Dec 14, 2011
whole wheat bread
I've made many loaves of whole wheat bread trying to find a recipe for a moist, not-too-sweet, easy-to-make bread. This is the best recipe I've found so far. My family tries to eat whole grain everything as much as possible. This recipe makes that easy to do and very tasty. This bread is especially good with a warm bowl of pasta or soup. Enjoy it warm if possible, but toasting it for breakfast is delicious as well.
Whole Wheat Bread
-1 c. warm water (110-115 degrees)
-1 tbsp milk
-2 tbsp vegetable oil
-2 tbsp honey
-2 tbsp brown sugar
-1 tsp salt
-1 packet (2 and 1/4 tsp) regular yeast
-3 tbsp vital wheat gluten (found in the baking aisle)
-3 c. minus 3 tbsp wheat flour
-a chookie chookie of ginger (about 1/4 tsp in conventional terms)
If you don't feel like kneading, throw all of those ingredients in a bread maker and let the machine work it's magic.
If you don't mind a little kneading, start by combining the first 6 ingredients in a large bowl. Add all of the other ingredients and knead until smooth (10-15 minutes). Add more whole wheat flour as necessary to form a nice bread consistency. Place dough in a greased bowl, cover and let rise until doubled (about 45 minutes). I put my bowl on the top of my oven near the pilot light to keep it warm and help it rise faster. Briefly knead the dough again, form it into a pretty log, and place it in a greased loaf pan. Again, let it rise until doubled (about 30 minutes this time). Bake at 350 degrees for 35 minutes or until it's nicely browned.