100% Whole Wheat Bread -Dairy and Egg Free
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I like to make a dairy and egg free bread that was 100% whole wheat. Many whole wheat bread recipes mostly use white bread flour with some whole wheat flour added to the recipe. I like 100% whole wheat for two reasons. 1) I try to avoid white flour as much as possible, and 2) because I have whole wheat stored for emergencies and want to be able to not only rotate the wheat, but know how to use it when I need it as well.
I found a recipe by King Arthur Flour that is 100% Whole Wheat and adjusted it to be dairy free. I loved the result and hope you will enjoy it too.
100% Whole Wheat Bread – Dairy and Egg Free
This homemade bread is delicious. It is not difficult to make, but it does take a little time, as most good bread does! I prefer to use my Bosch Mixer to knead the dough, but if you do not have an electric mixer, you can knead the dough by hand. You can half the recipe if you only want one loaf, but I always make two because you can always put one in the freezer for another day. This recipe was adapted from King Arthur's Whole Wheat Bread recipe.
Ingredients
- 7 cups whole wheat flour (white wheat)
- 5 teaspoons instant yeast (I use SAF brand)
- 2 1/2 teaspoons salt
- 1/2 cup vegetable oil
- 1/2 cup honey (you can also use molasses or maple syrup)
- 2-2 1/4 cups warm water*
- *Use the greater amount of water in winter or a dry climate.
Instructions
Kneading with a Bosch Mixer (or other electric mixer)
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Add dry ingredients (flour, yeast, and salt) into the mixer bowl. Mix together. Add oil, honey and water.
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Mix on low until dry and wet ingredients are combined. Turn mixer on high (4 or 5) and mix for 5 minutes.
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Transfer the dough to a lightly greased large bowl (I spray it with non-stick cooking spray). Cover, and allow to rise until puffy, about 1-2 hours. It does not need to double in size.
Kneading by Hand
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In a large bowl, add dry ingredients (flour, yeast, and salt) into the mixer bowl. Mix together. Add oil, honey and water.
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Combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. For easiest kneading, let the dough rest for 20-30 minutes in the bowl to let the flour absorb some of the liquid.
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Transfer the dough to a lightly oiled surface. Oil your hands and knead 6-8 minutes or until it begins to become smooth. If the dough is not soft and firm, adjust with additional water or flour.
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Transfer the dough to a lightly greased large bowl (I spray it with non-stick cooking spray). Cover, and allow to rise until puffy, about 1-2 hours. It does not need to double in size.
Forming and Baking the Loaves
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Transfer the dough to a lightly oiled surface (I use non-stick cooking spray). Using a serated knife, cut dough in half and shape each half into an 8" log. Place each in a lightly greased bread pans (8 1/2" x 4 1/2"). Cover the pans loosely with lightly greased plastic wrap. Allow to rise 1-2 hours or until center is about 1" above the rim of the pan. Preheat oven to 350°F.
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Bake the bread for 35-40 minutes. Tent with aluminum foil after 20 minutes to avoid over-browning. A finished loaf will have a golden brown color and will read 190°F in the center with an instant read thermometer.
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Remove the bread from the oven. Turn it out of the pan onto a rack to cool. If desired, brush the crust with oil using a pastry brush for a soft, flavorful crust. Cool completely before slicing or storing in a bag.
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