Whole Wheat Bread Recipe

Ingredients 6-7 cups white whole wheat flour* ▢2 3/4 cups + 2 Tablespoons warm water ▢1 1/4 Tablespoons instant yeast* , or active dry yeast ▢1 heaping Tablespoon vital wheat gluten* ▢1 Tablespoon salt ▢1/4 cup unsalted butter , melted ▢1/3 cup honey ▢2 Tablespoons plain Greek yogurt , or sour cream

Stir 4.5 cups wheat flour and yeast in a bowl or stand mixer. Add warm water and stir.

Mix vital wheat gluten, salt, melted butter, honey, and Greek yogurt. Add 1 ½ cups of flour and stir. Well-mixed dough should peel away from basin sides. 

If needed, add flour gradually until it does. Knead the dough for 5 minutes in a stand mixer or 10 minutes by hand. Smooth, elastic, and slightly sticky dough is ideal.

Shape: Cooking spray your clean counter and hands. On the counter, divide the dough into two equal pieces. 

Rise: Gently cover pans with non-stick cook spray on plastic wrap. After an hour, the bread should be rounded over the pans.Quick rise trick in notes.

Bake: Put both bread pans on the cold oven's middle rack. Bake till brown on top at 350 degrees F for 30-38 minutes. 

Remove hot bread from oven and spread a stick of cold butter on top. Remove bread to wire cooling rack to finish cooling.

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