This recipe simplifies the process of making wholesome whole wheat bread, perfect for any occasion.
Combine the flour, yeast, salt, and vital wheat gluten in a large mixing bowl.
Ensure the ingredients are evenly mixed for consistent dough texture.
Add the warm water to the dry ingredients and mix until a sticky dough forms.
Use a wooden spoon to mix; wet your hands if needed to handle the sticky dough.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 2 hours.
Place the bowl in a warm spot to help the dough rise effectively.
Refrigerate the dough for at least 2 hours or up to 10 days for easier handling.
Chilling the dough enhances its flavor and makes it easier to shape.
Shape a portion of the dough into a ball and let it rest on a floured surface for 40 minutes.
Dust your hands with flour to prevent sticking while shaping the dough.
Preheat the oven to 450°F (230°C) with a baking stone inside.
Preheating the stone ensures a crispy crust.
Slash the top of the dough with a serrated knife and bake for 30-35 minutes.
Make shallow cuts to allow the bread to expand evenly during baking.
Cool the bread on a wire rack before slicing and serving.
Cooling the bread prevents it from becoming gummy when sliced.
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