Bread is one of our bigger food expenses. We go through at least 3 loaves a week, and at $2.50 - $4.00 per loaf it adds up. I've been trying for years off and on to get a good whole wheat recipe that would come out soft as no one will eat the dense loaves I've made.
I finally did some research and found that Vital Wheat Gluten is the key. I used a recipe I had kicking around and added the gluten for a nice soft loaf!
The taste of the bread was a little bitter because I used some older flour. We ate the first loaf and I froze the second one. The frozen loaf seems to have defrosted ok.
- 6 cups whole wheat flour or 5 cups whole wheat flour and 1 cup Multigrain flour
- 1/3 cup vital wheat gluten
- 4 teaspoons of traditional yeast
- 2 1/2 cups of hot tap water
- 3 teaspoons salt
- 1/3 cup vegetable oil
- 1/3 cup honey
- 1/8 teaspoon ascorbic acid
- Start by mixing 3 cups of whole wheat flour with the wheat gluten and the yeast
- Add the hot water, mix and let sit for 10 minutes
- Add the salt, oil and honey and mix for a minute or two
- Add the remaining 3 cups of flour 1 at a time, mixing with a dough hook in between cups
- Knead in machine until the dough forms a ball and pulls away from the sides of mixing bowl (about 5 - 10 mins)
- Turn the dough out onto the counter and knead manually for 5 minutes until the dough is smooth and not sticky
- Grease 2 - 9" x 5" bread pans
- Split the dough ball into 2 portions and roll into a log shape the same size as the pans
- Put dough in pans
- Let stand in a warm place (I heat the oven at 350oF for 2-3 minutes) for an hour, or until the loaves are the size you want them to end up
- Bake in a 350oF oven for 30 minutes
- Remove from pans and cool on a drying rack.