My good friend, Eunice, shared this recipe with me a while back. Incredibly, she bakes all her bread she serves to her family and friends. During a dinner conversation, I voiced what a difficult time I was having trying to find a whole wheat bread recipe. During dinner, Eunice shared her homemade bread with me. The texture and taste what what I had been looking for. This is the best whole-wheat bread recipe I have made. Many recipes claim to be whole-wheat, but upon looking at the ingredients, all-purpose flour is listed. While many people like the texture of a flour blend, this bread contains gluten, which helps the bread to rise and give a nice texture. My youngest daughter, Emily, who claims to dislike wheat bread, asks me when I plan to bake more of Eunice's bread! Her favorite way to enjoy this wholesome goodness is fresh from the oven with a pat of butter and home-made black raspberry jam. I usually make two loaves of bread, which means I double the ingredients.
- 10 ounces of water (100-110 degrees F)
- 1 1/4 tsp salt
- 1/2 TBSP butter (or coconut oil)
- 1/4 cup honey
- 1 1/2 TBSP gluten
- 3 cups whole wheat flour
- 1 1/2 tsp yeast
- Place the ingredients listed in a heavy-duty mixer in the order listed.
- Mix on slow for 15 seconds gradually increasing the speed a little until the dough pulls away from the sides into a ball. (Dry dough in colder months will knock while mixing...add drops of water. Wet dough will look like batter...sprinkle with flour.)
- I make a proofer by putting a large cookie sheet with hot water on the bottom rack of the oven. Turn on the oven to 200 degrees. When it reaches the temperature, turn the oven OFF.
- Cover the dough bowl with a damp towel.
- Set bowl in the oven to rise for 2 hours.
- Divide the dough in half. Roll out dough to approximately 9x12 rectangle and roll starting with the short end.
- Place seam side down in greased pan turning the ends down.
- With a fork, poke several holes across the top to remove any air pockets OR with a sharp knife, score diagonal slits on top, if desired.
- Set the loaves on the stove top under a light to rise until doubled. May be 1-2 inches above the pan.
- Bake at 350 degrees for 30 minutes or until golden brown and sounds hollow when knocked.
- Remove from pans onto cooling rack. May rub with butter on top to keep bread soft.
NOTE: Half of the loaf of bread was devoured before this photo was uploaded!