Deliberate Exception Whole Wheat Bread

If you can eat gluten, you may choose to make an exception for October Unprocessed. If you do, I hope you enjoy this recipe for “Deliberate Exception Whole Wheat Bread.”

Recipe by Cassidy Stockton / Bob's Red Mill on October 16, 2012

Prep time: PT35M

Cook time: PT45M

Total time: PT80M

Rating

4.43 stars (21 reviews)

Ingredients

4 cups 567g Whole Wheat Flour
¼ cup 30g Vital Wheat Gluten
2 ¼ cups 540mL Water, warm
1 teaspoon Sea Salt
2 ¼ teaspoon 7g Active Dry Yeast

Cuisine

American

Steps

Bread Machine Method:
- Follow manufacturer’s instructions to add dry ingredients, liquid ingredients, and yeast. Bake on wheat bread setting. Let cool before slicing.
Hand Method:
- Sprinkle yeast over warm water and let sit until yeast has dissolved, about 5 minutes.
- Combine whole wheat flour and vital wheat gluten. Add water/yeast mixture and begin to mix until incorporated. Add salt and knead until a smooth dough forms, about 10 minutes.
- Place dough in a lightly oiled bowl. Cover and let sit in a warm area until doubled in size, about 45 minutes.
- Punch down dough, cover and let rise again until doubled in size, about 45 minutes.
- Punch down dough a second time and shape into a loaf. Place in oiled loaf pan or on oiled baking sheet, cover and let rise in a warm area until doubled in size, about 30 – 40 minutes.
- Meanwhile, preheat oven to 350°F.
- If desired, spray the top of the loaf with a light mist of water before placing in the oven. Bake for 45 – 60 minutes, until internal temperature reaches 205°F and the top crust is golden brown.
- Let cool, then slice.

Nutitrion

Serving Size: 1 serving
Calories: 108 kcal
Carbohydrates: 21 g
Protein: 5 g
Sodium: 146 mg

Reviews

Cindy on 2023-04-06 (5 stars):
I have been try ing to make whole wheat bread for several years and they all flopped until I found this recipe thank you for telling me about gluten it works great for high altitude bread baking
Michael on 2019-07-08 (5 stars):
Good recipe, i add 1 tbsp xylitol, and half the recipe while keeping the vital gluten amount the same but i end up having to add more flour
Milad B. on 2019-07-02 (5 stars):
Dear Cassidy, I can’t thank you enough for your awesome recipe!! I had been really struggling to find a way of making great WW bread with my awesome Organic Hard Red Winterberries. Using a Kimi grinder, I followed your directions and you won’t believe my results.. I don’t believe my results!! The bread is so incredibly fluffy and delicious. The only deviation I made from your directions was using the fold and slap technique vs. kneeding and the results were simply outstanding. I’m hoping this recipe translates to Spelt and Einkorn as well. Once again, you have my eternal gratitude for solving this mystery? Milad??
Cassie on 2018-01-23 (5 stars):
This bread turned out amazing!! I make seitan often so I usually have wheat gluten on hand. Great way to add some protein to the bread, and also get all the fiber from wholewheat flour. I sprinkled water on the top and added oats to the top. My new favorite healthier bread recipe!
Doreen on 2014-08-13 (5 stars):
Recipe needed another 1/4 cup flour to come together. Will bread hold up if oats, nuts or bran added?
Cathy on 2014-04-06 (3 stars):
The bread rose nicely, good texture. Made it in my bread machine on the whole wheat cycle. It was ok taste and flavor. Too sour for my taste.
Cara on 2013-01-13 (5 stars):
This bread just came out of the oven. It is absolutely delicious! I sliced a piece as soon as it was cool enough, and drizzled some honey on it. Yum! I also don't see any harm in using vital wheat gluten in the pursuit of whole wheat baking. Thanks for the great recipe!
Jill on 2012-10-16 (5 stars):
I made this bread in my machine and it turned out wonderfully!