The Bread Basket

 

Janet's Ultimate Whole Wheat Bread

This 100% whole wheat bread turns out light and tender. Using around 7 cups of whole wheat flour, this recipe makes 3 nice loaves of bread. Great as is, or as toast. I created this recipe with the eggs for added protein and nutrition, important in frugal meals.

2 and 1/3 c. warm water
3 T. oil
2 c. whole wheat flour
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1 and 1/2 T. dry yeast
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2 large eggs + water to equal 1/2 cup
3 T. oil of your choice (such as olive oil, avocado oil, vegetable oil, or melted butter)
3 T. sugar + water to equal 1/4 cup
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2 c. whole wheat flour
1/4 c. vital wheat gluten
2 tsp. sea salt
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Up to 3 cups more whole wheat flour

In a large bowl: mix warm water and oil. Stir in 2 cups whole wheat flour. When lukewarm, mix in yeast; set aside to sponge for 15 minutes. Mix in eggs/water; add oil; add sugar/water, stir. Combine the next 2 cups whole wheat flour with the vital wheat gluten and sea salt, add to bread mixture, stir thoroughly. Next, add up to 3 cups whole wheat flour (1/2 cup at a time) until dough forms a soft ball. Knead for 12 to 15 minutes by hand (or 6 to 7 minutes by mixer on low speed). Dough will be smooth, but should be just slightly sticky, very important that it be slightly sticky. Oil dough, turn and coat. Cover and let rise until doubled (about 35 to 45 minutes, though it may take longer). Grease and flour 3 loaf pans. Punch down dough, divide into three even pieces; form loaves and gently press each loaf into a pan; cover. Let rise about 20 to 30 minutes, or until loaves are about 1 inch above rim of loaf pan. Pre-heat oven to 350°. Bake bread for about 30 minutes, or until tops are golden brown, and bread sounds hollow when tapped. Remove from oven, let cool in pans about 8 minutes; remove to cooling rack or towel. Allow to cool completely for best slicing results, as this bread is quite tender.