Soft Crust Whole Wheat Bread |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I changed this from a basic whole wheat bread recipe I had. I hate hard crusts and this bread has a soft crust, stays fresh and tastes great. I've blogged about it and a lot of people have raved about it. Ingredients:
3 -4 cups whole wheat bread flour |
1/2 cup vital wheat gluten |
1 teaspoon salt |
3 tablespoons olive oil |
4 tablespoons honey |
1 1/2 cups warm water |
1 (1/4 ounce) package yeast or 4 teaspoons yeast |
Directions:
1. Measure out the first three ingredients into a bowl, set aside.
2. Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast.
3. Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
4. Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
5. Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
6. Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.
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