It only takes four basic ingredients to make a really good loaf of bread...flour, water, yeast and salt. Everything else is extra. With that said, when I make bread using 100% whole wheat flour (which is pretty much all I do these days) I like to add a couple or few additional ingredients. The first is a couple tablespoons vital wheat gluten as whole wheat flour has a lower gluten content than process white flour. The gluten helps the bread stay risen. I also like to add a splash of olive oil for richness and suppleness, and a bit of honey for flavor and color to the crust. So today when I made this I used seven ingredients and doubled the recipe, hence the four loaves. Anyhow, bread is easier than you may think to make, and it's so delicious. Don't be daunted or intimidated, just do it. You won't be sorry. For more recipes like this click here.
100% Whole Wheat Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 tablespoons vital wheat gluten
3 cups water, divided
4 teaspoons instant yeast, divided
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, olive oil, honey, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.