If you are looking for a delicious whole wheat bread that is super easy to make, then look no further. This one turned out so darn good! I added a few little extras to give it the bounce I like in a bread, sometimes whole wheat can get so dense, but this one was light, and delicious. I am plant based so I do occasionally enjoy honey, if you are vegan, feel free to substitute the honey with some Agave or other sweetener of your choice. Crusty and crunchy on the outside, but soft, fluffy, and slightly sweet inside. I chose to bake it in a ball on a cookie sheet, but you can put in a regular bread pan for a taller loaf.
The easiest way is to start this the night before. Just before you retire for the night, combine your ingredients and leave in covered bowl on the countertop.
Dry Ingredients:
3 cups whole wheat flour
1.5 T of Vital Wheat Gluten
1 tsp salt
____
Wet Ingredients:
1 and 1/2 cups warm water (tap water)
1.5 tsp Active Yeast, I used Fleischmann Active Dry Yeast
2 T Honey (if vegan, you can substitute this with Agave)
2 T Brown Sugar
Mix dry ingredients and wet ingredients separately. Allow the wet ingredients to sit for about 5 min after mixing, then combine the two and stir well. Cover and let sit for about 30 min, then mix with your hands for a few more minutes to make sure and activate the gluten. Then cover and sit on the counter overnight.
The next morning or approx. 8-10 hours later, turn the dough out onto a board with a little whole wheat flour sprinkled on it to prevent it from sticking. Do not actually knead the bread, but keep folding the corners into the center, the whole thing should have a very light coating of the flour by the time you are through. Now you can either put this in a bread pan, or on a cookie sheet in a ball like I did. It just depends on the shape you wish it to be. Make sure and line your pan with parchment paper to prevent it from sticking. Let rise in a warm place for approx. 1-2 hrs. Then place in middle rack in preheated oven and bake for approx. 30-35 min at 375 degrees F, or until med brown on top. Keep checking, oven times and temperatures do vary. I hope you enjoy this crusty bread, it is excellent to dip in your favorite soups, I enjoyed it with my Cream of Mushroom Soup.
The easiest way is to start this the night before. Just before you retire for the night, combine your ingredients and leave in covered bowl on the countertop.
Dry Ingredients:
3 cups whole wheat flour
1.5 T of Vital Wheat Gluten
1 tsp salt
____
Wet Ingredients:
1 and 1/2 cups warm water (tap water)
1.5 tsp Active Yeast, I used Fleischmann Active Dry Yeast
2 T Honey (if vegan, you can substitute this with Agave)
2 T Brown Sugar
Mix dry ingredients and wet ingredients separately. Allow the wet ingredients to sit for about 5 min after mixing, then combine the two and stir well. Cover and let sit for about 30 min, then mix with your hands for a few more minutes to make sure and activate the gluten. Then cover and sit on the counter overnight.
The next morning or approx. 8-10 hours later, turn the dough out onto a board with a little whole wheat flour sprinkled on it to prevent it from sticking. Do not actually knead the bread, but keep folding the corners into the center, the whole thing should have a very light coating of the flour by the time you are through. Now you can either put this in a bread pan, or on a cookie sheet in a ball like I did. It just depends on the shape you wish it to be. Make sure and line your pan with parchment paper to prevent it from sticking. Let rise in a warm place for approx. 1-2 hrs. Then place in middle rack in preheated oven and bake for approx. 30-35 min at 375 degrees F, or until med brown on top. Keep checking, oven times and temperatures do vary. I hope you enjoy this crusty bread, it is excellent to dip in your favorite soups, I enjoyed it with my Cream of Mushroom Soup.