This bread is light, tender,
moist and absolutely delicious.
I used instant yeast, which means
I didn’t have to activate the yeast before adding to the dough. Feel free to
use traditional yeast, but you will have to soften the yeast in lukewarm sugar
bath first. You can replace the butter with margarine or olive oil, but butter
gives it a nicer flavour. Honey can be replaced with 2/3 cup of brown sugar,
but here too, it will be nicer with honey. Don't alter the rest of the
ingredients and most importantly, measure accurately. A lot of people bake
bread at 375F or even at 400F, but whole wheat bread tends to burn on top at
those temperatures.
100 % WHOLE WHEAT BREAD
5-1/2 cups whole wheat flour
1/2 cup wheat gluten
1/2 cup dried potato flakes
1/4 cup dry milk powder
2 tsp salt
2 Tbsp instant yeast*
1/2 cup honey
2 Tbsp butter
2 Tbsp vinegar
2-1/2 cups lukewarm water [do NOT
add more water]
all purpose flour for kneading
1/2 cup raw sunflower seeds
[optional]
• In a large bowl lightly mix all
the ingredients except the sunflower seeds.
• Cover the dough and let it rest
for 20 minutes.
• Lightly flour a bread board and
place the dough on it.
• With clean hands knead for 10
minutes until the dough is smooth and elastic.
• Place the dough in the lightly
greased bowl and cover to rise.
• Allow the dough to rise for 1-2
hours or until it has doubled in bulk.
• Gently deflate the risen dough.
• Roll dough to uniform
thickness, stretching by hand into a 9x 12″ rectangle,
breaking down the gas bubbles in
the outer edges. [A]
[Optional: Arrange 1/2 cup of
sunflower seeds on the top.
Apply pressure on the roller to
press seeds into the dough.]
• Roll up dough very tightly in
jelly roll fashion,
sealing it with heel of hand after
each roll. [B]
• Position the final seal on the
bottom.
• Seal the ends with the side of
hand into a thin strip. [C]
• Fold the sealed ends under with
the fingers. [D]
• Generously grease two 8″ x 5″
bread pans.
• Cover the pans with a towel and
let the dough rise in a warm place for 1-2 hours.
• Preheat the oven to 350°F.
• Place the shaped loaves with
seam sides down in the bread pans.
• Bake the breads for 25-30
minutes.
• Yields: 2 loaves.
