I wanted to bake a 100% whole wheat bread using wheat gluten.. I have heard that gluten makes the wheat bread so soft and guess what it did. I made the best whole wheat bread ever. I recommend everyone to try this out for sure.
Whole Wheat Bread
Multi Grain Bread
Vegan White Bread
Oats Honey Bread
Milk Honey Bread
Garlic and herb bread
This bread was my experiment, i just measured my own ingredients and baked this. Just look at those texture, very porous and spongy like. It turned out to be perfection. Now this recipe is going to be in my repitore. Going to enjoy this for a few days.This is so easy to make as well and it makes the perfect toast or taste just delicious when spread with some jam or preserves over it when sliced fresh from the loaf..
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 10 mins
Resting Time : 2 hours
Baking Time : 40 to 45 mins
Serves: one loaf
Whole Wheat Flour - 3 cups + 1 cup
Dry Yeast - 2 tsp
Vital wheat fluten - 2 tblspn
Salt - 2 tsp
Honey - 1 tblspn
Warm Water - 1 3/4 cups
Olive Oil - 1 tsp
Grease a loaf pan with oil and set aside.
Take yeast in a bowl, add in 1/4 cup of warm water and honey. Let it rest for 5 mins till it gets activated,
Now take wheat flour, gluten, salt in a bowl and mix well. Add yeast water and remaining water little by little and make into a soft dough.
Now add little oil and apply all over it. Let it rest for 1 hour till it doubles in size.
Now sprinkle flour all over the work surface and tip the dough in it. Now knead this really really well till it get soft. Add more flour as needed.
Now spread it like a rectangle and start rolling. Seal the edges. Now invert it and place it in the pan.
Let it rise for 30 to 45 mins.
During the last 15 mins or rising, preheat oven to 200 degree C.
Pop the pan in oven and bake for 15 mins. Now reduce the temparature to 180 degree C and bake for another 20 to 25 mins.
Now remove it from oven and immediately unmould. Let it cool in a cooling rack completely.
Slice and serve.
|Grease a loaf pan lightly with oil and set aside|
|I used vital wheat gluten in this recipe, you can find it in speciality food stores or online|
|take yeast in a bowl|
|add little warm water|
|set aside for 5 mins till it activated|
|take wheat flour in a bowl|
|add wheat gluten|
|now the yeast is all bubbly|
|pour it in|
|add more warm water|
|knead to a soft dough|
|add little olive oil|
|knead once and let it rise for 1 hour or so|
|now it is well risen|
|sprinkle your work surface with some flour|
|place the dough in|
|start kneading really well|
|sprinkle more flour as needed|
|this kneading will develop the gluten|
|now the dough is all ready|
|spread it out lightly|
|now roll them tightly|
|roll it completely|
|seal the edges|
|place it in the loaf pan|
|allow it to rise for an hour or so|
|now bake them|
|remove them to a cooling rack immediately|
|once it is cooled|
|Slice and serve|