Robin’s Whole Wheat Bread

Daughter Robin’s bread is as good as it looks. She got this recipe from the Kitchen-Aid mixer book and uses her dough hook, but it can be kneaded by hand just as well….but not as easily.

3 C white all purpose flour
2 1/4 C whole wheat flour
2 T vital wheat gluten (NOT optional!)
1 T salt
16 ounces very warm water (110º)
1T olive oil
2 T honey
2 1?2 t instant yeast

Put flour, salt and gluten in mixer bowl. Stir with fork to combine. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon. Add the yeast, and stir to make sure the honey isn’t all stuck to the bottom. Add the liquid to the dry ingredients all at once. Mix on low speed for about 90 seconds, just until combined. Turn off the mixer and let dough rest for about 10 minutes. After the 10 minutes, turn mixer on to medium speed and knead for 3 minutes. (This is where knowing a little about bread is handy, so you can add flour or water to get the texture right.)

Put the dough in an oiled bowl, cover, let rise 45-60 minutes, until doubled. Form into loaves (this will make two regular loaves, or three round small ones). Cover, put back in warm place to proof for another hour. Preheat oven to 375º. Place small pan of boiling water on lowest oven rack (steam is good for crust). Slash loaves and bake for 30-35 minutes, or until internal temperature is 190º. Brush with olive oil when they’re done. It makes them pretty and keeps the crust soft.

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