Doug’s Real Whole Wheat Bread
Most store-bought whole-wheat breads are half whole-wheat flour and half regular processed flour, not good for Sugar Busters dieters. This recipe uses only whole-wheat flour.
Mix all ingredients thoroughly in a bowl and knead the dough on a flour dusted board.
4 cups whole wheat flour
1-1/3 cup luke-warm water
1-1/2 Tbsp. extra-light olive oil
1/2 tsp. salt
1-1/2 Tbsp. non-fat dry milk
2-1/4 tsp. active dry yeast (1 packet)
4 Tbsp. wheat gluten
The last ingredient is very important, as it is what gives the dough elasticity. It is also known as “vital wheat gluten” or “wheat gluten flour”. You may have to check a few different
groceries or a health food store to find it. The bread won’t rise without it.
The dough should form into a smooth ball. Not too sticky or a couple more tablespoons of flour may be necessary; not too dry (it won’t make a smooth ball) or a couple more tablespoons of water may be added.
Place dough in an oiled bowl and put it in a warm, draft-free place to rise for about 45 minutes, or until it has doubled its volume. In the oven with the light on is a perfect spot. Don’t turn on the oven yet, though.
Next, lightly grease a 9″ loaf pan and turn the dough into it. Form the dough so that it is evenly distributed in the pan. Doing this will “punch down” the dough. Return the dough in the loaf pan to the oven for a second rise.
When the dough has risen again, pre-heat the (empty) oven to 350°. Bake for 40 minutes. Remove bread from loaf pan and place on wire rack to cool.
This recipe also works in a bread machine although the ingredients must be reduced as follows:
3 cups whole wheat flour
1 cup luke-warm water
1 Tbsp. extra-light olive oil
1/2 tsp. salt
1 Tbsp. non-fat dry milk
2-1/4 tsp. active dry yeast (1 packet)
3 Tbsp. wheat gluten
Use the machine’s regular bread cycle. Makes a standard 1-1/2 lb. bread machine loaf.