Video: Whole Wheat Bread

Whole Wheat Bread Ingredients:

• 1¼ C warm water
• 1 Tbsp dry active yeast
• 2 Tbsp honey
• 1 tsp kosher salt
• 1 Tbsp fresh lemon juice
• 1½ Tbsp oil
• 3 Tbsp vital wheat gluten
• 3 C whole wheat flour, divided **

Directions:
1. Add water, yeast and honey to pitcher and secure lid. Press “Pulse” 2 times. Allow the yeast to proof for 5-10 minutes.
2. Preheat oven to 350ºF. Add kosher salt, lemon juice, oil and gluten to pitcher and secure lid. Press “Pulse” 2 times. Add ⅓ of flour to pitcher and secure lid. Press “Pulse” 1 time. Add another ⅓ of flour and secure lid. Press “Pulse” 3-5 times. Add the last ⅓ of flour and secure lid.
3. Press “Pulse” 8-10 times until all flour is incorporated and dough ball forms. Allow dough to rest in pitcher for 10-15 minutes. Dump dough ball onto oiled surface and shape loaf. Place shaped loaf seam side down into 9″x5″ greased, loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pan by approximately one inch.
4. Bake for approximately 22-25 minutes or until done. Remove bread from pan and allow it to cool on a wire rack before slicing.
**If you have wheat berries on hand, blend 2-½ cup wheat kernels on speed 9 for full cycle. Set aside the freshly ground flour until after proofing of yeast. (this may fog your jar, but it will not affect the function)