Whole Grains for a New Generation Review!
Fire up the oven
Fire up the oven
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  • 2 Tbsp. Honey
  • Cup
  • 1 Cup Whole Wheat Flour
  • 2 3/4 Cups White Whole Wheat Flour
  • 2 Tablespoons Vital Wheat Gluten (See Note)
  • 2 1/2 teaspoons Salt
  • 1 tsp Unsalted Butter
  • 6 to 8 minutes (If working by hand, mix as well as you can in the bowl, then turn it out onto a lightly floured surface and the knead the heck out of it for about 10 minutes It will be sticky, but use only enough flour to make it workable.) Let the dough rest on the counter while you rinse out and lightly oil the bowl. Shape the dough into a tight ball and put it in the bowl; cover with plastic wrap and set aside in a warm spot to rise until doubled in volume, about 1 hour Remove the bowl (dump the dough out so the smooth top is down) and gently press into a 9 by 6 inch rectangle. Roll up into a tight,
  • 9 inch long loaf, pinch the seam to secure it to the loaf, and fit it seam side down into a large loaf pan; make sure that the top of the surface is tight and smooth. Cover with plastic wrap and let rise until the top of the loaf is 1 to 2 inches above the lip of the pan, about 1 hour Preheat oven to 400 degrees F.
  • 375 degrees F. and bake for 35 to 40 minutes, until deeply browned. Tip the loaf out of the pan and tap the bottom, which should sound hallow. Transfer to a wire rack (if you’d like a softer crust, spread a little butter on top while it’s still hot); let cool at room temperature, in a plastic bag or wrapped in plastic, for up to 4 days NOTE: Vital wheat gluten is the high-protein part of the wheat kernel and is available in powdered form in the baking section of most supermarkets and in the bulk bins at many health food stores. I’ve found it very useful in my experiments with quicker rising 100-percent whole-grain breads, where it contributes to a stronger, stretchier dough that rises better and results in a pleasantly chewy crumb that doesn’t crumble and disintegrate when you slice it and use it for sandwiches.



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