Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

Excellent home-made whole wheat bread that has a nice texture, isn't dry, and doesn't have the consistency of a brick!

Ingredients Nutrition

Directions

  1. Make a "sponge":Combine yeast, 6 ounces of warm water and 1 cup of whole wheat flour.
  2. Place mixture in a warm, draft-free place, and cover with plastic wrap.
  3. Allow to rise for 1 hour.
  4. Add 14 ounces of warm water and 2 cups of whole wheat flour. Stir.
  5. Add vital wheat gluten, oil, honey & salt. Stir.
  6. Place bowl on mixer with bread hook. Add flour until dough forms a ball on the hook and isn't sticky to the touch.
  7. Knead on mixer for 10 minutes minimum, or 30 minutes by hand.
  8. Place dough in greased bowl and allow to rise, covered, for 1 hour. If you poke the dough, the hole should not fill up.
  9. Shape the dough into two loaves (or buns or whatever you're making).
  10. Cover with plastic wrap and allow to rise 1 hour in a warm, draft-free place.
  11. Bake at 350F for 35-40 minutes.

Reviews

(1)
Most Helpful

Yay! A whole wheat bread that isn't too dense to eat! We all loved this. And it's not a difficult recipe. AND wheat gluten is easier to find than it was several years ago. Thanks for the recipe - I've had several requests for it! Made for PAC Spring '07.

Elmotoo May 09, 2007

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