Whole Wheat Bread
Wholesome but delicious, this tried and true recipe is a long-standing favorite recipe for whole wheat bread.
Ingredients
- 3 cups water
- ⅓ cup (3.65 ounces) canola or other vegetable oil see note
- ⅓ cup (2.5 ounces) brown sugar
- 1 tablespoon salt
- ½ cup (2.5 ounces) gluten flour see note
- ½ cup (1.75 ounces) ground flax seed optional, see note
- ½ cup (1.75 ounces) rolled or quick oats optional
- 5 ½ cups (27.5 ounces) white wheat flour see note
- 2 tablespoons instant yeast see note
Instructions
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Grease 3 standard sized bread loaves well or spray with cooking spray and set aside.
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Heat water in the microwave on high for 1 to 2 minutes or on the stove until it is between 110 and 130 degrees F.
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Meanwhile in the bowl of a stand mixer with dough hook attachment add the oil, sugar and salt. Add the heated water to the stand mixer. Then add the gluten flour, flax seed, quick oats, and 3 cups of white wheat flour. Put the yeast on top of the flour, making sure that it does not directly touch the salt or the hot water.
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Turn on mixer and mix, adding additional flour until the dough pulls away from the sides of the bowl and starts to pull away from the center. Stop adding flour at this point even if you have not added the full amount listed in the recipe. Then let the mixer mix for an additional six minutes.
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Divide dough into 3 loaves (the dough will still be VERY sticky - so sticky that you won't be able to form your loaves without putting oil on your hands). Put dough in prepared pans and cover with a thin, lightweight dish towel.
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Let the bread dough rise in the pans until the bread is doubled and fills the pans. This should take about a half an hour, but it may take a little longer if your kitchen isn't warm enough.
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While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. Then turn down the heat to 350 degrees F (leaving the loaves in the oven the entire time) and continue baking for 20-25 min or until loaves are golden brown. Remove bread from the pans immediately and let it cool on a cooling rack.
Recipe Notes
1. I usually use canola oil but any oil with a mild flavor will work in this recipe.
2. I use Bob's Red Mill Vital Wheat Gluten Flour in this recipe. I buy mine in a 25 pound bag at WinCo, but they also sell it in their bulk bins. If you don’t have a WinCo you may be able to find it in smaller quantities at Walmart or another local grocery store or buy it online (Amazon carries gluten flour, aff. link). If you can’t find gluten flour you can use a good quality, high gluten white flour instead of all white wheat flour. You will need to experiment with how much - maybe 2 cups or more in place of the white wheat flour to get it to a good stick-together consistency.
3. Adding the ground flax seed and oats is optional, but I love the flavor and texture that they add to the recipe. I usually grind whole flax seeds in a high powered blender because they have too much oil to grind them in a grain mill. The oats do not need to be ground.
4. I use freshly ground white wheat flour that I grind in my grain mill (this is the grain mill I have, aff. link) at home. If you do not have a grain mill you may be able to find white wheat flour in the grocery store. It will say white wheat on it otherwise just assume that it comes from red wheat. Red wheat flour will make for a denser loaf of bread, which is not as tasty. If red wheat flour is all you can find I would experiment with about half red wheat and half a good quality white flour.
5. I use the SAF brand of instant yeast that I buy in a large block and keep in the freezer in a sealed container.
6. INSTRUCTIONS FOR NO MIXER: If you don’t have a stand mixer, you can make this bread by hand with a few changes. Stick with the amount of flour I suggest and then add a little more if it keeps sticking to your hands as you knead it. You can oil your hands a bit to help with that too. Knead the dough for 8-10 minutes by hand. Then let it rise in a large greased bowl until doubled. Then form the bread loaves in the pans and let it rise a second time until doubled before baking as directed in the recipe.