Best Whole Wheat Bread
Hearty 100 % whole wheat sandwich bread — tall, soft, flavorful with crispy crust.
Ingredients
- 5 cups whole wheat flour
- 2 tbsp vital wheat gluten
- Tangzhong ⅓ cup flour + 1 cup water
- Yeast · honey · oil · salt
Instructions
- Make tangzhong → cool.
- Mix dough → knead to windowpane.
- First rise 60–90 min.
- Shape → second rise 45–60 min.
- Bake 350 °F 35–45 min.
- Cool fully → slice.
Notes
- Vital wheat gluten = tall 100 % whole wheat
- Tangzhong = softness for days
- Freezes raw or baked 3 months
- White whole wheat = milder flavor
- Day 2 = perfect toast texture