Perfect Whole Wheat Bread {Small Batch; Two Loaves}
User Reviews
4.7
Perfect Whole Wheat Bread {Small Batch; Two Loaves}
Description
Perfect Whole Wheat Bread {Small Batch; Two Loaves} combines white whole wheat flour with vital wheat gluten and honey to produce a tender, slightly sweet loaf with good rise and a soft crumb. The dough is mixed with instant yeast and warm water, rested briefly, then enriched with lemon juice, oil, and salt. After kneading in a stand mixer, the dough is divided and shaped into two loaves, which rise in greased pans until they have expanded to 1-2 inches above the pan edges. Baking at 350 degrees F creates a evenly baked crust and soft interior.
The recipe balances whole wheat flour with vital wheat gluten to enhance structure and chew without heaviness. The lemon juice brightens the flavor while the honey provides subtle sweetness. The procedure requires no initial rise before shaping, but letting the dough rise after kneading may improve loft if desired.
This whole wheat bread works well for sandwiches or toast, offering wholesome flavor and a tender texture. It’s a good choice for home bakers who want to make two smaller loaves instead of a large batch.
Attention to not overflouring the dough helps maintain softness. Using white whole wheat flour gives a lighter color and milder flavor than red whole wheat. Vital wheat gluten strengthens the dough and improves rise.
Ingredients
- 5-6 cups whole wheat flour I prefer white whole wheat vs red whole wheat
- 1 ½ tablespoons instant yeast
- ¼ cup vital wheat gluten see note
- 2 ¾ cups water warm
- 1 tablespoon lemon juice bottled or fresh
- ⅓ cup neutral cooking oil generic cooking oil
- ⅓ cup honey
- 1 tablespoon salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the whole wheat flour, yeast, and gluten. Add the warm water and mix well. Cover the bowl and let the mixture rest for 10-12 minutes.
- Add the lemon juice, oil, honey, and salt. Mix on low speed.
- With the mixer running on low speed, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl (don't overflour! A little stickiness is ok as long as the dough forms a ball and doesn't leave a lot of residue on your fingers).
- Let the mixer knead the dough for 5-6 minutes until the dough is soft and smooth.
- Turn the dough onto a lightly greased counter and divide in half. Shape each half into a taut loaf and place in a lightly greased loaf pan (8 1/2- X 4 1/2-inches).
- Cover the loaf pans and let the loaves rise until they are 1-2 inches above the edge of the loaf pan.
- Preheat the oven to 350 degrees F. Make sure an oven rack is in the middle/center position. Bake the loaves for 28-32 minutes until golden and baked through (an instant-read thermometer should register 180-190 degrees in the center of the loaf).
- Turn the bread onto a wire rack. Brush the tops with butter, if desired. Let cool completely.
Notes
- The bread does not require a rise before shaping but allowing one can reduce density and improve texture.
- Use white whole wheat flour for a lighter taste and color compared to red whole wheat.
- Vital wheat gluten supports dough structure; it is found near flour in stores.
- Do not add too much flour; the dough should still feel slightly sticky and form a smooth ball.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices (2 loaves)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 132kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 293mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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