I've had several people ask me about my homemade bread recipe. I use to use a bread machine, but now I use my Kitchen Aid. This is so easy and for those of you who can't do dairy, you'll love this recipe. I use ingredients for a 2 lb loaf, which I split between two bread pans. I've included trouble shooting tips at the bottom of the recipe. Good luck!
Jackie's 100% Whole Wheat Bread Recipe:
For 2 lb loaf (place ingredients in bread machine or Kitchen Aid bowl in this order):
1 1/3 cup warm water
1/4 cup olive oil
1/4 cup honey
2 tsp Celtic Sea salt (fine ground)
4 cup Hard White Winter Whole Wheat flour
1 tsp gluten
2 1/4 tsp active dry yeast
Put on Whole Wheat cycle, 2 lb loaf and light settings. Optional: butter loaf as soon as it comes out of cooking cycle for a soft crust or I like to put on dough cycle, place in pans, raise for an hour and then cook at 400F for 20 minutes.
Turn on Kitchen Aid (using dough hook) for one hour, on lowest mix setting. I like to cover my bowl and guard with a towel, to keep the heat in. When timer goes off, Let rest 20 minutes before removing from bowl and splitting dough between two well-greased bread pans. Let raise in a warm place for 45 minutes or until dough has doubled. Bake at 400 F for 20 minutes.
Trouble shooting: Because not all whole wheat flours are the same, here are some tricks that I've learned when my loaf isn't coming out the way I want it.
*If loaf raises nicely, then gets flat after it cooks, reduce the amount of water or add a little more flour next time.
*If loaf doesn't raise very well, and it comes out rather dense, then you either need to add a little water or reduce the amount of flour used.