100% Whole Wheat Bread

I like this bread better than the last wheat bread recipe I posted. The vital wheat gluten makes it unusually chewy and not as dense as 100% whole wheat bread usually turns out to be.

I found the recipe in my Bosch cookbook. I make quite a few changes however since I don't have things like tofu drink mix on hand. I need to try it making it someday exactly as written but for now here's what I do: First of all, I only like to make two loaves at a time so I half the recipe and that makes two good sized loaves. I skip the tofu mix and the dough enhancer. I add three heaping Tbsp. of vital wheat gluten (to make up for the tofu and dough enhancer.) And lastly, for some reason to make the dough pull from the sides I have to add quite a bit more flour than the recipe calls for. When I made it in Utah, I added about 7 1/2 cups flour which would make it more like 15 cups of flour in the full recipe. But in NY, I use only about 6 1/2 cups until it pulls away from the sides, which is still more than the range that the recipe calls for.

100% Whole Wheat Bread

Makes 6-8 1 lbs. loaves.

5 cups warm water

2/3 cup oil

2/3 cup honey

2 Tbsp. salt

2 Tbsp. tofu drink mix (optional)

2 Tbsp. SAF instant yeast

2 Tbsp. Vital Wheat Gluten

2 Tbsp. Dough Enhancer

10-12 cups freshly milled wheat flour

In a mixing bowl, put water, 5 cups of wheat flour, oil, honey, yeast, gluten, dough enhancer, and tofu. Mix on low till combined. Then add approximately 5 more cups of flour and salt. Mix, and continue to add flour 1/4 cup at a time until the dough pulls away from the sides of the bowl. Then knead for another 4-5 minutes. The dough should feel soft not grainy. Form into loaves and place in pans. let rise until double in size. Bake at 350 degrees for 30 minutes or until top is golden brown.