Mom's 100% Whole Wheat Air Loaves

Sweet Baboo's Note:

This is an adaptation of Mom's 100% Whole Wheat Air Buns (Rolls) for Abm, in which I use the ABM to make the dough for the loaves, and then I bake the bread in the oven.

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 24

Yield: 2.0 loaves

• 1 1/3-1 1/2 cups warm water
• 4 1/2 tablespoons shortening, lard or 4 1/2 tablespoons butter
• 4 1/2 tablespoons honey
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons vinegar (I prefer cider or unseasoned rice vinegar)
• 2 1/4 tablespoons gluten
• 5 cups whole wheat flour
• 2 1/4 teaspoons bread machine yeast

Directions:

1. Place 2 1/4 teaspoons of yeast in the bottom of a one cup measure.
2. Add whole wheat flour to fill the cup, and then measure another 4 cups of just whole wheat flour.
3. Add ingredients to the bread machine in the order indicated for your model.
4. Make dough only, using dough feature, adjusting the water or extra flour to give a smooth ball of dough when kneaded.
5. Divide the dough in half, and form loaves in 2 8"x4" pans.
6. Spray the surface of the dough with Pam, and let rise in a draft-free place until doubled in size, approximately one hour.
7. Bake in a preheated oven at 375°F for approx 20 to 30 minutes, till loaves are golden brown and sound hollow when tapped on the bottom.

Reviews

[Katzen]

Delicious! Just like your Mom's 100% Whole Wheat Air Loaf in Abm - airy, delicious, and like no other WW bread I've ever had! I made half the recipe, which yielded one small loaf - perfect for a small family like ours. (Although, I have to admit, I liked the loaf size better on the other recipe, simply for visual reasons.) Although this wasn't a ABM recipe, considering that I halved it, it worked perfect in the bread machine. I did use the dough cycle, and rose and baked it in the oven, though. Brilliant recipe, SB! Thanks for posting! Made for PRMR Tag.

[Jujubegirl]

This is a nice loaf. My boys ate several slices right out of the oven. I used butter, and mixed it with my Kitchenaid rather than a bread machine. I didn't have any issue with the amount of liquid--I used just a little less than the listed max amount. I think the combination of butter and vinegar gave the bread a vaguely odd taste. It smelled so good when baking that we sliced it as soon as it left the oven--very naughty. The crumb was still quite moist, and as it cooled, dried a bit. Because of our impatience, it crumbled when we sliced it and I wasn't able to get any pretty pictures. Thanks for the recipe.

[matt_maples]

I will update this as soon as I hear back from Sweet Baboo . I put the max liquid in and it still ended up too dry. I added another 3 tablespoons water and it was still not a smooth dough. The tops ended up rough but the inside was lighter than most 100% W.W. so I want to work with it to get the recipe right. 2 1/4 tablespoon gluten seems a bit high. I think I will drop that down to 1 tablespoon and see what happens. Cheers! Matt