Sunday, January 11, 2009

Wonderfully Fluffy and Soft 100% Whole Wheat Bread

Fluffy and Soft 100% Whole Wheat Bread

This bread was FANTASTIC. I used fresh ground white wheat flour and it was so yummy. This is my new favorite bread recipe. I can't wait to make it again because it was so easy! I didn't know whole wheat bread could be so yummy and quick. This bread is incredibly light and fluffy, perfect for sandwiches or simply slathered in butter. Enjoy!

Makes 2 loaves.

Mix:
3 1/2 cups wheat flour
1/3 cup vital wheat gluten
1 1/4 T. instant yeast

Add:
2 1/2 cups steaming hot water

Add:
1 T. salt
1/3 cup oil
1/2 c. sugar
1 1/3 T. lemon juice

Lastly, Add:
2 1/2 cups wheat flour


Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough. It may not pull away from the sides of the bowl until the end of the kneading process. You may add a little bit more flour if necessary.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 15 to 30 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. Brush crust with butter for a soft crust.

* For a sweeter loaf, add slightly more sugar or honey and slightly less salt.

**Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.

Recipe found at: http://myfoodstoragedeals.blogspot.com/search/label/Food%20Storage%20Recipes

8 comments:

kirsten said...

that really is the fluffy-est whole wheat bread I have ever made. it didn't rise as much as I thought it would, but it tastes great! Thanks!

Puhlman said...

I ran across your blog by just searching whole wheat bread. I am wondering if you think it will still be light and fluffy if I use the flour from hard red wheat? I can't wait to try this. I LOVE 100% whole wheat bread but we are having some issues finding one we like and that isn't a brink. THANKS.

Jenn-Lee said...

cute blog. I am linking it. I just found it and cannot wait to use these recipes Julie! Thanks! Hope you are having a great day!

Morrise Family said...

I haven't been to your cooking blog in forever! Too bad, because this is exactly the kind of bread recipe I've been looking for. Can't wait to try it.

Emily said...

I was looking for a light and fluffy WW bread. THIS IS IT! The first time I made it, I killed the yeast by making the water too hot; and by adding too much wheat flour. It never rose. The dough is extremely sticky and wet, you don't get the same type of dough ball you do with other breads. This is now our favorite and it is better than any store-bought WW bread!

Michele said...

Does your T. stand for Tablespoon or Teaspoon?

Meagan Cooper said...

hi, found your blog after searching for a fluffy whole wheat bread recipe. This is IT! I just pulled it out of the oven and it definatly is the lightest and best bread ever. I think the sponging process is the key. And also the lemon juice was different from my other recipes. Thanks for sharing!

Shooter said...

I too having been looking for the perfect whole wheat bread and have finally found it! I used whole wheat pastry flour and honey and substituted proofed active dry yeast for the instant, but it came out delicious. Thank you!