Home Made Whole Wheat Bread

Maybe you have had this whole wheat bread making technique down pat for many years, but I did not until recently.

For our wedding gift so many years ago, Dad and Mom gave us a Bosch Kitchen Center and Magic Mill Wheat Grinder.  Mom makes bread often and it always turns out perfectly.  When I made bread from white flour it turned out pretty good but not as good as mom's.  But what I really want to do is make whole wheat bread instead of white.  Even when I use Prairie Gold White Whole Wheat which of course I grind fresh about once a week or so...the bread still turns out too dense and heavy and doesn't raise very well.

So why did this secret ingredient escape my attention for so many years?  I finally discovered it and now I too can make prize winning whole wheat bread which even my children will eat...the ones who want store bought bread and the more high fructose corn syrup the better they think.  Did you know it's really hard to find store bought bread without high fructose stuff?  Especially in that size the kiddos like the most?

So here is a recipe that works for me.  Can you pick out the secret ingredient?  Write it in the comments if you think you know.

3 cups fresh ground Prairie Gold Whole Wheat from Wheat Montana
6 Tablespoons vital wheat gluten from Bob's Red Mill
4 teaspoons active dry yeast
2.5 cups very warm 125 degree water
1 Tablespoon Sea Salt
1/2 cup coconut oil
1/3 cup local raw honey
1 large lemon, juiced
3 cups fresh ground Prairie Gold Whole Wheat from Wheat Montana

In a Bosch Kitchen Center using a dough hook Mix together the first 3 cups of flour, vital wheat gluten and active yeast.  If you have veggie water left over from something, this would be a great place to use it.  Add the warm water and mix for about a minute.  Make sure it all got mixed in.  Cover and let rest for 10 or 15 minutes.
Add sea salt, coconut oil, honey and juice.  Run mixer for a minute.  Add the remaining 3 cups flour about a cup at a time.  Knead on low speed for 10 minutes . The dough should be smooth rather than sticky.

Warm the oven slightly but turn it back off before it gets hot.  Place the dough in a Demarle shape tray or bread pans such as the Demarle mini loaf tray.  If you use a regular bread pan you will need to grease it or use parchment paper.  With Demarle, no greasing should be done.

Let raise until it is how you want it to look in the end.  It will not raise during baking.  This should take about 30 minutes or so depending on how warm the oven is.

Now turn the oven to 350 degrees and time it for 23 minutes for the mini loaves or 30 minutes for large loaves.  It will begin baking as the oven is heating and it is done quick like.