100 Whole Wheat Bread Non Dense Heavy White Bread Texture Recipe

Ingredients for 100 Whole Wheat Bread Non Dense Heavy White Bread Texture

• Fast Rising Yeast
• 1 cup (240ml) warm water (105-115°F)
• 4 cups (500g) whole wheat flour, plus more for dusting
• Dry Milk
• 2 tablespoons vital wheat gluten
• 1 1/2 teaspoons salt
• 2 tablespoons granulated sugar
• 2 tablespoons olive oil (or vegetable oil)

How to Make 100 Whole Wheat Bread Non Dense Heavy White Bread Texture

1. In a large bowl, combine warm water (105-115°F), yeast, and sugar. Let stand for 5-10 minutes until foamy.
2. Add whole wheat flour, vital wheat gluten, salt, and oil to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic (this is crucial!). At high altitude, you may need to knead a bit longer.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size (high altitude may require slightly longer rising time).
5. Gently punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
6. Cover the pan and let rise for another 30-45 minutes, or until almost doubled.
7. Preheat your oven to 350°F (375°F for high altitude).
8. Bake for 50-60 minutes (60-70 minutes for high altitude), or until golden brown and the internal temperature reaches 200°F.
9. Remove from the oven and let cool completely on a wire rack before slicing and serving.