100 Percent Whole Wheat Bread
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
42
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.75 cups
Water (warm 110 degrees f 43 degrees c)1 cup
Honey2 tsps
Instant Yeast6 tbsps
Vital Wheat Gluten1 tbsp
Flax Seed1 tbsp
Rolled Oat1 tbsp
Sesame Seed1 tbsp
Quinoa1 tbsp
Sunflower Seed1 tsp
Salt2 tbsps
Coconut Oil (melted)Directions:
1
Pour warm water and honey into a large bowl, and stir to dissolve the honey
2
Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes
3
In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly
4
Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together
5
Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes
6
Allow dough to rest for 15 minutes, then knead for another 10 minutes
7
Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil
8
Cover and let rise in a warm place until doubled, 30 to 45 minutes
9
Grease 2 9x5-inch loaf pans
10
Punch down the dough, and cut into 2 pieces
11
Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap
12
Let rise until doubled, about 30 minutes
13
Preheat oven to 350 degrees F (175 degrees C)
14
Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes
15
Let cool in pans about 10 minutes before turning out to finish cooling on racks