Dave's Killer Whole Wheat Bread

Submitted by BThomson

"Another recipe shared by Dave Dahl, founder of Dave's Killer Bread. This may not be one of the ones he produces commercially (or it may be, I haven't tried them all!) but it is a very good, wholesome bread. This recipe was shared by Dave at: http://www.everydaydish.tv/recipe/daves-killer-100-whole-wheat-bread"

 

• Ready In: 3hrs 40mins
• Ingredients: 10
• Yields: 2 loaves
• Serves: 16

ingredients

• Sponge

• 3 1⁄3 cups whole wheat flour
• 1⁄2 cup organic sugar
• 1 tablespoon instant yeast, plus
• 1⁄2 teaspoon instant yeast
• 2 1⁄4 cups water
• 1 1⁄2 tablespoons molasses
• 1 tablespoon canola oil

• Dough

• 3 1⁄3 cups whole wheat flour
• 1⁄4 cup vital wheat gluten
• 2 teaspoons salt

directions

1. Sponge:

2. In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to a small saucepan and bring up to 120 degrees. Add the mixture to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.

3. Dough:

4. Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops. You should have a nice, smooth dough. Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
5. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
6. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.

Reviews

[Ima J.]

I do not know how eldeetx got this to work... I found it missing about 1.5 cups of water. Maybe it was copies incorrectly for the source, but it will not work as written.

 

[eldeetx]

Turned out perfectly! The first time I made this recipe I used gluten that was a couple of years out of date, but yesterday I used brand new gluten and attached is a photo of the result. It is the best wheat bread I've ever been able to produce. It is actually soft and light. I have a Kitchen Aid and I only used #2 speed for a couple of minutes and then turned it down to the lowest speed with the dough hook and it was perfect.

 

[Annacia]

This turned out to be a bit of a project. I didn't read the part about the Kitchen Aid restriction until I got there (D'oh) so I just lowered the speed and hoped for the best. Clearly, my result seems to prove that it needs to be done at the recommended speed. The bread that I ended up with didn't rise as much as I would have liked and had a very dense heavy texture. I don't fault the recipe in any way but instead it was my own lack reading the entire recipe before beginning. Hopefully this has taught me to be a better recipe reader. I'm sure that if you have a mixer brand that will operate as required you will have a lovely bread. Made for Pic A Chef, Spring 2013.