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Whole Wheat Bread from Shanny

Source of Recipe

Shanny


List of Ingredients

3 cups whole wheat flour
1 cup wheat bran
4 cups bread flour (divided)
1 cup non-fat dry milk
1/2 cup brown sugar
1/2 cup vital wheat gluten
2 tbsp. sesame seeds
1 tbsp. salt
4½ tsp. active dry yeast - 2 pkgs
2¾ cups warm water (115° - 120°)
1/4 cup canola oil
2 eggs, room temperature


Recipe

In the bowl of an electric mixer, combine whole wheat flour, wheat bran, 2 cups of the bread flour, dry milk, sugar, gluten, sesame seed, salt, yeast & 1/3 cup of Harvest Grains blend*; stir to mix well. Add water, oil and eggs and mix well. Add the remaining bread flour gradually until dough pulls away from the side of the bowl and kneading time totals 8-10 minutes.

Place dough in a large bowl (or leave it in the mixing bowl if it’s big enough), spray top of dough with cooking spray, cover with a towel and allow to rise in a warm draft-free environment until double in bulk. Punch the dough down and divide into three equal parts, forming each part into a ball. Cover with towel and allow to rest 10 minutes.

Shape each ball into a loaf and place in greased 8” X 4” loaf pans. Spray each loaf with cooking spray, cover with a towel and allow to rise again in a warm draft-free environment until at least double in bulk. If loaf is rising an inch or two above the pan, it is about right.

Bake in preheated oven at 350° about 22 minutes, or until loaves are well browned and sound hollow when thumped (internal temperature 190° - 200°). Spray tops of loaves with cooking spray and turn out on the side to cool on wire racks.

This bread keeps well at room temperature and also freezes very well. It has a soft tender texture without being crumbly.

* This bread is greatly enhanced by the addition of 1/3 cup of assorted seeds such as the Harvest Blend from King Arthur Flour.