Honey Wheat Bread

Soft and delicious!!

Found this recipe using the “sponge” method with vital wheat gluten - makes a big difference!

• 5-6 cups whole wheat flour

• 1 1/2 tablespoons instant yeast

• 1/4 cup vital wheat gluten

• 2 3/4 cups warm water

• 1 tablespoon lemon juice (bottled or fresh)

• 1/3 cup oil

• 1/3 cup honey

• 1 tablespoon salt

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the whole wheat flour, yeast, and gluten. Add the warm water and mix well. Cover the bowl and let the mixture rest for 10-12 minutes.

2. Add the lemon juice, oil, honey, and salt. Mix on low speed.

3. With the mixer running on low speed, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl (don't overdo on the flour - I stress too much but it’s ok to be a little sticky as long as it forms a ball).

4. Let the mixer knead the dough for 5-6 minutes until the dough is soft and smooth.

5. Turn the dough onto a lightly greased counter and divide in half. Shape each half into a taut loaf and place in a lightly greased loaf pan (8 1/2- X 4 1/2-inches).

6. Cover the loaf pans and let the loaves rise until they are 1-2 inches above the edge of the loaf pan.

7. Preheat the oven to 350 degrees F. Make sure an oven rack is in the middle/center position. Bake the loaves for 28-32 minutes until golden and baked through (I thump the top and if it sounds hollow it’s usually good to go)

8. Turn the bread onto a wire rack. Brush the tops with butter, if desired. Let cool completely....if ya can.
   

Enjoy!!!!!