Dave’s Killer 100% Whole Wheat Bread

DavesKillerBread_thumb Dave Dahl is the driving force behind Dave’s Killer Breads. Find out more at DKB or Dave’s blog.

 

 

5.0 from 2 reviews
Dave's Killer 100% Whole Wheat Bread
Author: 
Recipe type: Bread
 
This is an awesome loaf of bread! If you’re looking for a whole grain, soft sandwich bread with a wonderful, sweet nutty flavor, this is your bread!
Ingredients
  • Sponge
  • 3⅓ cups whole wheat flour (14¼ ounces/403 grams)
  • ½ cup organic sugar
  • 1 tbsp plus ½ tsp instant yeast
  • 2¼ cups water
  • 1½ tbsp molasses
  • 1 tbsp canola oil
  • Dough
  • 3⅓ cups whole wheat flour (14¼ ounces/403 grams)
  • ¼ cup vital wheat gluten (30 grams)
  • 2 tsp salt
Instructions
  1. Sponge In bowl of stand mixer fitted with the paddle attachment, combine 3⅓ cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour.
  2. Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops (see video). You should have a nice, smooth dough.
  3. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising.
  4. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.
Notes
This recipe is best made with a heavy-duty stand mixer. Copyright © 2008 Dave Dahl

41Yf8HVp08L._SL110_The Bosch Mixer

 

4 Responses to “Dave’s Killer 100% Whole Wheat Bread”

  1. Sean February 4, 2015 at 5:33 am #

    This recipe rocks!!! I’ve made it several times and get fantastic consistent results and two great loaves of bread! Note that for better texture use finer, high quality flour. Dave rocks!!!

    • Brian March 29, 2015 at 12:11 am #

      Hey great recipe! Daves bread wouldn’t like this but we don’t buy his bread any longer. We make are own! Have been making it twice a week for over a year. You just have to watch the hydration of the dough. Don’t add all the flour at once, you may not need that 3rd cup. If it’s too dry you will end up with really stiff dough that doesn’t rise or have much oven spring. That’s are opinion after many loaves. No complaints though! This bread rocks! Stays fresh for days and makes awesome sandwich bread. Thanks for sharing the recipe! God bless from Northern Idaho!

  2. Brian March 29, 2015 at 12:12 am #

    Hey great recipe! Daves bread wouldn’t like this but we don’t buy his bread any longer. We make are own! Have been making it twice a week for over a year. You just have to watch the hydration of the dough. Don’t add all the flour at once, you may not need that 3rd cup. If it’s too dry you will end up with really stiff dough that doesn’t rise or have much oven spring. That’s are opinion after many loaves. No complaints though! This bread rocks! Stays fresh for days and makes awesome sandwich bread. Thanks for sharing the recipe! God bless from Northern Idaho!

Trackbacks/Pingbacks

  1. 100% Whole Wheat Bread Recipe - Vegan Richa - July 27, 2015

    […] Remove from the pan after 10 minutes. Then cool completely before slicing with a serrated knife. Adapted from Dave’s Whole wheat bread.  […]

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