This is essentially the same recipe that I teach in my bread classes, but it is adjusted for a smaller capacity mixer than the Bosch Universal or Ankarsrum.
The real trick to making this 100% whole grain bread work is using freshly milled flour. If you try making this with store bought flour, it will end up being a very dense bread. Consider yourself warned!
This recipe will give you a soft, beautiful loaf – just perfect for sandwiches. And so much more nutritious than anything you can get from the store. Enjoy!
- 2 cups of warm water (bath tub temp)
- 2 t instant yeast
- 2 T vital wheat gluten (optional, but helpful if you have it)
- 2 T dough enhancer (optional, but helpful if you have it) or substitute with 2 T unpasterized apple cider vinegar
- 1/4 cup of honey
- 1/4 cup of coconut oil
- 2 t salt
- 1/2 cup of white flour
- 6 cups of whole wheat flour, approximate – freshly milled is best
- Combine water through coconut oil in the bowl of a stand mixer.
- Add white flour and 2 and 1/2 cups of whole wheat flour and stir till combined.
- Stir in salt and 1 more cup of the flour.
- With machine running, add remaining flour until the dough is soft and not too sticky.
- Allow wet dough to rest for 10 minutes. This allows the flour to hydrate.
- Knead for about 10-12 minutes on the lowest mixer setting, until the dough is smooth and passes the window pane test.
- Place the dough in an oiled pan and let rise, covered, until about doubled in size.
- Gently deflate dough and shape into two loaves (8.5 x 4 pans work best for whole grain breads), oil tops of loaves with a small amount of olive oil or cover gently with a towel.
- Let rise a second time until the dough is about 1 inch above the lip of the pan.
- Bake in a 350 degree oven, 30 minutes, until golden brown.
- Remove loaves from pans immediately and cool on a cooling rack.