100% Whole Wheat Bread

Name: 100% Whole Wheat Bread
Prep time: 4 h
Cook time: 45 min
Total time: 4 h 45 min
Ingredients: 1 1/2 cups (360 g) warm water, 110F; 1 tbsp (10 g) dry yeast; 1.5 tsp (8 g) salt; 420 g whole wheat flour, about 3.5 cups; 80 g vital wheat gluten, about 3/4 cup; 2 tsp (10 g) olive oil, optional; ½ tbsp (10 g) honey, or sugar, optional; 1 tsp (5 g) white vinegar, optional, or apple cider vinegar; 2 tsp (6 g) garlic powder, optional; 2 tsp (6 g) onion powder, optional; everything bagel seasoning, for topping, optional

9 steps

Prep:4hCook:45min

This recipe makes 1 loaf of standard whole wheat bread, and is a staple in my freezer for sandwiches. The white vinegar gives it a slight sour flavor, without being too sour like sourdough for my taste. The bread is best served warm, and works great on a savory sandwich or a peanut butter and jelly. I always advocate for gram measurements instead of volume, and it is especially important when baking bread. Please use a scale for this, the volume measurements are just estimations. Check out my recipes for peanut butter and apple butter below for the healthiest and tastiest sandwich you'll ever have: https://s.samsungfood.com/MOrNQ https://s.samsungfood.com/NAM3o

Updated at: Fri, 21 Jun 2024 14:57:57 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories78.3 kcal (4%)

Total Fat0.5 g (1%)

Carbs14.9 g (6%)

Sugars0.2 g (0%)

Protein4.8 g (10%)

Sodium142.8 mg (7%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

22 servings

360gwater

warm, 110F

10gdry yeast

8gsalt

420gwhole wheat flour

80gvital wheat gluten

Optional Additions

10golive oil

optional

10ghoney

or sugar, optional

5gwhite vinegar

optional, or apple cider vinegar

everything bagel seasoning

for topping, optional

Instructions

Step 1

Add (optional) honey, yeast, salt, and warm water to a large mixing bowl, and mix. Let sit for 5 minutes to make sure the yeast is still alive

water360g

honey10g

dry yeast10g

salt8g

Step 2

Add oil, vinegar, flour, and vital wheat gluten. Optionally, add some spices. Combine well, and let rest for 30 minutes. Start with a dough scraper, then switch to your hands. It will feel too dry and crumbly, but it will come together

white vinegar5g

whole wheat flour420g

olive oil10g

vital wheat gluten80g

garlic powder6g

onion powder6g

Step 3

30 minutes later, turn the dough onto the table and knead for 10 minutes. When done, shape the dough into a tight ball, return dough to bowl (seam down), cover with a cloth, and let rise for 1-1.5 hours

Step 4

It will have about doubled after the initial rest

Step 5

If doubling the recipe to make 2 loaves: Lightly dust the counter with flour. Divide the dough in half, form each dough into a tight ball, cover, and let rest for 15 minutes. If you're just making 1 loaf, you can skip this intermediary rest

Step 6

Grease a bread pan with cooking spray or olive oil. Shape the dough into a loaf and place in the pan. Optionally, dust the top with flour or everything bagel seasoning, and score with a knife or razor blade

everything bagel seasoning

Step 7

Let rest on the counter for 1-1.5 hours, or in the fridge overnight. It will have about doubled again

Step 8

Bake for about 45 minutes at 400F. The bread should release from the pan after a few minutes. If not, continue to bake until it does. If you get it out and the bottom isn't done (it should sound hollow when tapped) bake the bread directly on the bars until the bottom is crispy

Step 9

When done, remove loaf from the pan and let cool on a wire rack until completely cooled, at least one hour. Cut into slices, and store in freezer or on the counter. Slicing the loaf upside down makes it easier