Darcy's Whole Wheat Bread {The Recipe I Use Most}
User Reviews
4.8
Darcy's Whole Wheat Bread {The Recipe I Use Most}
Description
This whole wheat bread recipe combines a large quantity of whole wheat flour with instant yeast, vital wheat gluten, and a vitamin C source to improve dough elasticity and rise. Warm water activates the yeast, while honey and cooking oil add moisture and slight sweetness to offset whole wheat's density. The dough is mixed and rested partially before incorporating salt and remaining flour, ensuring a supple, slightly sticky texture indicated by dough pulling away from bowl sides but holding shape.
After kneading for several minutes, the dough is divided into five portions, formed into loaves, and allowed to rise until noticeably above the pans' rims. Baking at 350°F completes the process, creating loaves with a satisfying crust and tender crumb suitable for sandwiches or toast.
Flour amounts are adjusted based on atmospheric conditions, emphasizing feel over precise measurements. Yeast handling and dough shaping notes provide guidance to achieve consistent results. This bread works well as a daily whole wheat option with a chewy texture.
Ingredients
- 15-17 cups wheat flour about 80 ounces
- 2 tablespoons instant yeast
- ½ cup vital wheat gluten
- 1000 mg vitamin C crushed, or 1 tablespoon lemon juice or white vinegar
- 6 ½ cups water very warm
- ⅔ cup neutral cooking oil generic cooking oil
- ⅔ cup honey or sugar
- 2 tablespoons salt
Instructions
- In a large bowl (or stand mixer, like the almighty Bosch), mix together 5 cups of wheat flour, yeast, vital wheat gluten and Vitamin C (or lemon juice or vinegar). Add the warm water and mix well. Add the oil and honey (or sugar) and mix again.
- Cover the bowl and let the mixture sit for 10 minutes. Add the salt and start the mixer (or mix by hand), adding the remaining flour until the dough pulls away from the sides of the bowl to form a soft dough. You may not need to add all of the flour! Judge the dough by feel not by the amount of flour you've used. It might be slightly sticky but should hold it's shape.
- Let the dough knead for 7 minutes in the stand mixer (or 15 minutes by hand). Form into 5 loaves (for the 8 1/2 X 4-inch loaf pans) and place into greased bread pans. Let rise until the bread is 2 inches above the top of the bread pan.
- Bake at 350 degrees for 25 minutes (I like to let the bread rise 1 inch above the top of the pans and then put the bread in a cold oven and turn the oven on to 350 degrees and bake the bread for 32 minutes).
Notes
- Adjust flour amounts by feel rather than fixed measurements due to environmental factors affecting dough consistency.
- Incorporate vital wheat gluten and vitamin C sources to improve dough rise and texture.
- Refer to yeast and dough shaping tutorials for additional guidance on handling and creating uniform loaves.
User Reviews
Overall Rating
4.8
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