Moist, Light, & Fluffy Whole Wheat Bread

By Sweet Chef Shelly on April 04, 2009

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Ingredients

    1. 8 -9 cups whole wheat flour ( divided)
    2. 1 1/2 tablespoons saf instant yeast
    3. 1 1/2 tablespoons dough enhancer
    4. 3 tablespoons vital wheat gluten
    5. 1 tablespoon salt
    6. 3 cups warm water ( 114* - 116*)
    7. 1/2 cup vegetable oil ( I use light-tasting olive oil)
    8. 1/2 cup honey
    9. 1 tablespoon liquid lecithin ( found at health food stores)

Directions

  1. In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt.
  2. In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin.
  3. Add the dry ingredients from the bowl to the liquid in the mixer bowl.
  4. Beat with wire attachment until it forms a smooth batter. (About 3 minutes.)
  5. Place the dough hook on the mixer.
  6. Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough.
  7. Remove the dough from the bowl and form it into 3 loaves.
  8. Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour.
  9. Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown.
  10. ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.
 
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