100% Whole Wheat Grain Bread

⏱ 30 mins 🍽 2 Loaves 🏷 Yeast Breads

This recipe produces two nutritious loaves of whole wheat bread. It uses white whole wheat flour for a lighter flavour and incorporates seven-grain cereal for a pleasant crunch. Ingredients like extra yeast, vital wheat gluten, and egg yolk help create a soft, well-risen dough with a good texture. The process involves proofing the yeast, mixing the batter, and kneading before the final rise and bake.

100% Whole Wheat Grain Bread

Ingredients

  • 1 3/4 cups warm water (warm to touch not hot)
  • 1 1/2 tablespoons dry yeast
  • 1 tablespoon sugar (just enough to proof the yeast)
  • 1/4 cup vital wheat gluten
  • 2 egg yolks (the lecithin conditions the dough)
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 cup buttermilk (warmed)
  • 1 tablespoon salt
  • 5 1/2 cups white whole wheat flour
  • 1/2 cup grain cereal (7-grain)

Method

  1. Combine the sugar and yeast with half of the warm water in a bowl. Allow this mixture to rest for 5-10 minutes until it becomes foamy.
  2. To the bowl of a stand mixer, add the rest of the water, the vital wheat gluten, egg yolks, honey, olive oil, warmed buttermilk, two cups of the flour, the seven-grain cereal, and the proofed yeast mixture.
  3. Stir these ingredients together to form a batter. Cover the bowl with a towel and leave it to rest for 30 minutes. it will rise slightly.
  4. Fit the bowl onto the stand mixer and add the salt. Mix in the remaining flour half a cup at a time using the paddle attachment, continuing until the dough pulls from the bowl's sides and gathers around the paddle.
  5. Remove the dough from the paddle and switch to the dough hook. Knead the dough on speed 2 for 8 minutes. Cover it with a towel and let it rise until it has doubled in size.
  6. Turn the dough out and split it into two equal pieces. Shape each piece into a loaf and place them into greased standard loaf tins, pressing the dough into the corners. Lightly spray the tops with oil, cover with a towel, and let rise until the loaves stand 1 - 2 inches above the pan rim.
  7. Bake the loaves in a preheated oven at 350* for 30 minutes.
  8. Take the baked loaves from their pans. Gently brush them with butter using a paper towel to soak up any excess, preventing sogginess, then transfer to a cooling rack.
  9. Let the bread cool for at least 20-30 minutes before slicing. Cutting it while too hot will result in a dense, sticky crumb.

Nutrition (per serving)

Sodium3651300 mg

Recipe details

CategoryYeast Breads
Authorcddbt