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Deliberate Exception Whole Wheat Bread

If you can eat gluten, you may choose to make an exception for October Unprocessed. If you do, I hope you enjoy this recipe for “Deliberate Exception Whole Wheat Bread.”

Course Bread
Cuisine American
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Yield 16 servings
Calories 108 kcal
Author Cassidy Stockton / Bob's Red Mill

Ingredients

  • 4 cups 567g Whole Wheat Flour
  • ¼ cup 30g Vital Wheat Gluten
  • 2 ¼ cups 540mL Water, warm
  • 1 teaspoon Sea Salt
  • 2 ¼ teaspoon 7g Active Dry Yeast

Instructions

Bread Machine Method:

  1. Follow manufacturer’s instructions to add dry ingredients, liquid ingredients, and yeast. Bake on wheat bread setting. Let cool before slicing.

Hand Method:

  1. Sprinkle yeast over warm water and let sit until yeast has dissolved, about 5 minutes.
  2. Combine whole wheat flour and vital wheat gluten. Add water/yeast mixture and begin to mix until incorporated. Add salt and knead until a smooth dough forms, about 10 minutes.
  3. Place dough in a lightly oiled bowl. Cover and let sit in a warm area until doubled in size, about 45 minutes.
  4. Punch down dough, cover and let rise again until doubled in size, about 45 minutes.
  5. Punch down dough a second time and shape into a loaf. Place in oiled loaf pan or on oiled baking sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes.
  6. Meanwhile, preheat oven to 350°F.
  7. If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 – 60 minutes, until internal temperature reaches 205°F and the top crust is golden brown.
  8. Let cool, then slice.