Go Back
Print
Notes
Smaller
Normal
Larger
Soft, High Protein Whole Wheat Bread
Claire Bartholic
Soft, billowy, high protein whole wheat sandwich bread.
Print Recipe
Prep Time
3
hours
hrs
Cook Time
35
minutes
mins
Total Time
3
hours
hrs
35
minutes
mins
Cuisine
Whole Wheat Bread
Servings
40
small slices
Ingredients
Sponge:
3 1/3 cups of whole wheat flour (403 grams)
1 tbsp plus 1/2 tsp instant yeast
2 1/4 cups warm water (532 grams)
1 tbsp molasses
Dough:
1 1/2 cups whole wheat flour (222 grams)
1 1/2 cups vital wheat gluten (180 grams)
2 tsp salt
Instructions
For the sponge, mix all of the sponge ingredients in the bowl of an electric mixer on medium until well mixed, about five minutes.
Remove whisk attachment, cover bowl, and let rest for an hour until very bubbly.
Add the dough ingredients and with the dough hook attachment, mix at low speed until no dry flour remains.
Mix on medium speed for about ten minutes until dough is smooth.
Divide into to equal halves and shape into rounds.
Cover with parchment paper and let rest 15 minutes.
Shape into logs and place into floured bread pans.
Let rise covered with parchment and a towel in a warm place 60-90 minutes or until risen over the sides of the pans.
Meanwhile, preheat oven to 350 degrees F.
Bake 35-40 minutes until golden brown.
Let rest in pans for 10 minutes before removing them.
Cool completely before slicing.
Notes
129 calories, 21.5 grams carbs, 0.6 grams fat, 10 grams of protein