Whole wheat bread is good for you, but often tastes like horse-feed and feels as heavy as a brick.
I searched everywhere online and tried many different recipes, baking many inedible doorstops.
I finally found this recipe that uses vital wheat gluten to light up the dough. This works well with muffins, bread or flatbread.
Changes I made to this recipe are:
1. Use white whole wheat flour rather than regular whole wheat.
2. I use a mixer with dough hook to prepare the dough
3. Let it rise twice, once for about 1.5 hours and the second time for about 30 minutes.
Ingredients
3 cups 100% King Arthur white whole wheat flour
1 tsp sugar
2 tsp salt
2 tbsp olive oil
1 packet active yeast
3 tbsp vital wheat gluten
1 – 1.5 cups warm water (about 100F)
Method
Warm flour in microwave for 30 seconds. Mix dough in food processor or mixer, knead dough for about 10 minutes in mixer or by hand for 15 minutes. Can’t really use food processor to knead dough (just to put dough together)
Transfer the dough into a lightly oiled bowl, cover with a wet towel and place it in a warm place for 1.5 hours
Transfer to muffin tins if making muffins or bread pan or if making flat bread just form dough and put it on a piece of parchment paper. Let rise for another 30 minutes.
Preheat the oven to 400F. Bake for about 15-20 minutes . Baking time for muffins will be a little less.
