Perfect Whole Wheat Bread {Small Batch; Two Loaves}

Perfect Whole Wheat Bread {Small Batch; Two Loaves} is a yeast-bread recipe built around whole wheat flour, instant yeast and vital wheat gluten. Plan on 24 slices (2 loaves) and about 75 minutes.

• Yield 24 slices (2 loaves)
• Ready in 75 minutes
• Prep 45 minutes
• Cook 30 minutes

Ingredients

• 5-6 cups whole wheat flour (I prefer white whole wheat vs red whole wheat)
• 1 1/2 tablespoons instant yeast
• 1/4 cup vital wheat gluten
• 2 3/4 cups warm water
• 1 tablespoon lemon juice (bottled or fresh)
• 1/3 cup oil
• 1/3 cup honey
• 1 tablespoon salt

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the whole wheat flour, yeast, and gluten. Add the warm water and mix well. Cover the bowl and let the mixture rest for 10-12 minutes.
2. Add the lemon juice, oil, honey, and salt. Mix on low speed.
3. With the mixer running on low speed, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl (don't overflour! A little stickiness is ok as long as the dough forms a ball and doesn't leave a lot of residue on your fingers).
4. Let the mixer knead the dough for 5-6 minutes until the dough is soft and smooth.
5. Turn the dough onto a lightly greased counter and divide in half. Shape each half into a taut loaf and place in a lightly greased loaf pan (8 1/2- X 4 1/2-inches).
6. Cover the loaf pans and let the loaves rise until they are 1-2 inches above the edge of the loaf pan.
7. Preheat the oven to 350 degrees F. Make sure an oven rack is in the middle/center position. Bake the loaves for 28-32 minutes until golden and baked through (an instant-read thermometer should register 180-190 degrees in the center of the loaf).
8. Turn the bread onto a wire rack. Brush the tops with butter, if desired. Let cool completely.

Cool the bake on a rack until the crumb sets, then slice.