INGREDIENTS

• 3 cups hard red winter wheat flour
• 1 cup all-purpose flour (for added lightness)
• 1/2 cup vital wheat gluten
• 1 ½ teaspoons salt
• 2 teaspoons active dry yeast
• 1 ½ cups warm water (110-115°F)
• 2 tablespoons honey or maple syrup
• 3 tablespoons olive oil or melted coconut oil
• Olive oil or cooking spray (for greasing)

1. In a large mixing bowl, combine the hard red winter wheat flour, all-purpose flour, vital wheat gluten, and salt.
2. In a separate bowl, dissolve the active dry yeast in warm water. Let it sit for about 5-10 minutes until frothy.
3. Stir the honey or maple syrup and olive oil into the yeast mixture.
4. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch.
6. Place the kneaded dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1 ½ hours, or until it has doubled in size.
7. Punch down the risen dough to release excess air. Turn the dough out onto a floured surface and shape it into a loaf.
8. Place the shaped dough into a greased 9×5-inch loaf pan. Cover the pan with a kitchen towel and let the dough rise again for about 30-45 minutes.
9. Preheat your oven to 350°F (175°C).
10. Once the dough has risen, place the loaf pan in the preheated oven and bake for approximately 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Remove the bread from the oven and carefully transfer the loaf from the pan to a wire rack. Let it cool completely before slicing.
12. Slice and enjoy your Soft and Light Hard Red Winter Wheat Bread with Added Wheat Gluten. The combination of fluffiness and nutty flavor makes it a delightful choice for any meal.

Tip: The addition of vital wheat gluten enhances the bread’s texture and helps it rise. It’s particularly useful when working with whole wheat flours, as it aids in achieving a lighter and more airy crumb.