100% Whole Wheat Bread

Sourdough Version Also

I have been making this particular bread for many years now, and it never fails me, but it’s always been a dump and feel dough, and when I tried guessing my amounts when people ask for the recipe, I must be off because it’s an epic fail for them.

I finally took the time to weigh each ingredient, but there are still some variables that may effect the results.

Number one. I mill my own grains. I always use Montana Hard WHITE spring wheat. I mill it on the finest setting my Komo Classic mill has, so my flour is nearly like talcum.

I also “knead” this dough in my bread machine. Twice as a matter of fact. The dough cycle on my Zojirushi has about a twenty minute warm up rest before it begins kneading the dough, and then it kneads for a good twenty minutes. When it stops kneading at the end of the cycle, I immediately reset the dough cycle, so it gets another twenty minute rest before the kneading cycle begins again. On the second time through, I leave the dough to do its bulk rise in the machine.

So you can likely just do an initial light mix, let it rest in a warm environment for about 30 minutes, knead it, let it rest for another 30 minutes, and knead it again.

CJ’s Whole Wheat Bread

365g water
1 egg
50g melted butter
14g salt
50g honey
28g vital wheat gluten
500g fine milled hard white wheat
10g instant acting yeast

For a sourdough version, I use 100grams of 100% hydration sourdough culture. Simply subtract 50grams each from the water and flour amounts, so I use 350 grams of water, 450 grams of wheat flour, and skip the yeast. Allow for a much longer rise, 8-12 hours.

Place in bread machine in the order listed, set for dough cycle. As soon as the cycle ends, run it on the dough cycle a second time.

Shaped into two loaves (8 x 4 pans), cover and let rise until nearly double. Bake at 350 degrees about 25-30 minutes.

This is a wet dough. When I take it out of the pan to shape, I dump the dough onto my counter that I’ve spilled a handful of cool water on. I gently shape the loaves with wet hands. At no time does more flour come into the process.

It has a wonderful crumb, soft and elastic like store brought white sandwich bread. That’s due to a combination of the added vital wheat gluten, and the long kneading process of the bread machine.

I’ve been drying some herbs for winter. I usually only dry oregano and thyme, as my rosemary bushes, or at least one every year, survive the winter here.

Jim and I are going to experiment with growing veggies in fabric pots this years, so I’m back to making compost tea with my kitchen scraps instead of feeding them to the chickens.

I purchased a separate VitaMix container for making compost tea, because it turns the container cloudy. It will pulverize just about anything! And I’m ashamed to say, my number one use of my VitaMix.

CJ Tinkle

Your feedback is always welcome! If you have a question, I will respond to it here.