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.

Ingredients:

  • 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

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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February 9, 2010. baking, bread, vegetarian.

10 Comments

  1. Sarah replied:

    Wow was this bread awesome! I am definitely going to make it but with some more mild seeds. Thanks or sharing!

  2. chrissy replied:

    Oh goodness, this was SO good. I made it today (with sunflower seeds only) and we had it for dinner with some “dippy” (aka runny) eggs. It was heavenly. Thanks for sharing the recipe Rachel- I’m sure it’ll become a staple in our house!

  3. brown irish soda bread « ode to goodness replied:

    [...] for the necessary ingredients, and I realized I was nearly out of whole wheat flour, so my usual whole wheat sandwich bread wasn’t an option. I wanted something with some whole wheat flour that could also be put [...]

  4. x1123581321x replied:

    After about 8 great loafs (no knead bread), I have tried this this evening and it bombed, I gave it to the birds…I ended with a soggy doughy mess.

    • Rachel Logan replied:

      I’m sorry to hear that! Did you knead by hand or use a stand mixer? Can I attempt to answer any questions for you?

  5. x1123581321x replied:

    I have mixed it by hand, I got this recipe from the back of the KA whole wheat flour bag. The heading actuality said No-Knead 100% Whole Wheat Bread. Look at http://www.kingarthurflour.com/recipes/no-knead-100-whole-wheat-bread-recipe — and this is the link to same recipe I have used.

    • Rachel Logan replied:

      Oh! I actually JUST made that exact recipe! It actually turned out quite good! Did you use a mixer or hand held mixer for the mixing part? I think that it must be mixed mechanically because by hand would be too slow and inconsistent. Also, I let mine rise for about 2 hours instead of 90 minutes. I wanted it to have plenty of time to proof.

  6. x1123581321x replied:

    You may be right, I don’t use / have a mixer. I was thinking that 350 was a bit low. I need to try this again.

  7. Pão caseiro de farinha de trigo integral / Homemade wholewheat bread « Compassionate and Passionate Cuisine replied:

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