Whole Wheat Bread

Say goodbye to dry, crumbly whole wheat bread! This recipe is a total game-changer! Use grams for best results.

📝 Ingredients

• 400 g whole wheat flour ((3 1/3 cups))
• 7 g instant yeast ((2 1/2 tsp))
• 360 g/ml milk or water ((1 1/2 cups))
• 30 g oil ((2 tbsp))
• 30 g melted butter (cooled (2 tbsp))
• 60 g honey ((3 tbsp))
• 6 g salt ((1 tsp))
• 30 g powdered milk (optional (1/4 cup, skip if using milk))
• 40 g vital wheat gluten ( (1/3 cup))
• 400 g whole wheat flour ((3 1/3 cups))
• 7 g instant yeast ((2 1/2 tsp))
• 280 g/ml milk or water ((1 cup + 3 tbsp))
• 30 g oil ((2 tbsp))
• 30 g melted butter ( (2 tbsp))
• 60 g honey ((3 tbsp))
• 6 g salt ((1 tsp))
• 30 g powdered milk ((1/4 cup, skip if using milk))

👨‍🍳 Instructions

1. 1In the stand mixer bowl, add the yeast and milk. Whisk together, then let it dissolve for a minute. If using active dry yeast, see note 3.
2. 2Add the whole wheat flour, vital wheat gluten (if using), salt, and honey. If using powdered milk, add it now.
3. 3Using the dough hook attachment, mix on Speed 2 (or Stir) for about 2 minutes until combined.
4. 4Knead on Speed 2 for another 2 minutes, then add the cooled melted butter and oil.
5. 5Increase to Speed 4 and knead for 4 more minutes until the dough is smooth.
6. 6Lightly grease a bowl and place the dough inside. Rub a little oil on top to prevent drying. Cover tightly with plastic wrap.
7. 7If using a proof setting, place the dough in the oven. Otherwise, turn the oven on for 30 seconds, then turn it off and place the dough inside. Let it rise for 1.5 to 2 hours, or until doubled.
8. 8Punch down the dough and transfer it to a clean work surface. Flatten it then roll tightly into a log pressing as you go. Pinch the ends to seal.
9. 9Place the dough end-side down in a greased loaf pan.
10. 10Cover with plastic wrap and let it rise for 45 minutes to 1 hour, until doubled.
11. 11Preheat the oven to 350°F (175°C).
12. 12Bake for 30 minutes, until golden brown. If it starts to get too brown, cover it with aluminum foil.
13. 13Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.