Soft, light and fluffy...no, I'm not talking about a cat! I'm talking HOMEMADE WHEAT BREAD THAT IS TO DIE FOR! I've always been a sucker for yummy homemade white bread, but we all know it's just not good for you. I've searched for years looking for a whole wheat recipe that brings home that store bought texture, even the pickiest of white bread eaters will love!
My search is finally over, thanks to a blogger that has been on the same quest. If you prefer to use a bread machine you can visit her blog: http://tammysrecipes.com/node/3143 to get instructions on how she does this in her machine. I use my Bosch-the greatest mixer on the planet! I've been making bread twice a week since I found this recipe! I just can't bare to buy a loaf from the store and spend $4.00 for zero nutrition.
Good luck, and happy bread making, I hope!
MY FAVORITE WHOLE WHEAT BREAD
Makes 2 loafs 1/4 cup packed brown sugar
a dash of ground ginger
1/4 tsp crushed vitamin c wafer (citric acid)
2 tsp salt (I use a little less)
1/4 cup oil
1/4 cup honey
4 tsp granulated lecithin (I found this at the health food store)
1/2 cup vital wheat gluten-Can be found in most grocery stores next to the flour, also at health food stores.
2 cups really warm water
4 tsp active dry yeast
2 Tb milk
6 cups **Whole Wheat Pastry Flour (White Wheat) Make sure you scoop into measuring cup and scrape off with a flat edged knife.
I sometimes replace one of the cups of flour with regular white flour to make it even lighter.
In a Bosch or Kitchen Aid attached with the dough hook, add above ingredients in order, to the milk. Pulse to combine. Turn to low and add flour one cup at a time. Add the last cup of flour slowly-you might not need to use the whole cup. You want the dough to not be sticking to the outer sides of the bowl at all-they should be clean looking. I never add more flour than the recipe calls for, unless dough is still sticking to the sides. If so, I add one tablespoon of flour at a time until it is no longer sticking. The dough should be slightly sticky. Turn the mixer to med. speed. Knead for 3 minutes. Turn off mixer and let rest for 20 minutes. Turn on mixer and knead for another 3 minutes.
Transfer dough into a greased large bowl. Turn dough once to cover with oil. Cover bowl with kitchen towel and place in a non-drafty area. Let rise for at least an hour. Punch down dough and divide into two. Shape into loafs and place in greased bread pans. Let rise 40 minutes or until doubled in size.
Preheat oven to 375 degrees. Bake for 30 - 40 minutes. Halfway through baking, I tent loafs with foil (shiny side down) to keep the tops from getting too dark.
**If you don't have a wheat grinder and White Wheat on hand-The brand King Arthur sells White Wheat Pastry flour at most grocery stores. I've never used regular Whole Wheat Flour (Red Wheat) in this recipe. I don't like the flavor. It's a little too nutty tasting for me. I know- picky picky!
Update:
I take back what I said- my wheat grinder broke (boo hoo) this week, and all I could find in my neck of the woods was regular ground Whole Wheat - so I proceeded to make the bread, replacing one of the cups of flour with white flour. The results were the same, AMAZING! I love this bread forever and ever and ever and...okay I'm done!
