Feeding my family wholesome, nutritious and flavorful food is a passion of mine. I read food labels on a regular basis and because of what I read, I tend to make most of our food at home.
We fell in love with whole wheat bread many years ago, and I knew that was one thing I wanted to tackle at home. Most of the recipes I came across, though, did not contain all whole wheat flour. Many of them threw in a little bit of white all purpose flour, and I was out to avoid that.
So, I created this 100% Whole Wheat Bread recipe and we’ve never looked back! It’s texture is spot on and the flavor is out of this world.
Ingredients
- 1 ¼ cups warm water (not hot)
- 1 Tbsp yeast
- 1/3 cup sugar or 1/4 cup honey
- 2 ¾ cup Freshly Ground Whole Wheat flour (I use
- ¼ c Vital Wheat Gluten
- 1 tsp salt
- 1 Tbsp Butter
- 1 Tbsp vinegar
Instructions
- In a mixing bowl add the warm water and yeast and let sit until the yeast is bubbly {about 5 minutes}. To this add in the sugar, salt and butter and let sit for another minute.
- While you’re waiting for your yeast to activate, grind your wheat berries into flour using the bread setting.
- Add in whole wheat flour and vital wheat gluten and mix with a Kitchenaid mixer {using the dough hook attachment} for about 2 minutes. Your dough should be soft and springy to the touch, not too wet. If it is still a bit moist, throw in a small dusting of flour and mix until the right consistency.
- Cover and let rise until doubled. The time will depend on the conditions of your home. Mine takes anywhere from 30 minutes to an hour.
- Once doubled, punch down and form into a loaf shape. Grease bread pan and place in your dough.
- Cover with greased Saran Wrap and let rise until over the top of your bread pan.
- Bake at 350° for 30 minutes, or until browned a bit on top.
A good way to tell if your bread is baked all the way is to thump it on the bottom. If it gives a hollow like sound, you are good to go. If not, pop it back in the oven and bake longer.
2 Responses to 100% Whole Wheat Bread Recipe