100% Whole Wheat Bread for Bread Machines

1.5 cups + 2 Tbsp Water (390 grams)
3.75 cups Whole Wheat Flour (498 grams)
2 Tbsp Dry Milk Powder
1.5 tsp Salt (if your salt is FINE, use just 1 teaspoon)
2 Tbsp Olive Oil
2 Tbsp Agave Syrup (Honey or White Sugar or Brown Sugar will work just fine too).
1.5 Tbsp Gluten (this is KEY to the 100% whole wheat flour in this recipe)
1 Tbsp Molasses (Maple Syrup will work)
1 Tbsp tsp Active Dry Yeast
Add all ingredients in the order suggested by your bread machine manual (the order of the ingredients listed above is the order my Oster bread machine asks for) and process on the basic bread cycle (dough cycle 9 on my Oster machine).
Let the bread rise once in the machine. See notes in the black section below for how I do this in my Oster machine -- I suspect this will work for any machine (but read your machine's direction to be safe).
Preheat your oven to 350 degrees, making sure your oven racks are arranged so there's room for your loaf.
Remove the dough from your machine. Knock it down by gently kneading it (I let my machine do that work for me). Roll your dough into a rectangle as wide as your loaf pan and roll it up into a loaf. Put into your pan, let it rise until doubled in size (in either a proofing box or in a reasonably warm place covered with a dampened (not wet) kitchen towel).
Once doubled, put it in a 350 degree oven and bake until 190 degrees inside the loaf (about 35 to 40 minutes).
Let the loaf cool for at least 15 minutes before slicing.
3.75 cups Whole Wheat Flour (498 grams)
2 Tbsp Dry Milk Powder
1.5 tsp Salt (if your salt is FINE, use just 1 teaspoon)
2 Tbsp Olive Oil
2 Tbsp Agave Syrup (Honey or White Sugar or Brown Sugar will work just fine too).
1.5 Tbsp Gluten (this is KEY to the 100% whole wheat flour in this recipe)
1 Tbsp Molasses (Maple Syrup will work)
1 Tbsp tsp Active Dry Yeast
Add all ingredients in the order suggested by your bread machine manual (the order of the ingredients listed above is the order my Oster bread machine asks for) and process on the basic bread cycle (dough cycle 9 on my Oster machine).
Let the bread rise once in the machine. See notes in the black section below for how I do this in my Oster machine -- I suspect this will work for any machine (but read your machine's direction to be safe).
Preheat your oven to 350 degrees, making sure your oven racks are arranged so there's room for your loaf.
Remove the dough from your machine. Knock it down by gently kneading it (I let my machine do that work for me). Roll your dough into a rectangle as wide as your loaf pan and roll it up into a loaf. Put into your pan, let it rise until doubled in size (in either a proofing box or in a reasonably warm place covered with a dampened (not wet) kitchen towel).
Once doubled, put it in a 350 degree oven and bake until 190 degrees inside the loaf (about 35 to 40 minutes).
Let the loaf cool for at least 15 minutes before slicing.