Making this homemade 100% Whole Wheat Bread is a simple pleasure that you simply must try! Moist, light, healthy, this easy recipe is fool-proof, only requires 6 ingredients (and water!) and can be made in just over an hour, from start to finish!
Start by adding slightly warm water (not above 110 degrees!) to your mixer bowl Then add the oil and agave (or honey if you prefer) to the bowl, followed by the yeast.Pulse the machine to mix slightly. The yeast should begin to react immediately and appear bubbly.Add four cups of flour covering the water, then add the salt, and gluten flour. Turn your mixer on to low speed (or Bosch level 1).
Now add 4 more cups of flour while mixer is working on low. Add another half cup of flour as the final touch, and check to make sure that the dough is cleaning the sides of the bowl. (You can add up to another half cup of flour if the dough appears to be sticking, but you shouldn’t need it.) Turn the mixing speed up to medium (Bosch level 2) and mix and set a timer for 10 minutes.At the end of ten minutes, your dough will be smooth and elastic. Turn dough onto a clean and oiled or pan sprayed surface. Divide dough into three equal portions.
Take one of the three dough portions and press roughly into a 8 inch square. Fold the top down, bottom up, and sides in, pressing into the center each time (watch the video!)
Flip the dough over, seam side down, and shape into loaf by placing hands on sides of dough and pressing together.Place dough into oiled or pan sprayed baking pan, and press down firmly with your hand. (The dough is elastic and will spring back, so don’t worry about filling the pan – or about having your handprint on the top – it won’t last!)
Cover your bread with a light clean tea towel (to keep a crust from forming and preventing proper rising) and place your pans in a warm place to rise for about 20-25 minutes or until doubled in size
Preheat your oven to 350 degrees. Bake your bread on the middle rack in your oven (leaving plenty of room above it and between loaves!) for 30 minutes or until golden brown.Remove from the oven when finished and immediately (carefully!) remove from bread pans, and place on cooling racks!
Wait at least an hour before slicing bread and go ahead and brush olive oil on the top, or simply cover with a tea towel to prevent a crispy crust.
Video
Notes
The bread pans I use are standard 4X8. This recipe makes large loaves of bread, so if your pans are the slightly larger 5X9 that will be fine. Or, if you’d like smaller loaves, just divide the dough into four equal portions instead of three!Store this bread in a plastic bag (after completely cooled!) at room temperature for 2-3 days or in the refrigerator for up to a week. Slice and freeze your bread in a sealed plastic bag for up to 3 months!I use my favorite Bosch mixer to make this bread, but you can certainly use any mixer with a dough hook, such as a Kitchen Aid. If you don’t own a mixer, feel free to knead the dough by hand. You’ll probably want to actively knead it for at least 15-20 minutes.