Submitted by Dave on Thu, 01/12/2017 - 21:02

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!

Freshly Baked Bread

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
  • 3 teaspoons lemon juice
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 1/8 teaspoon ascorbic acid


  1. Start by mixing 3 cups of whole wheat flour with the wheat gluten and the yeast
  2. Add the hot water, mix and let sit for 10 minutes
  3. Add the salt, oil, lemon juice and honey and mix for a minute or two
  4. Add the remaining 3 cups of flour 1 at a time, mixing with a dough hook in between cups
  5. Knead in machine until the dough forms a ball and pulls away from the sides of mixing bowl (about 5 - 10 mins)
  6. Turn the dough out onto the counter and knead manually for 5 minutes until the dough is smooth and not sticky
  7. Grease 2 - 9" x 5" bread pans
  8. Split the dough ball into 2 portions and roll into a log shape the same size as the pans
  9. Put dough in pans
  10. 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
  11. Bake in a 350oF oven for 30 minutes
  12. Remove from pans and cool on a drying rack.