Whole Wheat Bread

The most basic of breads. Five ingredients. Full of nutrition and full of flavor. Whole Grain! High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3.29
You:
Rate this recipe!
Servings 16people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
The most basic of breads. Five ingredients. Full of nutrition and full of flavor. Whole Grain! High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 14
Rating: 3.29
You:
Rate this recipe!
Servings 16people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
The most basic of breads. Five ingredients. Full of nutrition and full of flavor. Whole Grain! High Fiber, Lactose Free, Low Cal, Low Fat, Low Sugar, Soy Free, Vegan.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Sprinkle yeast over warm water and let sit until yeast has dissolved, about 5 minutes.
  2. Combine whole wheat flour and vital wheat gluten. Add water/yeast mixture and begin to mix until incorporated. Add salt and knead until a smooth dough forms, about 10 minutes.
  3. Place dough in a lightly oiled bowl. Cover and let sit in a warm area until doubled in size, about 45 minutes.
  4. Punch down dough, cover and let rise again until doubled in size, about 45 minutes.
  5. Punch down dough a second time and shape into a loaf. Place in oiled loaf pan or on oiled baking sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes.



    Meanwhile, preheat oven to 350°F.
  6. If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 – 60 minutes, until internal temperature reaches 205°F and the top crust is golden brown.



    Let cool, then slice.



    Makes 16 servings.

Recipe Notes

Bread Machine Method:

Follow manufacturer's instructions to add dry, liquid and yeast. Bake on wheat bread setting. Let cool before slicing.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Whole Wheat Bread

  1. Summer Spees

    What is the yeast supposed to eat? I thought yeast needed some type of sugar to work? Also, is it possible to replace some of the whole wheat with brown rice flour or oat flour? Can I use xanthan gum and/or another natural dough conditioner in place of the vital wheat gluten-like ginger powder, apple cider vinegar, or lecithin?

    Reply
    1. recipe specialist

      Hi Summer,
      The yeast in the recipe will consume the starches in the flour and convert them to glucose (sugar). We have not tested this recipe using these alternative flours, but if you want to replace some of the Whole Wheat Flour, we would recommend only replacing about 25% of the wheat flour with either Oat Flour or Brown Rice Flour. This recipe has been formulated to include Vital Wheat Gluten, so this would be the best option if possible; if you use any of the dough conditioners you’ve mentioned you may have to account for the missing volume of Vital Wheat Gluten.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *