Upon experimenting with whole wheat flour, I quickly found that it is much different than white bread flour. My first whole wheat loaf was really more of a doorstop than a loaf of bread due to my lack of knowledge on the ingredient. Whole wheat is a much heavier, denser flour than bread or pastry flour. It takes much more protein to make it rise than normal white bread flour does, since the whole wheat lacks gluten. So basically, after a couple of failed attempts in the kitchen, I finally found a decent whole wheat bread recipe thanks to some trial and error! Enjoy!
You’re going to need:
- 2 cups whole wheat flour (make sure it is the “hard” kind, not soft), plus some for dusting
- .5 cup white bread flour
- 1 tsp. salt
- 2 tbsp. vital gluten flour
- 1.5 tbsp. sugar (or honey)
- 1 packet Fleishman’s RapidRise yeast
- 1/4 cup milk
- 3/4 cup water
- 1 tbsp. butter
-In an electric mixer bowl, combine 1 cup sifted flour, sugar, undissolved yeast, gluten and salt.
-Heat water, milk, and butter until very warm (120-130 degrees; about 40-45 seconds in the microwave) and stir into the flour mixture, making sure to coat all the dry ingredients. Beat two minutes on medium, scraping the sides of the bowl occasionally.
-Stir in enough of the remaining flour (about 1 cup) to make a soft, but still slightly sticky, dough.
-Knead on a lightly floured surface (marble is ideal) for about 5-8 minutes, until the gluten has developed and the bread is smooth and elastic. Cover and let rest for 10 minutes.
-Roll dough into a 12×7 inch rectangle, roll up tightly as for a jelly roll. Pinch seams and ends to seal and roll underneath. Place seam side down in a greased 8.5×4.5 inch loaf pan.
-Loosely cover and let rise in a warm, draft-free place until doubled in size (about 45 minutes). Car interiors are great for this on those hot summer days.
-Bake at 400 degrees for 25 minutes or until done. Remove from pan and let cool on a wire rack.