METHOD

1. 1. In a large mixing bowl, combine the Prairie Gold White Whole 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 Fluffy Prairie Gold White Whole Wheat Bread with Added Wheat Gluten. Each bite is a harmonious blend of flavors and textures, making it a wonderful addition to your meals or a satisfying snack.

   Tip: The inclusion of vital wheat gluten enhances the bread’s structure and creates a soft, tender crumb. It’s a fantastic way to achieve a light and airy texture while retaining the nutritional benefits of whole wheat flour.