Whole Wheat Bread or Buns
- 1 to 1 1/8 cups lukewarm water (more in winter or dry climate, less in summer or humid climate)
- 1/4 cup vegetable oil
- 1/4 cup honey, molasses or maple syrup
- 420g (3 1/2 cups) whole wheat flour
- optional: 1 tbsp gluten
- 2 1/2 teaspoons instant yeast
- 1/4 cup dry milk
- 1 1/4 teaspoons salt
In a large bowl or the bowl of your stand mixer, combine all of the ingredients and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid and the bran to soften, making the dough easier to knead.
Knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary. Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours.
BUNS:
Shape dough into 9 large or 12 smaller buns. Cover and let rise 1-2 hours.
Bake at 350F for 20 minutes.
BREAD:
Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.
Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan.
Preheat the oven to 350F. Uncover the bread, place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190F., Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing.
Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.