Homemade whole Wheat Bread (Single and Double Recipe)

Ingredients

• 3 1/2 cups white whole wheat flour
• 1/3 cup vital wheat gluten
• 4 teaspoons instant/quick-rise yeast

In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients.

• 2 1/2 cups very warm water (120°F to 130°F)

Add water and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.

• 1 tablespoon salt
• 1/3 cup coconut oil (melted and cooled) OR vegetable oil
• 1/3 cup honey
• 4 teaspoons lemon juice

Add and Beat for 1 minute

• 2 1/2 cups white whole wheat flour

Add remaining flour 1 cup at a time, beating between each cup.  Knead dough in mixer using dough hook for 10-15 minutes  or until dough pulls away from the side of the bowl and feels smooth rather than sticky.

Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans (8 1/2" x 4 1/2" x 2 1/2" or 9? x 5? x 2 1/2") or grease two regular bread pans and line with parchment paper. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.

Place pans in warm oven and allow to rise for 20 to 40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350°F and set timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack.

Notes

*I use coconut oil in this recipe. It works wonderfully and doesn't make the bread taste like coconut at all.

Doubled Whole Wheat Bread Recipe

(Makes 4 loaves)

Ingredients

• 7 cups white whole wheat flour
• 1/4 cup vital wheat gluten
• 4 teaspoons instant/quick-rise yeast
• 2 TBSP dough enhancer

In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients.

• 5 cups very warm water (120°F to 130°F)

Add water and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.

• 1 1/2 tablespoon salt
• 2/3 cup coconut oil (melted and cooled) OR vegetable oil
• 2/3 cup honey
• 2 Tbsp lemon juice

Add and Beat for 1 minute

• 6 cups whole wheat flour

Add remaining flour 1 cup at a time, beating between each cup.  Knead dough in mixer using dough hook for 10-15 minutes  or until dough pulls away from the side of the bowl and feels smooth rather than sticky.

Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans (8 1/2" x 4 1/2" x 2 1/2" or 9? x 5? x 2 1/2") or grease two regular bread pans and line with parchment paper. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.

Place pans in warm oven and allow to rise for 20 to 40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350°F and set timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack.

*Yeast - doesn't need to double

*Salt multiplied by 1.5

*Active Dry yeast use 25% more than SAF

*This makes 3 large loaves and 2 medium loaves

*9 C. Wheat = 13 C. Wheat flour

 Recipe Adapted from: http://www.fivehearthome.com/2013/07/08/the-very-best-homemade-whole-wheat-bread-plus-free-printable-kitchen-labels/