Gluten Whole Wheat Bread
A hearty whole wheat bread with added gluten and wheat germ, offering a nutty flavor and satisfying texture, perfect for wholesome sandwiches or toast.
Ingredients
Instructions
- Soften yeast in warm water and set aside.
- Heat milk and add brown sugar, oil, yeast mixture, and baking soda.
- Pour all at once over the dry ingredients (whole wheat flour, gluten flour, salt, and wheat germ). Stir until well mixed.
- If the dough is too soft, add a little more wheat flour. Pour onto a board with whole wheat flour and knead until elastic.
- Set into an oiled bowl and turn the dough over in the bowl so the top is oiled.
- Cover and let rise until doubled in size.
- When doubled, shape into loaves and place into well-greased pans.
- Let rise until doubled, then bake in a 350°F oven for approximately 30 minutes.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with all-purpose flour. Make sure your yeast is fresh for the best rise. If your dough is sticky, adding a bit more whole wheat flour can help. Kneading the dough well is crucial to develop gluten for structure. For variety, try adding seeds or nuts to the dough before kneading.
Serving Suggestions
This whole wheat bread is perfect for sandwiches or served alongside soups and salads. It pairs beautifully with Sliced Apples With Cheese Casserole for a comforting meal. Try spreading it with butter or your favorite jam for breakfast. It also makes excellent toast for avocado or nut butter toppings.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-top bag, ensuring to remove as much air as possible. To reheat, wrap slices in foil and warm in a 350°F oven for about 10 minutes or toast directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Gluten Whole Wheat Bread contains roughly 841 calories, with 7g protein, 40g carbohydrates, and 74g fat. It is a good source of protein (14% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1203mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can use instant yeast in place of dry yeast. Simply mix it with the dry ingredients instead of softening it in water. You may not need to adjust the water amount significantly, but keep an eye on the dough consistency.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels light and airy. You can perform the 'finger test' by gently pressing your finger into the dough; if the indentation remains, it's risen enough. If it springs back, give it more time.
What can I do if my bread comes out too dense?
If your bread is too dense, it could be due to insufficient kneading or using too much whole wheat flour. Make sure to knead the dough until elastic, and consider adding more gluten flour or adjusting the flour ratio for a lighter loaf next time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).