The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.
The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil. Mix until combined.
Here’s where you learn how to make bread. Start to add your remaining flour. I add one cup at a time but you can do it by the half a cup. 2 cups might be enough but it could go up to 4 cups. Fully incorporate the flour you add before adding more.
Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough. Once you make bread enough you’ll know when it’s enough flour. You can always add more flour when you're kneading.
Kneading: By hand, 20 to 30 minutes. In a mixer, 10 minutes. I suggest the bread mixer. The first time I made this I did it by hand. Because whole wheat is heavier I could only last about 2 minutes. I baked it but this was not a light textured bread. The second time I did it for 10 in my mixer… wow what a difference.
Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it’s size. Now you’re going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it’s size.
During this rising time you want to spray or butter two bread pans. I use Pyrex 9”x5”.
Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.
Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	552.41 Kcal (2313 kJ)
Calories from fat	92.66 Kcal
		% Daily Value*
Total Fat	10.3g	16%
Cholesterol	7.76mg	3%
Sodium	909.81mg	38%
Potassium	229.35mg	5%
Total Carbs	91.27g	30%
Sugars	7.89g	32%
Dietary Fiber	2.47g	10%
Protein	22.18g	44%
Vitamin C	0.7mg	1%
Iron	8mg	44%
Calcium	117.1mg	12%

Amount Per 100 g
Calories	247.18 Kcal (1035 kJ)
Calories from fat	41.46 Kcal
		% Daily Value*
Total Fat	4.61g	16%
Cholesterol	3.47mg	3%
Sodium	407.1mg	38%
Potassium	102.63mg	5%
Total Carbs	40.84g	30%
Sugars	3.53g	32%
Dietary Fiber	1.11g	10%
Protein	9.92g	44%
Vitamin C	0.3mg	1%
Iron	3.6mg	44%
Calcium	52.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

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