I have used my mom’s old whole wheat bread recipe for forever. But it used the old hard red wheat and the only way my husband would eat it is if I used half white flour. But then I discovered vital wheat gluten, an amazing product. That was better, and then I came across this recipe, which uses three dough enhancers. It comes from everyday food storage.net
I made just a couple of changes, She layered everything and mixed away, I bloom the yeast in the water first. I put the sugar in with it to give the yeast something to feed on too sometimes, but try whatever you prefer.
The vital wheat gluten, which gives the yeast extra protein to feed on, makeing more bubbles.
Then white vinegar, which acts as an acid to help strengthen the bubbles.
And last, potato flakes, which coats the yeast bubbles so the sand-paper like wheat flour won’t be able to pop them as easy.
EZ WHOLE WHEAT BREAD
1 1/4 cups warm water
1 T active dry yeast
1/4 cup honey or 1/3 cup sugar (white or brown)
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)
Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.
Add the remaining ingredients and mix with a dough hook attatchment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.
Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.
Punch down, shape into loaf or rolls.
When making a loaf, roll out on lightly floured surface into a 18 by 9 inch rectangle.
Roll up tightly, starting on a short side
Pinch seam closed and fold ends under.
Put loaf in sprayed loaf pan (9″ by 5″)
Let rise for 30 minutes until double in size.
Bake at 375 degrees for 20-30 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.
TIP: Make “bread mixes” for later. Combine dry ingredients in ziplocks. Store in fridge. (Whole wheat stores better in the fridge. When you are ready to make bread, just bloom the yeast, add bag contents and vinegar and make as usual.
EZ Whole Wheat Bread
Ingredients
- 1 1/4 cups warm water
- 1 T active dry yeast
- 1/4 cup honey or 1/3 cup sugar (white or brown)
- 2 3/4 cups whole wheat flour
- 1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
- 1 tsp salt
- 2 T nonfat non-instant dry milk
- 1 T butter (or oil)
- 1 T white vinegar
- 1/4 cup potato flakes (NOT potato pearls)
Instructions
- Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.
- Add the remaining ingredients and mix with a dough hook attachment for 12 to 15 minutes.
- Dough should be tacky but not overly sticky.
- Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.
- Punch down, shape into loaf or rolls.
- When making a loaf, roll out on lightly floured surface into a 18 by 9 inch rectangle.
- Roll up tightly, starting on a short side
- Pinch seam closed and fold ends under.
- Put loaf in sprayed loaf pan (9″ by 5″)
- Let rise for 30 minutes until double in size.
- Bake at 375 degrees for 20-30 minutes.
- Should sound hollow when lightly tapped.
TIP: Make “bread mixes” for later. Combine dry ingredients in ziplocks. Store in fridge. (Whole wheat stores better in the fridge. When you are ready to make bread, just bloom the yeast, add bag contents and vinegar and make as usual.
