Tasty Tuesday: 100% Whole Wheat Bread
Please note: The above picture is not my homemade bread…I’ll try to update it with a picture of my homemade bread as soon as I get another batch made!
Several of you have asked for my Whole Wheat Bread recipe. I was a bit hesitant to post it since the directions are specifically for a Bosch mixer but I think it should be easily adapted to any mixer or even to kneading by hand.
When I first started making bread about 4-5 years ago it looked pretty daunting. I was sure I would have lots of flops before I actually had any loaves that were decent enough to eat. But I soon discovered it really is a pretty easy thing to do.
I got this recipe from my sister-in-law this spring after eating her homemade bread and being really impressed. Not only is this recipe super simple, it also makes the most delicious bread. My previous recipe was okay but the bread tended to be a bit dry. And while I appreciate homemade 100% whole wheat bread, I really prefer it to be soft and more flexible like bought bread. This bread is more like that. In fact, it is so soft that I have to cut thick slices so that it doesn’t tear! Since I started making this bread I have eaten more bread than I ever have- it’s just that good.
(If you are new to bread making you might enjoy this post about how to make bread, along with lots of tips.)
100% Whole Wheat Bread
10 c. whole wheat flour + a bit more
1 1/2 Tbsp. salt
5 1/2 cups warm water
1 cup quick oats
2 Tbsp. lecithin (powdered)
2 Tbsp. dough enhancer or powdered wheat gluten
4 Tbsp. yeast*
2/3 cup honey
2/3 cup oil
extra whole wheat flour
This recipe is for a Bosch mixer, so the instructions are for that, however, you should easily be able to adapt it to other mixers or simply just knead it by hand.
Dissolve lecithin and yeast in water. Add all ingredients to mixer bowl. Mix on speed 1 for 5 minutes, then turn to speed 2 and add flour until dough pulls away from bowl. (For me, I’ve found that one extra cup usually is about the right amount.) Knead for 5 more minutes. Shape loaves, place in well-greased bread pans and let rise until not quite doubled. Bake at 340 degrees for 22-25 min. Makes 5 loaves or 6 if you like them smaller!
* You can use instant yeast and just bake the bread right away- skipping the rising time. I have not done this personally, but this is how my sister-in-law always makes her bread. I want to try it, just haven’t gotten instant yeast yet!Add a Comment