LuAnn's Whole Wheat Bread {With my Adaptations}
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4.9
165 reviews
Excellent
LuAnn's Whole Wheat Bread {With my Adaptations}
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 5 ½ cups warm water
- ½ cup sugar
- ½ cup oil
- 2 tablespoons instant yeast
- 2 tablespoons salt
- 2 tablespoons vital wheat gluten
- 2 tablespoons nonfat dry milk
- 2 cups white flour
- 8-10 cups whole wheat flour
Instructions
- Lightly spray bread pans with cooking spray and set aside.
- Mix the water, sugar, oil, yeast, salt, gluten and dry milk together in the bowl of an electric mixer or by hand. Add the white flour and mix well.
- Continue adding the whole wheat flour until the dough cleans the sides of the bowl and the dough is soft but not overly sticky.
- Knead for 10 minutes until a soft, smooth dough has formed. Using oil or cooking spray to grease your hands and countertops, form the dough into 4 loaves.
- Place the loaves into the bread pans and cover with lightly greased plastic wrap. Let them rise until the dough has risen about 1 1/2 inches above the top of the bread pan.
- Place the bread pans carefully in a cold oven. Turn the oven on to 350 degrees and bake for 38 minutes.
- Remove from the oven and turn out the bread onto a wire rack. Let cool completely before placing in bags to put in the freezer.
Notes
- Flour Amount: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
Genuine Reviews
User Reviews
Overall Rating
4.9
165 reviews
Excellent
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