Natural All Wheat Bread

A true whole wheat bread with no white flour hiding in the mix. The loaf gets its rise and structure from vital wheat gluten, which compensates for the heavier whole wheat flour and keeps the bread from turning into a dense brick.

Honey provides the only sweetness and feeds the yeast a quick burst of sugar to get the rise started. The ingredient list is about as clean as bread gets: water, yeast, honey, whole wheat flour, gluten flour, and salt. Nothing artificial, nothing unnecessary.

This is a bread machine recipe, so there’s no kneading, no rise watching, no punching down. Load it and let the machine work.

Kitchen Tips

• Vital wheat gluten is a must for 100% whole wheat bread machine loaves. Without it, the bran in the flour cuts through the gluten strands and the bread won’t rise properly.
• Use warm water (not hot) to help activate the yeast faster in the machine’s limited mix time.
• Measure the whole wheat flour by spooning it into the cup and leveling off. Scooping directly from the bag packs the flour and can add too much, making the bread dry.
• If the loaf comes out too dense, try adding an extra teaspoon of gluten flour next time.

Variations

• Add a tablespoon of olive oil for a softer crumb and slightly longer shelf life.
• Toss in a handful of sunflower seeds or flaxseeds at the mix-in stage for added crunch and nutrition.
• Swap honey for maple syrup or molasses for a deeper, earthier sweetness.