Wheat bread is something we absolutely have to have on hand in my home. We use it for sandwiches and at dinner. Three loaves will go easily in a setting so I try to make at least six loaves every other day (to avoid having to bake bread daily). Because whole wheat bread can yield a dense bread, homemade wheat bread is almost impossible to use for sandwiches because it's just too heavy to make a good sandwich. My hubby loves bread but the density of homemade whole wheat turns him completely off.
After much practice, trial and error, here is my recipe for a light whole wheat bread that is wonderful for sandwiches. This is a recipe for four extra large loaves but you can scale it down or make the large batch and freeze the loaves. This will likely make about eight or nine small loaves.
Whole Wheat Bread
Ingredients:
6 c. very warm water
2/3 c. sugar or honey
2/3 c. coconut or extra virgin olive oil (Any other oil can be used these are the ones I use.)
3 T. dough enhancer
1/2 c. vital wheat gluten
2 T. sea salt
3 T.
SAF Yeast
(The best there is for a nice, quick fool proof rise!)
Instructions:
1. Place all ingredients into your bowl or stand mixer.*
2. Mix until all of your ingredients are blended together but not smooth.
3. Let your mixture stand until bubbly. (This usually takes about 10 to 20 minutes.)
4. Turn your mixer on 1 or low.
5. Add more whole wheat flour one cup at a time until the dough begins to clean the sides of the bowl. This could mean adding an additional 12 cups of flour, depending on the type of flour you're using.
BE CAREFUL. If you don't watch it you can add too much flour and end up with a very heavy, unworkable dough. This will completely ruin your results. You want a dough that's slightly sticky.
6. Once your dough has cleaned the sides of the mixer bowl, you want to increase the speed on your mixer to medium and begin your timer for a kneading time of 10 minutes. By now you should have a soft, pliable dough.
7. Lightly oil your counter top or other clean surface along with your hands.
8. Remove your dough from the mixer and place on the counter.
9. Cut your dough into three (or six) equal parts. When I first started this, I used a kitchen scale for this process.
10. Oil your pans with butter or another oil.
11. Take each piece of cut dough and press it down gently with the palm of your hands to let the air bubbles out. This is not to completely flatten it like cookie dough but to gently release air bubbles. Be careful not to turn this into further kneading by pressing too much. A three good pushes or so should do it.
12. Gather each almost flattened piece and roll it from one end to the other as if you were rolling up a towel or a spiral pastry. Roll it tightly so that no additional air bubbles are let in.
13. Turn your loaf over and pinch the bottom to close the seam.
14. Stick each loaf into your buttered pan and gently tuck each end under to form a loaf that has a high center, almost like a ball but more in an oval shape.
15. Mix together one egg and a tablespoon of water (if you wish). Beat and brush on top of each formed loaf. This gives your loaf that glossy crust that you see in the pic.
16. Bake for about 30 minutes or until you hear a hollow sound when you tap on the top of the loaf with a wooden spoon.
17. Take out your loaves and remove them immediately to a bread cloth or baking rack. Leaving them in the pan for more than 5 minutes will give you a soggy crust.
18. Brush with butter or olive oil. This softens the top and gives you more flavor.
19. Let the loaves sit for about an hour to get a nice, sliceable loaf. If you don't wait, your bread with gum together. It'll taste good but will be dense.
20. Slice and Enjoy!
*Please note that a stand mixer is better for this many loaves at one time. This can be done by hand but will take a much longer (up to 30 minutes) kneading time and a bit more effort. I use my
Bosch Mixer
for my bread. It' has proven to be a much better mixer than Kitchen Aid (which I traded in for the
Bosch) as it is a heavier duty machine with a much better warranty!
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