Soft Crust Whole Wheat Bread – a delicious recipe with vital wheat gluten, salt, olive oil, honey, water, yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Measure out the first three ingredients into a bowl, set aside.
2
Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast.
3
Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
4
Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
5
Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
6
Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.
416
kcal
Calories
12
g
Fat
66
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 -4 cups whole wheat bread flour, 1/2 cup vital wheat gluten, 1 teaspoon salt, 3 tablespoons olive oil, and more.
Yes, Soft Crust Whole Wheat Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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