>Wheat bread is usually more dense and heavier than it’s fluffy white counterpart because the flour is lower in gluten than regular bread flour. This bread machine’s instruction book suggests vital whole wheat gluten as part of any wheat bread. I found gluten at a natural foods store after searching the aisles of two large groceries. I advise you to call ahead and save yourself a trip! The gluten helps the bread rise better. Now that I’ve tried it in this straight wheat recipe, I’ll adapt it into my mixed white/wheat and the honey wheat with oats bread that Margalit shared with me.

The wheat cycle may start with a rest period to let the flours & grains absorb the liquid ingredients, softening slightly before mixing and rising. The bread is still more dense than the standard white, but that’s exactly why it’s so good.

Whole Wheat Bread with Gluten

1 1/4 cup water (warm)
2 1/2 Tablespoons oil (I prefer olive oil)
2 1/2 Tablespoons molasses (if you measure the oil first, the molasses will slide right off the measuring spoons!
1 1/2 teaspoons salt
2 Tablespoons dry milk
3 3/4 cup whole wheat flour
1 1/2 Tablespoons Gluten
2 teaspoons active dry yeast

Bake on whole wheat cycle.

I served this as a side (chili was the main course) with a variety of spreads and toppings. I had honey (sweet, local, and delicious) on mine. La Petite chose Nutella. Husband (a.k.a. Chuck) chose honey as well. The other options were jelly, peanut butter, or plain butter. No matter how we topped it, the bread was delicious.