The original recipe is from King Arthur Flour, but I found it at Cooking for Seven, which by the way has some great recipes which are tweaked to please us healthy-type folks.
100% Whole Wheat Bread (adapted from King Arthur Flour via Cooking for Seven)
- 1 1/2 cups (12 ounces) lukewarm water
- 3 tablespoons melted butter, coconut oil, or olive oil
- 2 tablespoons honey, molasses, or maple syrup
- 3 1/2 cups Whole Wheat Flour
- 1 tablespoon vital wheat gluten
- 2 tablespoons flax meal, 10 grain cereal, wheat germ, etc. (optional and very good)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
To prepare the dough:
(Hand Method) Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Mixer Method) In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.
(Bread Machine Method) Place all ingredients in bread machine pan and set to dough cycle.
To Shape the Loaves
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel*(see note below) or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes-1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.
Yield: 1 large or 2 small loaves.* I've found that if I place the towel directly on the dough, it sometimes causes the loaf to deflate when I take the towel off. I think a better approach (the BF discovered this) is to prop the towel over the bread (using 4 small jars on each corner of the bread pan) to make sure there is no direct contact between the towel and the dough.