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Whole-Wheat Bagel Bread

Whole-Wheat Bagel Bread recipe image
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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 442.5
Dietary: Vegetarian
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
  • 1 teaspoon Active dry yeast
  • 1 teaspoon Vital wheat gluten
  • 3 cup Whole-wheat flour
  • 2 teaspoon Salt
  • 3 tablespoon Honey
  • 1 cup Warm water (105-110ðF)
Directions
  1. 1
    In a small bowl or measuring cup, combine the warm water and honey, stirring until the honey is fully dissolved.
  2. 2
    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.
  3. 3
    In a large mixing bowl, whisk together the whole-wheat flour, vital wheat gluten, and salt to ensure even distribution.
  4. 4
    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.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Preheat your oven to 375ðF (190ðC). Lightly grease a 9x5-inch loaf pan.
  8. 8
    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.
  9. 9
    Cover the loaf loosely and let it rise again for 30-45 minutes, until it just crests the top of the pan.
  10. 10
    Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 190ðF (88ðC).
  11. 11
    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.

Keywords: bread, whole-wheat, bagel, vegan, homemade, yeast, flour, gluten, hearty, loaf, honey, chewy, artisan, bakery, plant-based, breakfast, toast, sandwich, nutritious, simple
Read it online: https://www.chefs-mate.com/recipe/whole-wheat-bagel-bread/