1/1 Photo of NICE TEXTURE -- Whole Wheat Bread
4 hrs 45 mins
A great textured whole wheat bread with a terrific chew, not at all tough. Add a few toasted walnuts to the dough during the hand kneading for a special treat.
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Units: US | Metric
- 1/3 cup non-fat powdered milk
- 2 cups cold water
- 1 tablespoon malt syrup or 1 tablespoon honey
- 2 1/2 cups whole wheat flour (400 gms)
- 1/2 cup bread flour (80 gms)
- 1 tablespoon vital wheat gluten
- 1 tablespoon instant yeast
- 1/2 g vitamin C powder (crush 1 500mg tablet)
- 1/2 cup oat bran or 1/2 cup ground oats or 1/2 cup wheat germ (any whole grain will work)
- 2 teaspoons salt
- 1/2 teaspoon garlic powder (optional)
- olive oil, for bowl and pan
- egg yolks or milk, to brush on loaf
- 1Whisk the cold water, dry milk and sweetner in a small sauce pan, heat until just below simmering and keep there for about 1 minute.
- 2Cool to 120 degrees.
- 3Mix flours, gluten, vitamin c and yeast in the bowl of your mixer, run on slow speed for 30 seconds to blend.
- 4Pour cooled liquid into dry ingredients and blend for about 4 minutes on medium speed to aeriate the mixture.
- 5The mixture should be somewhat wet, like a loose cake batter.
- 6Remove beater and allow sponge to sit for 1 to 2 1/2 hours for the flavor to develop.
- 7Mix will be partially risen.
- 8Reinstall beater and beat in additional whole grains until the mixture starts to form a dough and pull away from the sides of the bowl.
- 9It may take more or less than the 1/2 cup.
- 10Stop mixer and install bread hook.
- 11Knead until a smooth ball forms and starts to develop some elasticity.
- 12Add salt and garlic powder and knead another minute to combine.
- 13Turn out onto a lightly floured counter and knead by hand for a few minutes to finish.
- 14Form dough into a TIGHT ball and place in a large, oiled bowl, toss a couple times to coat.
- 15Cover tightly with plastic wrap and sit in a warm place to rise, about 1 1/2 hours.
- 16Punch down dough in center then pull from sides and fold over.
- 17Turn out onto counter, form into a ball and let rest covered for 15 minutes.
- 18Lightly grease a 9x5 loaf pan with olive oil, place dough in pan seam side down and brush with yolk or milk (1/2 n 1/2 works fine too) Cover and allow to rise until about doubled (maybe an hour).
- 1930 minutes into the second rise place your baking stone on the lower middle rack, place an empty rack in the lowest slot and preheat oven to 450 degrees.
- 20After bread has risen, put a shallow pan with about 1/2" of hot water on the bottom rack of the oven.
- 21Lower temperature to 375 degrees F.
- 22and wait a few minutes.
- 23Immediatley before placing loaf in oven brush with egg or milk a second time.
- 24Bake loaf in pan on stone for 45-55 minutes.
- 25Loaf will be golden brown, and sound hollow when thumped on the bottom.
- 26It should read 200 degrees F.
- 27when tested with a meat thermomameter.
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Nutritional Facts for NICE TEXTURE -- Whole Wheat Bread
Serving Size: 1 (97 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 161.6
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.2 g
- Cholesterol 0.8 mg
- Sodium 490.6 mg
- Total Carbohydrate 33.9 g
- Dietary Fiber 4.8 g
- Sugars 4.0 g
- Protein 7.6 g
The following items or measurements are not included:
vital wheat gluten
vitamin C powder