January is wheat bread month. In honor of that food holiday. I am posting my favorite whole wheat bread recipe. It makes 2 loaves.
This recipe is very basic but oh so good. Let me introduce you to my homemade bread secret ingredient:
This will add protein to you dough and help it rise. I have found it helps the bread last a few days longer. It improves the elasticity and texture of the bread. Add 4 teaspoons per loaf of bread.
Proof your yeast with the warm water and sugar.
Add the wet ingredients first and then slowly add the dry ingredients. This is where you add the wheat gluten. It will change the texture of the dough until it is fully mixed in.
Now, start kneading.
Take the dough and add it to a lightly greased bowl. Put it in a warm part of your kitchen and cover with a clean kitchen towel.
Allow the dough to rest and rise for about an hour (until doubled). Knead it again and then shape into loaf pans. Allow it to rise again in a warm place.
I like using glass baking pans (greased and floured well). I can see how dark the bottom of the bread is getting during the baking process.
Bake at 350 degrees for 40-45 minutes. Till it is golden brown and sounds hallow then tapped.
Allow the bread to cool in the pans for a short while and pop out and let it cool on a wire rack.
Whole Wheat Bread
Hearty bread perfect for sandwiches and eating with soup.
|Cook Time||Passive Time|
|40-45 minutes||2 hours|
Recipe is adapted from Better Homes and Garden's Old Fashioned Baking Cookbook.