This one is for my sister. I went to her house last week and she pulled out her home made bread. It was good, but not to be prideful, mine is better. I politely told her that and said I’d send her the recipe. I haven’t taken pictures of it yet so those will come later but here is the recipe.
And if any of you are familiar with me you’ll know nothing drives me more crazy than someone saying their bread recipe is whole wheat when it’s really only half wheat. I cry foul on that. This recipe however is 100 percent whole wheat.
Start with your warm water.
Add some yeast.
Add the oil, I used olive oil in mine this time but you’re welcome to use vegetable. The choice is yours, use this power wisely, and don’t let it go to your head.
Add the honey. Now this is important, are you listening? Good. Always do the oil before the honey and use the same measuring instrument. Does it matter in terms of how your bread turns out? Absolutely not but it will make the honey slide out, much easier.
Add half the flour and your dough enhancement plus gluten.
Mix it together for a couple seconds till it looks like this.
Add the rest of the flour and mix it all together.
When your fingers look like this after the dough has mixed, congratulations! It’s done and ready to put into pans.
I doubled the recipe to make two loaves and then split the dough, obviously I didn’t do such a great job of that here, hopefully yours can turn out better. Put it in your warm oven to rise for ten minutes and then bake for 35 minutes. Then pull out the warm bread and try not to eat it.
Makes 1 large loaf
100 % Whole Wheat Bread
1 1/4 cup lukewarm water
2 Tablespoons yeast
1 Tablespoon sugar (optional, I personally leave it out)
1/2 Tablespoon wheat gluten (optional)
1/2 Tablespoon dough enhancer (optional)
1/2 Tablespoon salt
1/4 cup oil (I switch between olive oil and canola oil)
1/4 cup honey
4 cups whole wheat flour
Preheat oven to warm.
Combine the water, yeast, sugar, oil, honey and half the flour. Stir until incorporated. Add the remaining flour and salt and stir until incorporated. Feel the dough to see if it need more water. The dough should be slightly sticky.
Put dough into sprayed large bread pan and stick in the warm oven. Let the dough rise about 10 minutes. With out checking the bread turn the oven to 325 degrees F. Bake for 35 minutes. This time can vary, if I’m cooking one loaf it will only take 32 minutes if I’m cooking two loaves it takes 35. I’d check it around 32 minutes. When it’s golden brown on the top it’s done.
Take the bread out of the oven and bread pan onto a cooling rack. Let bread cool about an hour before slicing it. (If you can wait that long, I tend to cut it right away and smother it in butter. Is there anything better than fresh bread?)
It’s important not to check the bread between rising and cooking. It can fall and you’ll end up with a flat bread instead of fluffy. I know it’s hard not to peek. I’ve had some pretty interesting loaves with this method. One time I forgot it was in there and it rose all the way to the top and fell over. We had a Frankenstein loaf that time.
Now that I have a Bosch I double the recipe to make two loaves at once. I cut one up immediately for use and freeze the other.
Like any recipe the more you make it the better it will become. The more familiar you are with how it should look and feel the better it will be. So if this recipe doesn’t turn out for you the first time stick with it, it may take a couple tries to get it the way you like it.