Brett 's Whole-Wheat Bread (Dad Bread)

If you like bread, you'll be making this recipe frequently. I've made this bread, once a week, for 20 (or so) years.

General Information

• Time until ready: 4-5 hours
• Serving size: 1 slice
• Number of servings:
• Calories per serving: 110
• Carbohydrates per serving:
• Yield: 3 loaves

Serving Suggestions

This is best when it is fresh, but delights even the most discriminating palate for days thereafter as well.

Ingredients

• 3 cups water
• 3 TBS yeast
• 3 TBS sugar
• 3 1/2 cups whole-wheat flour
• 5 cups white flour
• 1/2 cup vital wheat gluten (or substitute white flour)
• 1/3 cup oil (I use olive oil)
• 2/3 cup molasses (I use blackstrap)
• 3 tsp salt

Directions  

1. Mix the water (lukewarm -- 3 cups) with the sugar (3 TBS).
2. Sprinkle the yeast (3 TBS) on the sugar water, then mix with a whisk.
3. Let this mixture "prove" by allowing it to stand for approximately 20 minutes. The yeast should become active.

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4. Add the:

• • vital wheat gluten (1/2 cup);
  • 1/2 cup of whole wheat flour; and
  • and 2 cups white flour.

5. What you have now is the "sponge". Allow it to rise for approximately 30 minutes (then you'll see why it's called "sponge").

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6. Using a whisk, add the:

• • oil (1/3 cup);
  • molasses (2/3 cup); and
  • salt (3 tsp).

7. Add the remaining flour (3 cups of each). You may want to start the mixing with a wooden spoon, but you'll likely finish with your hands.
8. You now have dough. It may feel a little wet. That is okay if it is not too wet to knead. Knead it for 10-20 minutes (depending on your stamina). Even after kneading, it may be a little sticky.  Let it be a little sticky.
9. Allow the dough to rise for approximately an hour.

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10. Punch down the dough and knead again for 10-20 minutes. During the first rising any excess moisture should have been incorporated. If it is still wet/sticky during this kneading, sprinkle flour on (very little at a time) until it is easy to knead and does not stick to your hands or your kneading surface.
11. Let the dough rest while you spray 3 loaf pans with non-stick spray. This is very important. (Getting the bread out of a pan that hasn't been sprayed pretty much destroys the loaf.)
12. Cut the dough into three equal parts and form each into a loaf shape.
13. Place the dough in the pans and set the pans in a warm place to rise. The time for this is usually between an hour and 1-1/2 hours, but can vary significantly.

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14. The next step requires your good judgment. When the dough looks like it has risen enough (dough should be above the tops of the pans by half an inch, or so) turn the oven on (350° F).
15. When the oven has reached 350°, place the bread in the oven and bake for 35 minutes.
16. Remove from the oven.
17. Remove bread from pans and place on cooling racks.