The Best Whole Wheat Bread
Easy, soft and delicious. This whole wheat bread recipe is simply the best.
- 3 ½ cups hot water
- 12 oz can evaporated milk
- 3 tablespoon yeast
- ⅔ cup oil canola or vegetable recommended for their mild flavor
- ⅓ cup molasses
- ⅔ cup honey
- ⅔ cup vital wheat gluten**
- 1 cup white flour
- 10-12 cups whole wheat flour
- 1 ½ tablespoon salt
Combine water, milk, yeast, oil, molasses, honey, gluten, white flour and 6 cups of wheat flour in mixer. Mix for 1 min. Turn of mixer and let dough rest for 5 minutes.
Add in salt and remaining 4-6 cups of wheat flour, one cup at a time.* Once all the flour has been added, knead in mixer for 5 minutes. While the bread is kneading, preheat the oven to 15o°
On an oiled surface, knead bread and divide into loaves. **
Turn oven off and put loaves in the warm oven to rise for 20 minutes. (Rising can also happen in another warm location). After 20 minutes, remove loaves from the oven and heat to 325°
Bake small loaves for 18 minutes and large loaves for 25 minutes.
*Add flour by the cup until dough is still soft, but pulling away from the side of the mixing bowl. For me, this is 4 cups of wheat flour, but other readers have said they needed more to make this dough stiff enough to form loaves.
**At this step, the dough can be frozen for future use. See blog post for further instructions.
**Check out "What is Vital Wheat Gluten?" for more information about this ingredient.
Serving: 1slice | Sodium: 182mg | Calcium: 20mg | Sugar: 4.2g | Fiber: 1g | Potassium: 60mg | Cholesterol: 2mg | Calories: 82kcal | Saturated Fat: 0.4g | Fat: 3g | Protein: 2.6g | Carbohydrates: 11.7g | Iron: 1mg