This is an absolute favorite for my husband. The texture is soft, not too heavy, and divine. If you’re looking for a whole wheat bread recipe that isn’t too dense or dry, this is for you.
For this recipe we’re going to make about 2-3 loaves of bread, depending on the size of your pans. What you are going to start with in your warm water, oil, honey, and yeast to get that yeast activated and bubbly. Mix those ingredients together and let it sit for about 5-10 minutes.
Once your yeast mixture is bubbly, it is time to start adding your whole wheat flour and Vital Wheat Gluten. There are two important things to note about these two ingredients though. First, I like to use Vital Wheat Gluten when making whole wheat bread because it makes the texture really soft. This is not necessary, but it is considered a dough conditioner. Second, it is important to allow your dough to rest for 10-15 minutes after adding about half of your flour. Why is this? When using a coarser, whole wheat, flour it takes longer to absorb the water. So if you struggle with your whole wheat not rising or being too dry, do not miss this important step!
After allowing your dough to rest halfway through adding your flour, begin adding the remaining flour until the dough is just barely sticky. Now it is transfer time. When working with whole wheat dough, I tend to use a lot of oil; for the bowl, my hands, the dough, and the counter. This is because whole wheat breads tend to be dryer and this gives it another solution to keep the texture soft. So when transferring your bread from the mixer to the mixing bow, and then to your bread pans be sure to use all the oil.
After this it is smooth sailing. Just be sure to allow your bread to cool completely. Otherwise, it’ll mush down. You can spread a little butter or jam and viola! The perfect, soft, 100% whole wheat bread is ready!
Click here for step by step instructions on my YouTube channel.
- 3 cups warm water
- 1/3 cup oil
- 1/3 cup honey
- 1 1/2 tbsp yeast
- 6-8 cups whole wheat flour
- 1/4 cup vital wheat gluten flour
- 1 tbsp salt
- Place water, oil, honey, and yeast into your mixer and let it sit for 5-10 minutes.
- Add 4 cups of the flour and the gluten, give it a quick mix and then let it sit for 10-15 minutes.
- Add the remaining flour and salt.
- Knead until the sides of the bowl are clean, approximately 10 minutes.
- Place dough into an oiled bowl and rise until doubled.
- Divide into 2-3 loaves and place in oiled bread pans.
- Rise 20-30 minuets.
- Bake at 350 degrees for 30-35 minutes.