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