Whole Wheat Bread

I know it’s been a LONG time since I have done a post, so to make it up to you I am coming back with my favorite recipe I have ever made. I can’t believe I am saying that and it’s not even about a dessert!  For a few years I really wanted to start making all of our bread.  I probably tried at least 10 different bread recipes.  Some of them were terrible and some of them were okay, but none of them were great.  Then I had a neighbor share this recipe with me and I’ve been hooked ever since.  I have been making this bread at least once a week for about 9 months now and can honestly say I have never had a bad batch.  It meets all of my requirements: moist, doesn’t take all day to make, tastes great for longer than 1 day, my hubby will actually eat it(instead of sneaking a loaf of bread in the cart at the grocery store),  my kids love it, 100% whole wheat,  freezes well, healthy.  The list could go on, but I think you get the idea.  I really love this bread.


Whole Wheat Bread
2 1/4 Cups Hot Water
1 tsp Honey
2 Tbsp Yeast
5 Tbsp Vital Wheat Gluten
1 Tbsp White Vinegar
1/3 Cup Oil
1/3 Cup Honey
2 tsp Salt
5 1/5 – 6 Cups Whole Wheat Flour
In the bowl of your mixer add the water, yeast, and 1 tsp honey.  Cover and let sit for 2-3 minutes, until the yeast begins to bubble.  Add vital wheat gluten, vinegar, oil, honey, salt and 3 cups of flour.  Mix until smooth.  Add the remaining flour 1 cup at a time until the dough begins to pull away from the edge of the bowl.  Once you have enough flour set the mixer to low/medium speed and let it mix for 5-8 minutes.  Dump the dough onto a lightly greased surface.  Divide and shape into two loaves.  Place into greased loaf pans.  Let rise until double, about 30 minutes to an hour.  Bake in a preheated 350 degree oven for 30-40 minutes.  Remove from bread pans immediately and cool on a wire rack.  Store at room temperature or freeze any that won’t be used withing 5-6 days.  Do not refrigerate.  Enjoy!

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