Updated: Nov 16, 2020
Servings: 2 loaves
Storage Life of Ingredients: 1 year
This wheat bread is so soft, light, and flavorful my husband likes it better than white bread.
This wheat bread recipe is an adaptation from the multi-grain bread on this site. If you do not have flax seed meal, it is still delicious without it, but you will lose the nutty flavor of the flax seeds.
Place water, oil, honey, flax seeds, dough enhancer, salt, wheat gluten, 2 cups wheat flour, and yeast in a stand mixer, in that order.
Knead with the paddle attachment for two minutes.
Change to the dough hook attachment and add remaining flour a little at a time until dough pulls away from the sides of the bowl. Knead dough for 10 minutes. Place dough in a greased bowl, turning dough over and coating both sides with oil.
Cover with a clean kitchen towel and allow to rise until double in size, 40 minutes to a hour.
Punch down dough, form into 2 equal loaves and place in greased bread pans.
Oil the tops of the bread loaves, cover, and allow to rise until dough has doubled in bulk.
Bake at 375 degrees for 20-30 minutes, until loaves are golden brown. Remove from the oven and let loaves rest for 10 minutes. Baste loaves with melted butter. Take loaves out of bread pans and cool on wire rack. Slice and serve.
Wheat Flour: If whole wheat berries are stored in airtight containers with oxygen absorber packages in a cool, dry place, their storage life is 20 or more years. Grind your own wheat flour as you need it. The flour itself will start losing nutrients as soon as it is milled. Store any extra in a freezer bag in the freezer. Label it with the date it was milled. The flour will last 6 months in the freezer.
Olive Oil: Bertoli states that their olive oil has a shelf life of 16 months.
Honey: Honey has an indefinite shelf life.
Dough Enhancer: Dough enhancer has a shelf life of 10-15 years in an unopened can stored in a cool dry place with oxygen absorber packets. Once opened it has a shelf life of 6 months to a year on your pantry shelf. Once opened, repackage in a freezer bag, labeled with the date it was opened.
Wheat Gluten: Wheat gluten has a shelf life of 7-10 years in an unopened can stored in a cool dry place with oxygen absorber packet. Once opened it has aa shelf life of 6 months to a year on your pantry shelf. Once opened, repackage in a freezer bag, labled with the date it was opened.
Flax Seed Meal: Flax seed meal will only last 3-4 months on your pantry shelf. The package states for longer storage life seal the bag, being careful to get as much oxygen out of it as possible and store it in the freezer. Label it with the date of purchase. If you do not have flax seed meal, the bread is still delicious without it.
Salt: Table salt has a shelf life of 5 years.
Yeast: I always keep my yeast in the freezer. Label it with the date bought and the date it expires so you will know how long it will last on your shelf if the power goes out. It will last at least a year if kept in the freezer.