This hearty Whole-Wheat Bagel Bread delivers a robust, satisfying chew and deep nutty flavor that rivals bakery-fresh loaves. The combination of whole-wheat flour, vital wheat gluten, and a touch of honey creates a dense yet tender crumb with a beautifully caramelized crust. Perfect for slicing thick for hearty toast, making sandwiches, or enjoying warm with butter. This recipe is vegan-friendly and ideal for breakfast or as a side to soups and stews. With simple ingredients and straightforward steps, it’s a reliable favorite for home bakers seeking a wholesome, flavorful loaf without the complexity of traditional bagel boiling.
Whole-Wheat Bagel Bread
Description
This hearty Whole-Wheat Bagel Bread delivers a robust, satisfying chew and deep nutty flavor that rivals bakery-fresh loaves. The combination of whole-wheat flour, vital wheat gluten, and a touch of honey creates a dense yet tender crumb with a beautifully caramelized crust. Perfect for slicing thick for hearty toast, making sandwiches, or enjoying warm with butter. This recipe is vegan-friendly and ideal for breakfast or as a side to soups and stews. With simple ingredients and straightforward steps, it&# 226;ÂÂs a reliable favorite for home bakers seeking a wholesome, flavorful loaf without the complexity of traditional bagel boiling.Ingredients
Directions
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In a small bowl or measuring cup, combine the warm water and honey, stirring until the honey is fully dissolved.
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Sprinkle the active dry yeast over the water-honey mixture and let it sit for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
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In a large mixing bowl, whisk together the whole-wheat flour, vital wheat gluten, and salt to ensure even distribution.
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Pour the yeast mixture into the flour mixture and stir with a wooden spoon or spatula until a shaggy dough forms and no dry flour remains.
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Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. Add more flour sparingly if needed.
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Place the dough in a lightly oiled bowl, turning to coat, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 60-90 minutes, or until doubled in size.
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Preheat your oven to 375ðF (190ðC). Lightly grease a 9x5-inch loaf pan.
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Punch down the risen dough to release air bubbles, then shape it into a loaf and place it seam-side down into the prepared pan.
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Cover the loaf loosely and let it rise again for 30-45 minutes, until it just crests the top of the pan.
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Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 190ðF (88ðC).
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Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 442.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.5g3%
- Cholesterol 0.0mg0%
- Sodium 7339.2mg306%
- Total Carbohydrate 94.9g32%
- Dietary Fiber 12.2g49%
- Sugars 6.8g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cooled bread in a paper bag or wrapped in a tea towel at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.
Vital wheat gluten is key to achieving the chewy, bagel-like texture. If unavailable, you can omit it, but the bread will be denser and less elastic.
If using a bread machine, follow the manufacturerâÂÂs instructions for ingredient order. For a 1.5 lb loaf setting, you may need to increase yeast to 3 teaspoons as noted in some machine recipes.
For a lighter texture, substitute up to half of the whole-wheat flour with bread flour or all-purpose flour.
