Tuesday, November 22, 2011

Wonderful 100% Whole Wheat Bread

To all of my wheat-bread-making-friends, this is an awesome whole wheat bread recipe!  It was so good that I just had to share.  It takes a little planning because you start it on one day and finish it the next day.  But it doesn’t use any vital wheat gluten or dough enhancer (which are quite expensive out on the east coast) and it is super moist and has great texture!  I have been through so many bread recipes, and this is by far our favorite!!


This recipe will yield 2 large loaves.  A bit more than half the flour is soaked.

Ingredients on day 1
4 cups of freshly ground whole wheat flour
2 1/2 - 3 cups warm water
3 1/2 Tbsp apple cider vinegar or lemon juice

Mix the ingredients together making sure all the flour is moistened.  Cover loosely and let sit at room temp for up to 12-24 hours.  This lets the acid in the vinegar or lemon juice breakdown the phytic acid in the wheat.

Ingredients on day 2
In a mixer (or by hand) mix the flour/water/acid mix with
1/3 cup melted butter (not hot)
1/3 cup honey1Tbsp yeast
2 1/2 - 3 cups of freshly ground whole wheat flour
1 Tbsp sea salt

Mix and knead until you have a nice supple dough (about 10 minutes by mixer, 20 by hand).  The four you add depends on the day, the flour, and the humidity.  It may be slightly different each time.

Place in a greased bowl and let rise for about 1 1/2 hours (until is doubles in size).
Punch down the dough and let rise again until double (it won't take as long this time ~ 1 hour).

Grease 2 loaf pans.  Punch down the dough and shape the loaves.  Let them rise until the are about 1-2 inches about the top of the rim of the pan (about 30-45 minutes).  

Preheat the oven to 350 F.

Bake the bread for 20 minutes.  Turn them and bake another 20 minutes.  Cool them out of the pan on a wire rack.  Wait at least 2 hours before slicing.  
I usually double this recipe and freeze the extra loaves.  Wrap well and store in the freezer.  To thaw just leave on the counter overnight.