¾ cup warm water
¾ cup warm milk
1 Tablespoon yeast
3 Tablespoons brown sugar
3 Tablespoons honey
2 small egg yolks
3 Tablespoons oil
1 ½ teaspoons salt
4 ½ cups whole wheat flour
4 ½ Tablespoons vital wheat gluten
up to 1 cup all-purpose flour
Directions and Notes:
1. In a large bowl, combine the warm milk, warm water, yeast, brown sugar, and honey. (If the liquid is too cool, the yeast won’t activate; if it’s too hot, the yeast will die, so go for warm—not cool or hot!) Allow to sit 2-3 minutes until the mixture is foamy on top. This will let you know that the water was the right temperature, that the yeast is alive, etc. before proceeding.
2. After the mixture is foamy, stir in the egg yolks, oil, and salt.
3. In a medium bowl, combine the whole wheat flour and the vital wheat gluten, then add them to the bowl of liquids.
4. Knead the mixture for 8-10 minutes, adding the cup of all-purpose flour gradually and as needed to reduce too much stickiness. As it is kneaded, the dough will become much less sticky and much easier to work with.
5. After kneading for the entire 8-10 minutes, place the dough back into the bowl, cover the bowl with a cloth or plastic wrap, and place it in a warm place until it doubles in size. (I usually put ours on top of a warm oven, or inside an oven that’s off but still slightly warm from baking something earlier. This rise may take 1-2 hours depending on the temperature of the kitchen.)
6. After the dough has doubled in size, remove it from the bowl, punch it down and shape into a rectangle shape. Place it into a greased loaf pan and allow it to rise again until the dough is at least 2” above the rim of the pan. (This picture was taken before the rise.)
Here are a couple photos showing the pan dimensions for the pan I used in centimeters and inches; a slightly bigger pan could also be used for this recipe; the dough rose plenty to fill up more space:
7. Bake at 350 degrees Fahrenheit for 40-45 minutes. After the bread has been baking 15 minutes or so, you may want to just lay a piece of tinfoil over the top of the bread to prevent it from becoming too brown on top.
This was great bread, well-received by all who tried it!
Adapted a little from Market2Meal.com.