Fluffy And Soft Whole Wheat Whole Grain Sandwich Bread

I decided to be brave and to branch out into the world of 100% whole wheat bread and I do not regret it! This bread turned out SO soft and airy and makes a wonderful sandwich. The parsley garnish also adds a lovely touch of flavor when it sneaks into your mouth. It’s the perfect balance between sweet and salty. It has the obvious nutty characteristics of whole wheat flour but isn’t overwhelming “wheaty”. The magic ingredient in the recipe is the Vital Wheat Gluten, which helps the dough become more elastic and rise better, producing a soft, light crumb. You can find it at most health food stores, bulk barn, and some grocery stores who carry Bob Red Mill flours. The greek yogurt drastically enhances the flavor of the bread.

Ingredients (Yields 1 Loaf)
100 g 5 Grain Flour
250 g Whole Wheat Flour
30 g Vital Wheat Gluten
10 g Instant Dry Yeast
50 g Greek Yogurt (I used fat free)
8 g Salt
15 g Sugar
150 g Water
Parsley to garnish

This dough is easy to prepare. Combine all ingredients in your mixing bowl, and use the dough hook to knead for 10 minutes, until dough is elastic-y. This dough should be a little tacky, so add water if needed. Transfer dough to an greased bowl, cover and let rise for 1 1/2 hours or until doubles. Knock back dough and roll into a tight ball. Place on parchment paper on a baking sheet. Cover and let rise for 1 hour. Preheat oven to 450F. Right before baking place parsley on bread and cover with flour to prevent the parsley from burning. Bake for 20 minutes. Let cool before enjoying!