Whole Wheat Bread
This Whole Wheat Bread recipe is a keeper. Make the dough into rolls or loaves, either way will come out soft and perfectly delicious.
Servings: 16 rolls
Ingredients
- 2 1/2 cups warm water
- 1 tablespoon yeast
- 1/2 cup brown sugar or honey
- 4 tablespoon olive oil
- 1 1/2 teaspoons salt
- 2 tablespoon vital wheat gluten optional- it is the secret ingredient in soft wheat bread, it still works without it though!
- 6 cups flour I do 4 cups whole wheat flour and 2 cups of white flour
Instructions
Bread Machine - My favorite way
- Mix warm water, yeast, and a pinch of sugar in a small bowl. Let it sit for 5 minutes until bubbles form. Pour into the bread machine and add oil, salt, brown sugar, and honey. Top with flour and wheat gluten and stir.
- Start bread machine on dough setting. I check after 10 minutes to make sure it is mixing. If not, I take a butter knife and give it a few good stirs to help incorporate the water and flour. I almost always do this.
- Remove from bread machine and make dough into 2 loaves or form into balls for rolls. I like to make 16 larger bread rolls. Or two loaves of bread, you can use loaf pans or not. I use loaf pans as my kids are used to that shape. Let it rise until doubled.
- Preheat oven to 375 degrees. Bake for 45 minutes for loaves or 15-20 minutes for rolls.
By Hand
- Mix all ingredients until it pulls away from the sides of the bowl. Knead on the counter until it's smooth and elastic, but a little sticky. Let it rise covered in a warm place until doubled, 1-2 hours.
- Shape into 2 loaves or 16 large rolls and let rise again until doubled.
- Preheat oven to 375 degrees. Bake for 45 minutes for loaves or 15-20 minutes for rolls.