4teaspoonsinstant dry yeast"quick rise" or "rapid rise"
2 ½cupsvery warm water120°F to 130°F
⅓cupcoconut oilmelted and cooled (OR vegetable oil)
2 ½cupswhite whole wheat flour
In the bowl of a stand mixer fitted with a dough hook, mix together 3 ½ cups white whole wheat flour, vital wheat gluten, and quick-rise yeast until well combined.
Add the water and mix for one minute, scraping down bowl halfway through. Cover the bowl with a clean kitchen towel and allow to rest for 10 minutes.
Uncover the bowl and add the salt, oil, honey, and lemon juice. Beat for 1 minute.
Add the remaining 2 ½ cups of flour, one cup at a time, mixing well between each cup. Knead the dough in the mixer (still using the dough hook) until the dough pulls away from the sides of the bowl and feels smooth rather than sticky. This usually takes 10 to 15 minutes, but if your dough pulls away and loses its stickiness sooner, it could take as little as 5 minutes.
Grease two nonstick bread pans measuring 8 ½" x 4 ½" x 2 ½" to 9" x 5" x 3" each (or grease two regular bread pans and then line them with parchment paper). Preheat the oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute.
Turn the dough onto a greased surface. Evenly divide it into two loaves. Form and place the dough into the prepared bread pans, gently pressing it into the corners.
Place the pans in the warm oven and allow them to rise for 20 to 40 minutes, until the dough is nicely domed above the tops of the pans. Without removing the pans from the oven, turn on the oven to 350°F and set the timer for 30 minutes. The bread is done when the tops are golden brown and the internal temperature reaches 190°F to 200°F on an instant-read thermometer. Once the loaves are baked, immediately remove the hot bread from the pans to cool on a rack.
I use coconut oil in this recipe. It works wonderfully and doesn't make the bread taste like coconut at all. However, you may use sunflower, safflower, or another light-flavored vegetable oil, if you prefer.
Kneading and rising times are approximate and depend on many different variables. The dough must be kneaded until it pulls away from the bowl and is no longer sticky, even if that takes shorter or longer than 10 to 15 minutes. Also, the dough should be allowed to rise in the pans until it is as high as you want your final bread to be.
White whole wheat flour is 100% whole wheat flour that yields a lighter taste and texture than regular whole wheat flour.
Other types of flour (regular whole wheat flour, all-purpose white flour, freshly milled wheat flour, etc.) may be substituted for the white whole wheat flour in this recipe. Just keep in mind that the final flavor and texture of the bread may turn out different. Also, if you use an alternate flour (particularly freshly milled flour, which can be less dense), you may need to slightly adjust the amount of flour added at the end of the recipe. For example, if the dough seems extra sticky and doesn't start pulling away from the bowl, you can work in additional flour, one teaspoon at a time, until the texture seems right.
If you don't have any lemon juice on hand, you may substitute another type of acid in its place (such as white vinegar or apple cider vinegar).
Vital wheat gluten helps whole wheat bread recipes rise and yield soft and chewy loaves. That being said, if you don't have any on hand or prefer not to use it, many people report having made this bread successfully leaving out the vital wheat gluten.