Foolproof Whole Wheat Bread with Your Vitamix Blender
Craft the perfect homemade loaf with this Foolproof Whole Wheat Bread recipe, designed to simplify bread-making using your Vitamix blender. This recipe transforms whole wheat berries into fresh, hearty flour in minutes, delivering a wholesome and nutrient-packed bread. Sweetened naturally with honey and enriched with olive oil, this bread boasts a soft yet robust texture, perfect for sandwiches, toast, or as a standalone snack. Featuring optional vital wheat gluten for added elasticity and step-by-step guidance for kneading, rising, and baking, this recipe guarantees bakery-quality results right from your kitchen. With just 20 minutes of hands-on prep time, you'll enjoy fresh, preservative-free whole wheat bread that stays moist and flavorful for days. Perfect for beginners and experienced bakers alike, this easy and nourishing bread is your go-to for homemade excellence.
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Recipe Information
Ingredients
- 3 cups Whole wheat berries
- 1.5 cups Warm water
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Vital wheat gluten (optional)
- 0.5 cups Additional whole wheat flour (for kneading, if needed)
Instructions
Add the whole wheat berries to your Vitamix blender. Blend on high for 1 to 2 minutes, or until the berries are ground into a fine flour. Measure 3 cups of flour and set aside.
In a large mixing bowl, combine the warm water (around 110°F/43°C), honey, and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes frothy, indicating the yeast is activated.
Add the olive oil, salt, and optional vital wheat gluten to the yeast mixture. Stir to combine.
Gradually add the freshly ground whole wheat flour, 1 cup at a time, mixing well after each addition. The dough will start to come together but may remain slightly sticky.
Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Add up to 1/2 cup of additional whole wheat flour during kneading if needed.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat, then cover with a damp kitchen towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough to release any air bubbles. Shape it into a loaf and place it in a greased 9x5-inch loaf pan. Cover again and let it rise for another 30-40 minutes, or until the loaf has risen just above the edge of the pan.
Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 492.3 g | 179% | |
| Dietary Fiber | 74.8 g | 267% | |
| Total Sugars | 54.1 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
