Description
This recipe makes 1 loaf of standard whole wheat bread, and is a staple in my freezer for sandwiches. The white vinegar gives it a slight sour flavor, without being too sour like sourdough for my taste. The bread is best served warm, and works great on a savory sandwich or a peanut butter and jelly. I always advocate for gram measurements instead of volume, and it is especially important when baking bread. Please use a scale for this, the volume measurements are just estimations. For the ultimate PB&J, you should make Homemade Natural Nut Butter and pair it with No Added Sugar Apple Spread.
Time
Prep Time:
30 minutes
Rest Time:
2 hours
Cook Time:
45 minutes
Total Time:
3 hours
15 minutes
Cost
Total Cost:
Cost per Serving:
$0.12
Ingredients
Serving(s)
Base Bread
- 1 1/2 cup Water
- 1 heaped tbsp Dry yeast
- 1 1/4 tsp Salt
- 2/3 cup Vital wheat gluten
- 3 1/2 cup Whole wheat flour
Instructions
Cook Mode Off: Prevents screen dimming
- Add your water to a glass, and microwave for 1 minute to warm it. Add yeast, salt, and warm water to a large mixing bowl, and mix. Let sit for 5 minutes to make sure the yeast is still alive
- In a separate bowl, whisk together whole wheat flour and vital wheat gluten. Add the dry into the wet, mix until fully combined, and let rest for 30 minutes. Start with a dough scraper, then switch to your hands. It will feel too dry and crumbly, but it will come together
- 30 minutes later, turn the dough onto the table and knead for 10 minutes. When done, shape the dough into a tight ball, return dough to bowl (seam down), cover with a cloth, and let rise for 1-1.5 hours
- It will have about doubled after the initial rest
- If doubling the recipe to make 2 loaves - Lightly dust the counter with flour. Divide the dough in half, form each dough into a tight ball, cover, and let rest for 15 minutes. If you're just making 1 loaf, you can skip this intermediary rest
- Grease a bread pan with cooking spray or olive oil. Shape the dough into a loaf and place in the pan. Optionally, dust the top with flour or everything bagel seasoning, and score with a knife or razor blade
- Let rest on the counter for 1-1.5 hours, or in the fridge overnight. It will have about doubled again
- When done, remove loaf from the pan and let cool on a wire rack until completely cooled, at least one hour. Cut into slices, and store in freezer or on the counter. Slicing the loaf upside down makes it easier
Notes
- Optionally add in any garlic/onion powder (2 tsp, 6 g), vinegar (2 tsp, 10 g), oil (2 tsp, 10 g), or honey (1/2 tbsp, 10 g) in step 1.
Nutrition Facts
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Total Fat: 0.6g (1%
1 % of Daily Value (78 g)
)
Saturated Fat: 0.1g (0%
0 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.1g
Sodium: 143mg (6%
6 % of Daily Value (2300 mg)
)
Total Carbohydrate: 14.4g (5%
5 % of Daily Value (275 g)
)
Fiber: 2.2g (8%
8 % of Daily Value (28 g)
)
Net Carbs: 12.2g
Total Sugar: 0.1g
Protein: 5.4g (11%
11 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 13mg (1%
1 % of Daily Value (1300 mg)
)
Iron: 0.89mg (5%
5 % of Daily Value (18 mg)
)
Magnesium: 28mg (7%
7 % of Daily Value (420 mg)
)
Potassium: 77mg (2%
2 % of Daily Value (4700 mg)
)
:
:
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:
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73.5
:
10.6
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:
8.5
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