Whole Wheat Bread
Notes from Delisa Renideo
1 1/2 cup water
1-2 Tbsp. Sucanat or other sweetener
4 cups whole wheat flour, less 2 Tbsp
2 Tbsp. vital wheat gluten
(The total "flour" equals 4 cups, and 2 Tbsp. of that is gluten.)
1 tsp salt
2 tsp baking yeast

Put all ingredients in container of bread machine.
Set to “dough” cycle.
When cycle is complete, (about 1 1/2 hours depending upon your machine) remove from container and shape into loaf.
Put dough into bread pan.
Let rise until double, about 35 minutes.
Bake at 350° for 35 minutes.
Remove bread from pan and cool on a rack.

Bread machines differ a lot. You may be able to make a very good loaf by letting your bread machine do the whole job, including the baking. Give it a try!

Instead of shaping the bread into a loaf, you can make it into rolls, or make a round loaf and bake it on a cookie sheet.

One option that makes the bread stay fresh longer is to substitute 1/4 cup soy flour for 1/4 cup of the whole wheat flour.

You can add 1 – 2 tsp. of your favorite herbs, or add about 1/2 cup raisins and/or nuts.

I grind my own wheat in a Vita-Mix and like to use a combination of hard red wheat and hard white wheat, both of which are high in gluten. (necessary for rising.)

The whole wheat flour usually sold in stores is from red wheat. It is fine to use all red wheat. White wheat has a somewhat lighter color and softer texture. I am NOT talking about white flour – which is processed by removing the bran and germ, which reduces the nutritional value drastically!

You can also make Pita Bread using this recipe. Click on the button below to see the Pita Bread recipe.

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