Hello everyone! Today I am making a whole wheat loaf of bread using white whole wheat flour and vital wheat gluten to give it the perfect texture and higher protein than normal bread.
Vital wheat gluten is the key ingredient here, as it gives the bread more protein and makes the texture much more like a normal loaf of bread.
Make sure to use white whole wheat flour or whole wheat pastry flour for this recipe, not regular whole wheat flour. It is made from a softer grain of wheat and lends itself much better to bread making than normal whole wheat.
This recipe is adapted from King Arthur Baking’s recipe for 100% Whole Wheat Sandwich Bread.
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Protein Whole Wheat Bread
Difficulty: Easy12-16
SilcesSoft, pillowy and flexible whole wheat bread with around 8g of protein per slice!
Ingredients
1 1/3 cups + 1 tbsp (310g) water, warmed
3 tbsp (35g) olive oil
5 tbsp (105g) honey or maple syrup (I used a mix)
2 3/4 cups (341g) white whole wheat flour
3/4 cup (103g) vital wheat gluten
1/2 tbsp fine salt
1 tbsp instant yeast
Directions
- In the bowl of a stand mixer (or regular bowl, if making by hand) add all ingredients. Mix with the dough hook (or by hand) until a dough forms and all ingredients are incorporated. Remove the dough hook and place into the dough, cover, and let sit for 20 minutes. Uncover and knead with the hook for 5-7 minutes or until smooth and passes the windowpane test*. Leave in the bowl, cover and let proof in a warm place for 1-1.5 hours or until doubled in size.
- Once proofed, pat out on a clean worksurface into a rectangle that is about as wide as a loaf pan. Roll up into a log, then place into a lightly greased metal loaf pan (glass works too, just not as well). Cover again and proof for 30-45 minutes or until it is about 2″ over the top of the loaf pan. While it is proofing, preheat oven to 350F. Once ready, bake for 38-44 minutes or until golden brown on top and be around 195-200F internally.
- Let cool for about 10 minutes, then use a butter knife to release it from the pan and let it cool completely on a wire rack. Slice and enjoy! It will last about 2-3 days in a sealed container at room temperature, 3-5 days in the fridge and a couple months in the freezer.
Recipe Video
Notes
- *To perform a windowpane test, simply take a small piece of the dough and stretch it into a small square. Gently pull each side out, stretching it thinner and thinner. If you can get it thin enough to see light through it without the middle breaking, it is good to go. If it breaks, keep kneading a bit more.
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