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Soft, High Protein Whole Wheat Bread

Claire Bartholic
Soft, billowy, high protein whole wheat sandwich bread.
Print Recipe
Prep Time 3 hours
Cook Time 35 minutes
Total Time 3 hours 35 minutes
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