Amazing recipe. I bake a lot of bread and this is by far one of the best Wheat breads I've come by. Surprisingly, this recipe is pretty much perfect. I've made it about 4 times now and it's fail-safe everytime. I've also sub sugar for honey and it works fine (use the same amount). This is a very moist, tender, slightly chewy bread. It makes the quintessential sandwich bread and stays moist for at least a few days. To make sandwich size bread, you will only need TWO 9x5" loaf pans. Exactly 25 min. was perfect for me. This will be my master Wheat bread recipe. **For variation, I've added 1/2 cup of 10-Grain mix (Bob's Red Mill brand) and 2 tablespoon of whole flax seed for added nutrition and texture. You can also add sunflower seeds, sesame seeds or flaxseed meal for other options. I used a Kitchen-Aid mixer and always end up adding about 3.5 cups whole wheat flour. I knead on level 1 & 2 for about 10 min. then take out and knead by hand for about 1 min. to form a large dough ball before letting it rise. **TIP** For a more chewy bread and higher rise, similar to the store bought ones, add 3-4 tablespoons of powdered gluten.General rule is usually 1 tablespoon gluten for every 1 cup of flour. But for this recipe, I found 4 tbl. was fine. I've also halved the recipe with success - 2 cups bread flour, 2 cups wheat flour, 1 tsp. salt, 1/3 cup honey, 3 tbl. gluten.
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Amazing recipe. I bake a lot of bread and this is by far one of the best Wheat breads I've...