Makes 2 loaves, 12 slices each Serves 24 (serving size: 1 slice)
28.5 ounces white whole-wheat flour (about 6 cups), divided
2 cups water
3 tablespoons fresh lemon juice
1/3 cup honey, divided
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°F)
3 1/2 tablespoons butter, melted and divided
1/3 cup vital wheat gluten
2 teaspoons salt
Est. added sugars 4g
How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 14.25 ounces (about 3 cups) flour, 2 cups water, and lemon juice in the bowl of a stand mixer, stirring well. Cover and let stand at room temperature 3 hours to hydrate flour.
Dissolve 1 tablespoon honey and yeast in 1/4 cup warm water; let stand 20 minutes or until very bubbly.
Stir remaining honey and 2 tablespoons butter into hydrated flour mixture. Stir in yeast mixture. Combine 14.25 ounces (about 3 cups) flour, vital wheat gluten, and salt, stirring with a whisk. Add flour mixture to yeast mixture; mix on low speed with dough hook until just combined. Mix on low speed 11 to 13 minutes or until dough is smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let stand in a warm place (85° to 95°F), free from drafts, about 2 hours.
Turn dough out onto a work surface (try not to use extra flour here; I didn’t need any); fold dough in half 4 times. Divide dough in half. Pat each half into a 12 x 9–inch rectangle-oval shape. Roll up dough tightly jelly-roll style, starting with a short side; pinch ends and seams to seal. Place each dough roll, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray. Coat dough with cooking spray; cover loosely with a damp towel or plastic wrap coated with cooking spray. Let rise about 1 hour to 1 hour 15 minutes or until loaves rise and crest a couple of inches above rim of pans.
Preheat oven to 350°F.
Uncover loaves, and bake at 350°F for 20 minutes; shield loaves loosely with foil. Bake an additional 20 minutes or until browned on top and loaves sound hollow when tapped. Insert a thermometer into center of each loaf; you want it to be 190° to 200°F.
Cool in pans on a wire rack 15 minutes. Remove from pans; brush tops with 1 1/2 tablespoons butter. Cool completely before slicing.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.