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5 from 1 vote

The Best Whole Wheat Bread

This Bread is great for sandwiches and so so Yummy! It's 100% whole grain and it stays soft and fresh for days!
Servings: 2 Loaves
Author: Adapted from Fivehearthome

Equipment

  • Kitchen Aid mixer or Bosch Mixer
  • 2 Steel loaf pans

Ingredients

  • 2 ⅔ Cup Whole Wheat Flour
  • ¼ Cup Vital Wheat Gluten
  • 1 Tbsp Yeast
  • 2 Cup Warm water

After Rest Time

  • 2 Tsp Salt
  • ¼ Cup Oil
  • ¼ Cup Honey
  • 2 Tsp Lemon juice You can substitute white vinegar
  • 2 Cup Flour Start with 1 cup and add flour until it pulls off the sides

Instructions

  • If using active dry yeast, activate yeast in 1 Cup of water (sometimes I do the full 2 cups) with 1 tsp honey. Wait until foamy and bubbly before adding it to the other ingredients. If you use instant yeast you can skip this step and just mix the first 4 ingredients together.
  • In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients. Add water (or yeast mixture) and mix for one minute, scraping down the bowl halfway through if necessary.
  • Cover the Bowl and allow to rest for 10-15 minutes.
  • Add Salt, lemon juice, oil and honey. Beat for 1 minute. Add remaining flour 1 cup at a time while the mixer is running until dough cleans the sides of the bowl.
  • Knead Dough using the dough hook for 7 minutes on speed 2 or until dough is smooth and elastic. Dough should be tacky but not overly sticky.
  • Preheat oven to 425°F. Grease bread pans (8 ½" x 4 ½"). Shape dough into loaves and place into prepared bread pans. Cover with plastic wrap or towel.
  • Let rise until dough is 1 inch above the edge of the bread pan. Place in hot oven, and then turn down temperature to 350°F. Bake for 25 to 30 minutes. Remove from pan immediately after removing from oven and place on a cooling rack. Brush the tops of Bread with butter, canola oil or coconut oil. Let cool before slicing... if you have self control.

Notes

Bread Tips:
DO NOT ADD TOO MUCH FLOUR!
When I grind my own flour
  1. The type of flour you use can really change the results of your bread. When I grind my own flour I use 3/4 of the flour is red wheat and 1/4 is either ground white flour or all-purpose. The White flour adds fluffiness to the bread. 
  2. It will need more time to rise. 
Store bought Whole Grain Flour
  1. The Bread rises faster
  2. Make sure to not add too much flour, it requires less flour than when I grind my own wheat. 
Yeast
Instant Yeast works faster but Active Dry yeast works well too! Instant yeast speeds things up which is nice.