Whole Wheat Bread

Ingredients

• 7g active dry yeast
• 300ml water, 40 to 46°C
• 1 tbsp honey
• 390g whole wheat flour
• 1 tsp sea salt (optional)
• 1 tsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• vegetable cooking spray, for greasing
• egg white, for brushing (optional)

Directions

1. Preheat oven to 175°C. Lightly coat a 22cm x 11cm loaf pan with vegetable cooking spray.
2. To proof the yeast, combine warm water, honey and yeast in a bowl. Stir quickly and set aside for 5–10 minutes until foamy.
3. Place flour and salt (if using) into the Vitamix container and secure the lid. Start on the lowest speed and increase to Variable 6. Blend for about 5 seconds until a hole forms in the centre of the flour.
4. Stop the machine and remove the lid plug. Pour in olive oil, lemon juice and the yeast mixture into the hole in the flour. Secure the lid plug.
5. Select Variable 6 and pulse 5–6 times to mix the dough.
6. Remove the lid and scrape down the sides with a spatula. Pull dough into the centre. Select the highest speed and pulse 5–6 times.
7. Repeat the scrape-and-pulse process 2 more times, or until the dough binds together into a soft, elastic mixture.
8. Invert the container onto a lightly floured board and remove dough. Knead briefly until elastic, shape into a loaf, then place into the prepared loaf pan.
9. Cover loosely and let rise in a warm place for 25–30 minutes, or until dough reaches the top of the loaf pan.
10. Optional: brush gently with egg white wash and cut 3–4 diagonal slits about 6mm deep across the top with a serrated knife.
11. Bake for 35 minutes or until well browned and internal temperature reaches 90°C.
12. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Recipe Notes

• To make your own whole wheat flour: blend 2½ cups whole wheat berries on the highest speed for 1 minute (use the tamper if needed). Allow flour to cool before weighing.
• For best accuracy, measure flour by weight (g), not cups.