Master Recipe from "New Healthy Bread in Five Minutes a Day" Using Vital Wheat Gluten!

What is vital wheat gluten? It’s the protein-rich part of wheat that creates the strands that trap gas bubbles and allow yeasted bread to rise (and stay risen). It doesn’t take much vital wheat gluten to make a difference in a 4 to 5 pound batch of whole grain dough. Just 2 to 4 tablespoons are all you need, so while the whole bag or box may seem expensive, it doesn’t add much to the cost of baking. What is vital wheat gluten? It’s the protein-rich part of wheat that creates the strands that trap gas bubbles and allow yeasted bread to rise (and stay risen). It doesn’t take much vital wheat gluten to make a difference in a 4 to 5 pound batch of whole grain dough. Just 2 to 4 tablespoons are all you need, so while the whole bag or box may seem expensive, it doesn’t add much to the cost of baking.

So where do you get vital wheat gluten? Most supermarkets in larger towns and cities carry it. The two brands in U.S. supermarkets are Bob’s Red Mill and Hodgson Mill, and we tested those extensively. If your local store doesn’t carry vital wheat gluten, you can mail-order it from Amazon; click for either the Bob’s Red Mill product, or the Hodgson Mill product (you can also order directly from those company’s websites). So where do you get vital wheat gluten? Most supermarkets in larger towns and cities carry it. The two brands in U.S. supermarkets are Bob’s Red Mill and Hodgson Mill, and we tested those extensively. If your local store doesn’t carry vital wheat gluten, you can mail-order it from Amazon; click for either the Bob’s Red Mill product, or the Hodgson Mill product (you can also order directly from those company’s websites).

Master recipe from The New Healthy Bread in Five Minutes a Day

There are many, many more details are in the book, along with plenty of recipes that are 100% whole grain; this recipe is about 73% whole grain

Ingredients

5 ¾ cups (750g) whole wheat flour - This is based on typical supermarket whole wheat, but we have a chart in the book so you can easily bake with King Arthur, Bob’s Red Mill, Sprouted Wheat, Kamut, Einkorn, Spelt or Hodgson Mill.

2 cups (300g) unbleached all-purpose flour

1 tablespoon (10g) granulated yeast - can decrease. You can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, or active dry. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.)

1 tablespoon (15g) Kosher salt - can adjust to taste or health concerns

¼ cup (40g) vital wheat gluten (or vital wheat gluten flour) - Here is a version without vital wheat gluten

4 cups (910g) lukewarm water (about 100°F)

1 to 2 tablespoons of whole seed mixture for sprinkling on top crust: sesame, flaxseed, caraway, raw sunflower, poppy, and or anise

Directions at artisanbreadinfive.com

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