Sarah Hunter (scraatch) wrote in vegancooking,
Sarah Hunter

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Whole Wheat Bread

I've tried quite a few bread recipes looking for one that was both 100% whole wheat and not a brick. I was about to give up and just go buy gluten or use half white flour, as much as I'd like to avoid those. But now I don't have to! ^_^ I've done the impossible - made a good tasting, light* textured, 100% whole wheat loaf. And here is how.

*We're not talking wonder bread here. Good thing too, cause that stuff is creepy. This loaf has the consistency of the better ones from health food stores. The taste is slightly sweet, but not so sweet that it can't be used for sandwhiches.

100% Whole Wheat Bread

3 C water
3 T oil/margarine
1 T salt
1/2 C honey or replacement (agave nectar would be good, or just sugar)
1/4 C molasses
2 T dry active yeast
1/4 C lukewarm water (this means it feels *slightly* warm to the touch)
6 1/2 to 7 C whole wheat flour.

1. Combine water, oil/marg, salt, honey and molasses in a sauce pan, and heat on med/low for a few minutes and stir until it's blended. Remove from heat and cool until lukewarm.

2. Dissolve yeast in 1/4 C water. Add a timy bit of honey sweetnet too. Yeast eats sugar.

3. Mix the results from 1 and 2 in a large bowl. Make sure the water/honey mix is not too hot.. it'll kill the yeast.

4. Add 3C flour and mix it very well. I whisked it for about 3 minutes. This is to develop the gluten, so it'll rise more and be fluffier.

5. Add the rest of the flour and mix. You should have something that is just 'dry' enough to not stick to your hands much when you squish it, so add the flour bit by bit until you get that. I had to add about 2 extra cups of flour after all 7 were in there.

6. Knead it well, until dough is smooth and elastic, about 5-10 mins.

7. Put it in a oiled bowl and turn it to coat. Let it rise for an hour, covered by a damp towel.

8. Punch it down (what ever that means.. I just kneaded it a bit) and form loaves. Two loaves if you want large loves, or three for normal sized loaves. I made two... they ended up a little too big, after the rising.

9. Place in well oiled bread shaped casserole dishes, and let rise 45 mins.

10. Bake at 375 for 45 minutes or until it sounds hollow when thumped.

Here's what one of mine turned out like. It's hard to tell, but you can sort of see the line of where the dish ended, so you get an idea of how much it rises.

It's awesome tasting. I'm going to go finish slicing it now and freeze most of it. :)


So it's been two weeks, and I've finished off the bread. ;) I left half of a loaf out on the counter in a plastic bag, and froze the rest presliced. I found the stuff left out lasted a couple days, but after about three days it started to lose some moisture. The frozen stuff stayed perfect, I just took it out as I wanted it and thawed the slices or toasted it.

It made great sandwhiches! The sweetness didn't bother me, but I could taste it.
I found the slices too big.. it's filling bread, and sandwhiches were a little much.

I made this again earlier today... first of all I halved the recipe so the result was two smallish loaves rather than two ginormous loaves. I reduced the baking time from 45 mins to 35 mins, which was fine.

Also, I left out the honey altogether. The first batch was slightly sweet, which was fine, but I prefer it this way. It's still very flavourful. Leaving out the honey didn't affect the texture at all.

This time I also replaced the oil with apple sauce. I made my apple sauce by food processing some apples, but store bought would be fine too. This didn't change the taste or texture.

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