-rolls\/\">whole wheat dinner rolls<\/a> recipe, or you can try my <a href=\"https:\/\/sallysbakingaddiction.com\/multigrain-bread\/\">multigrain bread<\/a>\/rolls recipe instead.<\/li>\n<li>Adapted from <a href=\"https:\/\/sallysbakingaddiction.com\/sandwich-bread\/\">Sandwich Bread<\/a> and Whole Wheat Dinner Rolls<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS 2 C lukewarm water 1 pkg (1 TBL) yeast (w\/1 tsp sugar) 1\/2 C honey (or \u00bd cup sugar) 3 TBL oil 1 TBL salt 2 cup wheat flour 2 cup white flour (more for kneading) 2 TBL raw rolled oats STEP BY STEP Mix everything together and dump out onto a floured surface &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/wheat-bread\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Whole Wheat Bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,219],"tags":[],"class_list":["post-1244","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-sallys-baking-addiction"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1244","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=1244"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1244\/revisions"}],"predecessor-version":[{"id":23788,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/1244\/revisions\/23788"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=1244"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=1244"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=1244"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}