100 percent whole wheat goodness
It’s hard to make a loaf of bread that is truly whole wheat without ending up with a dense, squat loaf that is best used as a coaster. Thankfully, King Arthur Flour has come up with a recipe that not only works, it is worth writing home about.
This loaf of bread is not at all what I expected. It has a short list of ingredients and doesn’t seem to have anything that would set it apart from the normal diet loaf of heavy whole wheat bread. I was completely expecting to have to continue to search for a great recipe for my bread of choice until I sliced into this loaf. It has a lighter crumb than I had anticipated and has a complex flavor that surprised me. The toasted seeds give it a wonderful depth that I quite enjoy. This particular loaf is limited to the savory genre because of the seeds I chose, but with seeds that had a more subtle flavor, it would be divine with butter and jam.
100% Whole Wheat Bread with Toasted Seeds King Arthur Flour
This recipe is one that I read off of the back of a bag of King Arthur Vital Wheat Gluten. The extra gluten in this recipe is likely what keeps this bread lighter and less dense than most home baked whole wheat breads. In the instructions it calls for kneading by hand, which is a skill fairly new to me. I stuck it in my mixer anyway, but I found that it just wasn’t coming together the way I thought it should so I decided to knead it by hand which really gave it the smooth texture I was looking for.
- 1 1/4 cups lukewarm water
- 2 tablespoons olive oil or vegetable oil
- 1/4 cup honey or maple syrup
- 3 1/4 cups 100% whole wheat flour (they suggest KA White Whole Wheat flour. I used Bobs Red Mill Stoneground Whole Wheat flour because that is what I had on hand.)
- 1/4 cup seeds of your choice ( I toasted an assortment of sesame, poppy, caraway and fennel seeds)
- 1 tablespoon Vital Wheat Gluten
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
- Mix water, oil and sweetener in a large bowl. In a separate bowl, combine flour, seeds, gluten, salt and yeast; add to the liquids gradually, stirring until the dough holds together.
- Knead on a floured surface until smooth and just slightly tacky-about 8 to 10 minutes. Place the dough in a greased bowl, cover and let rise until doubled in volume, about 1 to 1 1/2 hours.
- Punch down the dough and shape it to fit in a greased 8 1/2 by 4 1/2 inch loaf pan. Let rise until doubled, about 1 to 1 1/2 hours.
- Bake in a preheated 375 degree oven for 35 minutes or until an instant read thermometer inserted in the center of the loaf reads 190 degrees. Remove the bread from the oven, remove it from the pan and cool on a rack for at least 2 hours.
To store the bread for longer than two days:
Slice the bread to desired thickness. Wrap bread slices, two at a time if you would like, tightly in foil and place in a ziplock freezer bag. The bread will likely keep for about a month, however I don’t know how it would be possible to keep it in there that long!