This 100% whole-grain loaf is mixed and kneaded with a bread machine, then shaped by hand before baking in a conventional oven. Peanut butter or sunflower butter and vital wheat gluten are optional ingredients.
2tablespoons(23g)avocado, canola, or coconut oil - add one more tablespoon if not using peanut butter or sunflower seed butter
1 tablespooncreamy peanut butter or sunflower seed butter - (optional)
3tablespoons(63g)honey
3 tablespoonsnonfat dry milk
2tablespoonsvital wheat gluten - (optional)
2⅞cups(345g)whole wheat flour - (if not using vital wheat gluten, add two additional tablespoons of whole wheat flour for 360 gr total)
2 teaspoonsinstant yeast
Instructions
Mixing the dough:
Add all ingredients: 1¼ cups water, 1¼ teaspoon salt, 2 tablespoons avocado, canola, or coconut oil, 1 tablespoon creamy peanut butter or sunflower seed butter, 3 tablespoons honey , 3 tablespoons nonfat dry milk, 2 tablespoons vital wheat gluten, 2⅞ cups whole wheat flour, and 2 teaspoons instant yeast to the bread machine pan in the order listed.
Select the DOUGH cycle, then START. Let the machine run for about 1 minute, then press the DOUGH button again to stop the action. All the ingredients should be wet. Use a small spatula to clean flour from the sides of the pan and mix it into the dough so no ingredients are dry.
(All bread machines are different. With a Zojirushi, set the timer for 2:00. Then press START. The DOUGH cycle will automatically start in 30 minutes. With other machines, you may have to unplug the machine or restart the DOUGH cycle. If all else fails, let the dough sit in the machine and come back to manually restart it on the DOUGH cycle after 30 minutes.) The purpose of this rest is to let the whole wheat flour soak in the water to kickstart the gluten development and soften the flour.
After the DOUGH cycle starts, check the dough at least twice by lifting the lid to take a peek. Do this at the beginning to see if the paddles are correctly engaged and the dough is starting to clump or form a ball.Recheck the consistency of the dough again 15-17 minutes into the DOUGH cycle.If your dough is too wet, add flour one tablespoon at a time. The dough should stick to the side, then pull away cleanly. See the pictures above. Adding flour too hastily will result in dry bread.Conversely, if the dough is too dry (it should be tacky to the touch), add one tablespoon of liquid at a time until the dough looks just right. Find out more about this surprising secret to success with a bread machine here.
When the rest period and the DOUGH cycle are finished, the dough should be doubled in size. If not, leave the dough in the bread machine until it is double the original size at the end of the kneading phase.
Shaping:
Spray your counter or silicone mat with a small amount of water. Remove the dough onto your damp surface. Also, spray your hands with water as opposed to using flour to keep the dough from sticking. (Using flour or oil can cause tunnels inside of the finished whole wheat bread.)
Using damp hands, press the dough into a rectangle shape. A bench knife helps to keep your hands out of the sticky dough. Use a cloth-covered rolling pin, if you have one, to roll over the top of the dough to make the rectangle a uniform thickness. Press out any large bubbles on the sides of the dough with your fingers or the rolling pin.
Starting from the short end closest to you, begin to roll the dough to make a cylinder. Use a damp bench knife to scoot under the dough as you roll it to keep it from sticking. Avoid stretching the dough but make sure you aren't rolling big air pockets into the cylinder as you go. Pinch the seams together horizontally across the cylinder of dough. Turn the ends toward the seam and pinch them together, also.
Use a damp bench knife and damp fingers to pick up the dough cylinder and place it seam-side down into a greased or parchment paper-lined 4½ x 8½-inch loaf pan or a 9x4x4-inch Pullman pan. Try to press the dough into a uniform shape inside the pan so the ends of the loaf don't dry out before the middle is done. Cover with a damp tea towel or a cheap shower cap and place in a warm (but not too warm) place to rise a final time.
Preheat oven to 350˚F (180˚C).
When the loaf has risen approximately 1-inch above the top edge of the 8½ x 4½-inch pan or approaches the top of the Pullman pan, place it onto the center rack of your hot oven for 35 minutes or until the internal temperature reads 195˚ to 200˚F. (90-92˚C).
Allow the loaf to sit in the pan for 5 minutes, then remove it to a cooling rack for at least 30 minutes before slicing. Swipe a little soft butter over the crust to lend an appetizing shine.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.