Who Want’s Whole Wheat? Bread
In my last post, I shared my Mad Scientist Momma’s bread recipe. It is so good and I really wanted to have a whole wheat version that would be equally as good so I set about adapting my Mom’s already awesome recipe.
Whole wheat, homemade, has a tendency to be heavy and dense and just “OK”. What I came up with is really good. I’m bragging and stating a fact. Mom gave me good “bones” in her recipe so making a few changes here a tweak there was easy and obvious.
I have a Kitchen-Aid stand mixer which is really a great tool for making this bread. Any good stand mixer with a big enough capacity bowl will do the job, or you can go old school and use a hand mixer until you start adding flour to stiffen up the dough.
Who Wants Whole Wheat? Bread
- 3 cups very warm water
- 4 Tablespoons rapid rise dry yeast
- 1/3 cup olive oil
- 1/3 cup molasses
- 3 eggs (room temp and beaten)
- 1/3 cup honey
- 1/4 cup gluten
- 3 cups whole wheat flour
OPTIONAL–To make heartier denser bread add a 1/4 cup of wheat germ or use:
- 1 cup bulgur wheat
- 1 cup boiling water
In a small bowl, pour boiling water of bulgur, stir and let stand at least 5-10 minutes. Drain any excess water.
In your mixer bowl (or a large mixing bowl) combine all ingredients (including bulgur if you are using that option) . It’s OK, really. Just throw the yeast and everything right into the bowl. Now run the mixer (Paddle attachment) just until the ingredients come together. Then let it stand until it’s bubbly and double in size. (This takes approximately 20 minutes)
After the mixture has doubled, in a small bowl combine:
- 2 teaspoon baking soda
- 2 teaspoons salt
- 3 Tablespoon cider vinegar
This gets good and foamy. Immediately add it to the yeast starter mixture and start your mixer. Then, add 7 to 8 cups of flour one cup at a time. Take my word for this, you don’t want to add a bunch all at once, otherwise your mixer will go all Mad Scientist on you and you’ll have a whole wheat kitchen if you don’t take it slow.
Add flour until the dough is still pretty sticky. Turn the dough onto a floured surface and knead for 3 minutes. Add additional flour sparingly. This dough forms much better if it’s still a little sticky when you are done kneading.
Place dough into a large greased bowl and cover. Let it rise aproximately 30 minutes or until doubled in size. Punch it down, cover and rise a second time. Start your oven (see last line) now to be sure it’s heated. The warm stove top helps the bread rise after you cut into loaves.
Punch down after second rise, then cut into 4 loaves. I go all kitchen nerd here and use a kitchen scale so the loaves are uniform in size. Place the loaves in greased loaf pans. You can also make pull apart dinner rolls. Probably use two 9×13 cake pans.
Bake 25 minutes at 365 degrees in glass pans or 375 degrees in metal pans.
Now go get a stick of REAL butter and slather a slice up and enjoy.