I found a couple of recipes online, including a few from the whole wheat flour company King Arthur. So I fiddled with a few of them to create what I thought would be a winner. There is very little wiggle room when it comes to yeast breads, so I was equitable with my adjustments.
The result? Well...the bread actually tasted pretty good and was moist even ... but it didn't rise and looked reminiscent of cafeteria food. I actually the think the recipe was good, my yeast however was not. Expiration date: May 2009. Oops! I'm chalking it up to the lack of pantry purging and will likely make this again with fresh yeast!
Whole Wheat Bread
5 cups whole wheat flour
2 tablespoons wheat gluten
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1/3 cup brown sugar
4 tablespoons canola oil
Place about three cups of the flour in the bowl of a stand mixer. Add the yeast and carefully measure 2 cups of room temperature water. The water should feel slightly cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine. Scrape the sides if need be.
Add the salt, sugar, and oil and continue mixing. Add the remaining flour, the wheat gluten, and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight.
The next day, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
Once the dough has risen, form two loaves. You may need to coat your hands with flour and gently form each loaf. Lay each loaf gently in a well-greased loaf pan and cover with plastic wrap. Let double again in size, about 1 1/2 hours.
Preheat the oven to 350 deg F. Once the dough has doubled (mine did not but the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done.
Remove the bread from the pans and cool on wire racks. Let cool completely before cutting.
5 cups whole wheat flour
2 tablespoons wheat gluten
1 seven gram packet of instant yeast (or two teaspoons)
2 cups water
1/2 tablespoon salt
1/3 cup brown sugar
4 tablespoons canola oil
Place about three cups of the flour in the bowl of a stand mixer. Add the yeast and carefully measure 2 cups of room temperature water. The water should feel slightly cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine. Scrape the sides if need be.
Add the salt, sugar, and oil and continue mixing. Add the remaining flour, the wheat gluten, and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight.
The next day, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
Once the dough has risen, form two loaves. You may need to coat your hands with flour and gently form each loaf. Lay each loaf gently in a well-greased loaf pan and cover with plastic wrap. Let double again in size, about 1 1/2 hours.
Preheat the oven to 350 deg F. Once the dough has doubled (mine did not but the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done.
Remove the bread from the pans and cool on wire racks. Let cool completely before cutting.
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