My big oven is up and running again, and this is one of the first things I made. This whole wheat bread is easy to make and slices up beautifully for sandwiches. I use freshly milled red winter wheat flour that has been somewhat slowly ground on a slightly coarse setting.
Makes one large loaf.
- 1 1/4 c warm filtered water
- 2 Tbsp vegetable oil
- 3 Tbsp honey
- 2 tsp instant yeast
- 2 Tbsp vital wheat gluten
- 1/2 Tbsp salt
- 3 1/2 c whole wheat flour (divided use)
- Place warm water, oil, honey, yeast, gluten flour, salt and 3 cups of whole wheat flour in an electric mixer with a dough hook. (**For kneading by hand, see end note.)
- Mix on low until combined. Allow to stand 15 minutes to hydrate wheat.
- Raise speed a bit (#2 speed); beat 8 minutes.
- Continue to beat another 4 minutes, while gradually adding the least amount of the remaining half-cup flour as needed for dough to leave sides of bowl yet remain slightly sticky.
- Transfer dough to oiled bowl, flipping over to oil top.
- Flatten dough; cover. Leave in warm, draft-free place 60 minutes or until doubled.
- Second rise: Punch down. Stretch and fold dough. Form into dough ball, flatten and place in covered bowl. Leave in warm place another 60 minutes, or until doubled..
- Place dough on work surface (without flour) and flatten into rectangle. Roll tightly into loaf shape, pinching seams to seal.
- Place in buttered 8 X 4 inch loaf pan, cover with tea towel . Allow to rise 40 minutes or until an inch over the top of the loaf pan, preheating oven to 350 degrees F towards the end of the rise.
- Bake in center oven 40 minutes. Place on cooling rack and butter the top. Cool completely before slicing.
- Tightly wrap/cover sliced loaf and store at room temperature.
** For kneading by hand, place warm water, oil, honey, yeast, gluten flour, salt and 3 cups of the whole wheat flour in large bowl. Using wooden spoon, combine well. Cover; allow to stand 15 minutes to hydrate wheat. Turn out on lightly floured surface and knead 12 minutes, adding the least amount of the remaining half-cup flour necessary for a slightly sticky but cohesive, elastic dough. Proceed with step #5-11..