Homemade whole wheat bread is number one on my personal list of essential comfort foods, and I’ve been making my own since I was in my early 20s. I would like to say that health concerns were my primary motivation in becoming a bread maker; however, in fact, I simply value the flavor. Store-bought breads, or at least the types commonly available in the US, just don’t cut it for me.
This basic bread recipe is the one I use for everyday purposes: toast, sandwiches, and the like. You will note that the ingredients include “vital wheat gluten.” Since some readers might wonder what this is and why I have included it, let me explain. According to Wikipedia, wheat gluten is:
a composite of the proteins gliadin and glutenin [and comprises] about 80% of the protein contained in wheat seed.
Gluten is the natural substance that gives wheat bread its lovely elasticity, chewy texture, and enhanced ability to rise. Refined white wheat flour is high in gluten content, thus the light and airy quality of most white breads. However, most whole wheat flours contain relatively little gluten, thus the crumbly, heavy texture of some whole grain breads served to us.
What to do to avoid making brick-like whole wheat bread? Two methods are available to the average home cook. The first involves adding vital wheat gluten to a 100% whole wheat bread flour base. I use this approach in making my own bread, the recipe for which is shown below. The second, something of a cheat, instead involves adding some white flour to the whole wheat flour used for the bread dough so as to increase its gluten content. Please see the “notes” section below the recipe if you prefer to use a combination of whole wheat and white flour for this bread. Neither of these breads is suitable for those with wheat allergies or Celiac disease.
ingredients
2 cups water, at room temperature
1/2 cup milk, scalded
1/4 cup honey
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon instant yeast
5 cups brown or white whole wheat bread flour (I use the Hodgson Mill brand, which I prefer, or the King Arthur brand)
4 tablespoons vital wheat gluten (the Hodgson Mill brand is available in the flour section of the grocery stores I frequent)
1/4 cup wheat germ
3 tablespoons mixed edible seeds (flax or linseeds, poppy seeds, sesame seeds, chopped sunflower seeds, etc.)
preparation
- In a large mixing bowl, add water, scalded milk, honey, salt, and butter. Stir and cool the mixture to roughly skin temperature. Add yeast, stir, and allow the mixture to rest for a few minutes until the yeast is fully dissolved.
- Add 2 cups flour and vital wheat gluten to the water/yeast mixture and stir until very well blended and elastic in texture. You might find it easiest to use a stick blender or electric mixer for this purpose.
- Add remaining flour, wheat germ, and seeds. Stir using s very sturdy spoon until the ingredients are reasonably well incorporated.
- (a) If you have a mixer with a bread hook attachment, use it to knead the dough for approximately 3 minutes until it forms a a soft, smooth, and elastic ball. (b) If not, then knead the dough by hand on a smooth work surface dusted with flour for approximately 5 minutes until you get the same result. You may need to dust your hands and the dough periodically with flour to prevent sticking.
- Lightly oil a large mixing bowl, place the dough ball in it, cover the bowl with a damp tea towel, and set aside in a warm draft-free place for approximately 1-2 hours until it has doubled in bulk.
- Deflate the dough by punching it down. Generously butter two 1-pound bread loaf pans. Cut the dough ball into two equal pieces. For each, press the dough into a flat square approximately 9″ on a side, roll it into a tight cylinder, flatten and tuck the ends under, and place seam side down in a prepared bread pan. Cover both pans with a damp tea towel and set aside in a warm, draft-free place for 30-60 minutes until the dough has doubled in bulk.
- Uncover the bread pans and place both on the middle rack of a cold oven. Heat the oven to 350 degrees F. and bake for approximately 40 minutes until the loaves are lightly brown on top. Remove from the oven, cool the loaves in their pans for approximately 15 minutes, remove both from their pans, and allow to cool to serving temperature.
notes:
· If you prefer a mixture of whole wheat and white flour for this bread recipe, the ingredients list is as follows: 1 1/2 cups water, at room temperature; 1/2 cup milk, scalded; 1/4 cup honey; 2 teaspoons salt; 2 tablespoons butter, melted; 1 tablespoon instant yeast; 3 cups whole wheat bread flour; 2 cups unbleached white bread flour; 1/4 cup wheat germ; 3 tablespoons mixed edible seeds (flax or linseeds, poppy seeds, sesame seeds, chopped sunflower seeds, etc.). The preparation and cooking instructions for this bread are identical to those shown above.
· If you like a crusty bread, as I do, place a heat proof pan of boiling water on an oven rack while the bread is baking.
