LuAnn's Whole Wheat Bread {With my Adaptations}
User Reviews
4.9
LuAnn's Whole Wheat Bread {With my Adaptations}
Description
LuAnn's Whole Wheat Bread uses a blend of whole wheat flour and all-purpose flour to create a hearty loaf with a soft crumb. The addition of vital wheat gluten helps improve the dough’s elasticity and rise, while nonfat dry milk adds subtle flavor and tenderness. After mixing the wet and dry ingredients, the dough is kneaded until smooth and elastic, ensuring gluten development that supports structure and texture. The dough is shaped into four loaves and allowed to rise covered until approximately 1.5 inches above the pan’s edge, indicating readiness for baking.
Baking takes place at 350 degrees Fahrenheit for about 38 minutes, which yields loaves with a well-browned crust and soft interior. Cooling completely before storage helps maintain crumb quality and prevents sogginess.
The recipe notes highlight the importance of adjusting flour quantity by feel rather than strictly following measurements, as factors like humidity and temperature affect dough consistency. This approach ensures the desired soft but not sticky dough characteristic of successful whole wheat bread.
Ingredients
- 5 ½ cups water warm
- ½ cup sugar
- ½ cup neutral cooking oil generic cooking oil
- 2 tablespoons instant yeast
- 2 tablespoons salt
- 2 tablespoons vital wheat gluten
- 2 tablespoons nonfat dry milk
- 2 cups all-purpose 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
- Adjust flour quantities based on dough texture as humidity and other factors vary; use feel over exact measurements for best results.
- Let the bread cool fully on a wire rack before storing or freezing to maintain freshness and crumb quality.
User Reviews
Overall Rating
4.9
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