100% Homemade Whole Grain Bread

 Simple, easy, delicious and free of weird food additives, this homemade whole grain bread makes for a nice everyday sandwich bread. After searching forever for a whole-wheat bread recipe that did not include any white flour, I finally decided to take the bull by the horns and make my own. I utilize my bread machine to assist with the dough making process. However, I do not bake in the bread machine because it will turn your bread into an ugly square block. Instead, I shape the dough myself and bake in a loaf pan to create a more eye-appealing loaf of bread. Paula Rhodes from Salad in a Jar is where I learned this technique. If desired, the dough could be kneaded by hand.

Ingredients:

• 1 2/3 cups water (80-90 degrees)
• 1 T olive oil
• 2 T honey
• 1 tsp salt
• 1 cup rolled Old Fashioned Oats
• 3 cups whole wheat flour
• 3 T Vital Wheat Gluten
• 2 tsp bread machine yeast

Note: Vital wheat gluten is your most important ingredient when making whole grain breads. It prevents your bread from turning into a rock. It is usually available in everyday grocery stores near the specialty grains (flaxseed, buck wheat, etc) for a few dollars.

Directions:

Add the ingredients in the order listed to the bread machine (I use the Zojirushi Home Bakery Supreme) and select the dough cycle. Once the dough starts kneading, open the lid to check the dough. It could easily be too dry or too wet. When you work with whole grains, the dough is often too dry. It should appear mostly smooth in texture and should stick to the sides of the pan for 1-2 seconds during kneading. Add a few tablespoons of water or flour at a time to obtain the desired texture.

After the kneading process is complete, the dough will rise for the first time in the bread machine. It will look appoximately like the picture below when the dough cycle is complete.

At this point, remove the dough from the bread machine pan and place on a lightly floured cutting board. Press the dough out into a rough rectangle shape. Then roll it up (jelly-roll style) into a log shape with the seam side down. Tuck and gently pull the dough at each end of the log to the underside of the log, making a nicely shaped loaf. Place in lightly greased loaf pan.

Cover bread dough with a tea towel and allow to rise a second time until double in size. This will take about 1 hour depending on the temperature of your home. After the second rising is complete, I brush the dough with an egg wash. This is 100% optional.

Egg wash:

• 1 egg
• 1 T water

Gently whisk egg and water. Brush bread dough with egg wash and sprinkle bread dough with oats or seeds.

Place loaf in 350 degree oven for 30 minutes.

Remove loaf from pan and cool on wire rack for a few hours. Slice and enjoy your homemade whole grain bread.