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by Urbana
We started serving whole wheat bread as the everyday bread around here for health reasons. People
are working hard and growing and need the most possible nutrition out of that sandwich! We bake our
own to save money and because it tastes better, but it took us a long time to make a loaf of
100 percent whole wheat bread that didn't resemble a doughy brick. This recipe has been foolproof
so far. The trick is adding gluten, which you may have to buy at the natural foods store or a more
upscale grocery store. We found Bob's Red Mill "Vital Gluten". The gluten is an expensive ingredient,
but you don't need very much. We mix and knead the bread in the stand mixer with the dough hook.
Everyday Whole Wheat Bread
elvosity=average
1 1/3 cup nonfat milk, warmed
1/4 cup molasses
2 tablespoons butter, melted and cooled
2 teaspoons salt
4 cups whole wheat flour
2 tablespoons gluten
2 teaspoons active dry yeast
Combine warm milk, molasses, and yeast in mixing bowl. Let stand about 5 minutes, until yeast bubbles. Add butter, salt,
and flour about 1 cup at a time. As the dough forms, knead it, adding flour as necessary, until the dough makes a slapping sound and no longer sticks
to the sides of the bowl. It should feel springy and soft to the touch. Knead it by hand a few times for good measure and to get your frustrations out.
Put the dough in a buttered
bowl in a warm place, cover, and let it rise for about an hour, or until doubled. Punch it down, then shape it into a loaf
and put it in a buttered 9 x 5 inch loaf pan. Let this rise, covered, for about 45 minutes or until it is almost double in size.
Bake at 375 degrees for 25-30 minutes, or until the loaf makes a hollow sound when tapped and the tester comes out clean.
The top can be brushed with melted butter. Remove loaf from pan and cool on a rack. Let it cool just a bit before slicing.
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