Tanya's Whole Wheat Bread

Tanya’s Whole Wheat Bread

What you see is the lovely result of several years worth of tweaking. I make this recipe at least once a week. Although it is whole wheat, it is light and fluffy. I’ve shared this recipe with countless people who have all loved it. Hmm…I am craving some right now!

Tanya's Whole Wheat Bread
Recipe type: Bread
  • 4 ½ C. Very Warm Water
  • 2 Eggs
  • 2 tbsp. Instant Dry Yeast
  • ⅔ C. Potato Flakes
  • ⅔ C. Oil
  • ⅔ C. Powdered Milk
  • ⅔ C. Vital Wheat Gluten
  • ⅔ C. Sugar
  • 9-11 C. Wheat Flour
  • 1½ tbsp Salt
  1. Mix water, oil, sugar, salt, eggs, powdered milk, potato flakes, vital wheat gluten, yeast and 5 C. wheat flour.
  2. Add in remaining flour a little at a time. Knead for 8 min. (mixer).
  3. Place dough in a greased bowl, spray dough with ‘pam’ and cover with plastic wrap.
  4. Let rise until double.
  5. Punch down and fold in sides. Form into loaves.
  6. Place in greased pans, cover with plastic wrap and let raise until double.
  7. Brush tops with milk and bake at 325 degrees for 32-36 min.
  8. Brush tops with butter and cool on a cooling rack (this helps prevent soggy bottoms)
  9. Wrap loaves tightly when cool. Bread slices best when it is cool. Yield: 4 loaves.
Tips - The amount of flour you will need varies based on a number of factors such as humidity, elevation, and whether you are using freshly ground or flour that has sat for a while. As a general rule, add the flour up to a total of 8 cups. Then add by ¼ cups. After each addition has been mixed in, dip your finger in some flour and then tap the dough. If the dough sticks to your finger, you need more flour. If it does not, you are done. Wheat bread dough is a bit sticky.
I have used different methods for forming my loaves. Most of the time I divide my dough into 4 "equal" balls. I roll each one out into a rectangle and roll it up jelly-roll style. I tend to have fewer air bubbles in the finished product this way.
Brushing the tops of the unbaked loaves with milk helps create a softer crust.
I often mix up a second batch of bread as soon as the first batch is raising in the greased bowl. This adds a total of about 30 minutes to my overall bread making time and I end up with 8 loaves. My husband takes a loaf to work and we usually share another 1 or 2 loaves. I make the kids’ lunches each day. We generally go through 6 loaves a week. This bread also freezes quite well. Just wrap the unsliced loaf tightly with several layers of plastic wrap and freeze.