Today’s Episode gives you step by step instructions and tips for a whole wheat load bread that is perfect for sandwiches. I adapted this recipe from Mel’s Kitchen Cafe ( it’s based on the third recipe – Darcy’s Whole Wheat Bread ). This recipe make enough to fill 2 1lb loaf pans. If you are interested in the pans I prefer you can buy them here. This is the exact pan I used in the video. The bread stuck to the glass pan when I tried to remove the fully cooked loaf and was harder to clean. I really recommend the USA Pans, I have three different types they make and they are awesome! My final gear tip is the “plunger thing” I use in my video, you can find a similar ones Here and Here. I would probably prefer the one cup version since I rarely need more than a cup on honey or molasses but if you bake for a big family you might want the two cup version. I was lucky to find mine at a garage sale but I had wanted on for a while.
**Please note – read the whole post and watch the entire video one time through before you start, you never know what tip I might add in at the end**
Ingredients: You can easily double this recipe for 4 loafs!
- 2.5 c Whole Wheat Flour Plus 3-5 Cups ( amount will vary )
- 1 Active Dry Yeast
- 1/4 cup Plus 2 Tablespoons vital wheat gluten
- 1/2 TSP Vitamin C powder or 1 Vitamin C tablet crushed
- 3 1/4 cups very warm water
- 1/3 cup oil – plus extra for greasing. I use coconut oil, but you could use canola or even olive oil.
- 1/3 cup honey or sugar
- 1 tablespoons salt
For step by step instructions please see the video!
- Add the 2 cups whole wheat flour to your mixing bowl. Add all the other ingredients except the rest of the flour and the salt. Mix and let stand for 10 min.
- Add the salt. If using a mixer turn it on. If not get your mixing spoon ready. Start adding the rest of the reserved flour 1/2 cup at a time. Keep adding flour until the dough sticks too itself and pulls away from the side of the bowl.
- IF using a Bosch mixer knead on speed 2 for 7-8 min until the dough has come together, is smoother in appearance and you can form a ball easily from a piece in your hands. If using another mixer, like a kitchen aid, mix with your dough attachment for 10 min. If mixing by hand kneed for at least 15 up to 25 min. It will be a mini workout. Again, it will be kneaded enough when it is smoother in appearance and you can form a ball easily from a piece in your hands, without it sticking to your fingers. It is very hard to over knead this dough, err on the side of working it too much!
- Let the dough rest until it has doubled in size.
- Remove the dough from your bowl and dump it onto a oiled counter. If you don’t want to oil up your counter you could lay down some plastic wrap and oil that.
- Grease your two one pound loaf pans.
- Divide you dough into two equal pieces (if you double or triple this recipe you may want to weigh the dough in total and then make sure each loaf if the same weight so they bake evenly).
- To shape the loads, roll the dough into a rough rectangle/log shape. Take the longer side and fold them inward. Take the short sides and fold at the one inch mark. Take the long sides and fold them inward again. Repeat with the second half of the dough. Put the loafs folded side down into your grease pan. Pat the dough so it fills the corners. Let the dough rise until about 1 inch over the top of your pan.
- Preheat your over to 350 Degrees
- When the loafs are about 1 inch over the sides of your pan, put them in the oven. Check the loafs after 30 min. They will be done when the internal temperature is 200 degrees. Just poke the clean meat thermometer in and check.
- When the load come out of the oven, you can rub the top with a little butter.
- Let the loafs cool for a few minutes and then take them out of the pans and cool on a wire rack. Store in an airtight container. If you plan to freeze the loafs I recommend slicing them first.
Thank you for watching! If you know someone who could benefit from step by step videos on baking with whole grains, please share this episode with them today!