How to Make Fluffy Whole-Grain Bread (11 Steps)

A fluffy whole-grain bread is a rare, but not impossible, loaf. A lighter texture can be difficult to achieve with wheat flour, as it contains less gluten than white flour. Gluten, a naturally occurring protein found in many grass grains, is responsible for creating elasticity and fullness in a bread. With less gluten, a wheat bread bakes more densely than a white bread. A fluffy loaf requires extra care. But with effort, you'll find yourself biting into a fluffy loaf of whole-grain bread.

Things You'll Need

2 large mixing bowls
1 small mixing bowl
1 wooden spoon
1 baking pan
1 conventional oven
4 1/2 tsp. active dry yeast
2 1/4 cups warm water

1 tbsp. room-temperature water
5 3/4 cups whole wheat flour
1/2 cups gluten flour
2 1/2 tbsp. vegetable oil
1/3 cup honey
1 tbsp. salt
1 egg

Create the Starter

In a large mixing bowl, combine 4 1/2 teaspoons of yeast with 3/4 cup warm water. Add 1 cup whole wheat flour. Mix thoroughly with a wooden spoon.
Cover with a paper or cloth towel. Let stand for at least 45 minutes. Although your starter is now ready for use, you can let it sit overnight.
Add 1 1/2 cups warm water and 2 cups whole-wheat flour to your starter, mixing well.

Create the Dough

Mix 1/2 cup wheat gluten, 2 1/2 tablespoons of vegetable oil, 1/3 cup of honey, 1 tablespoon of salt and 1 tablespoon of whole-wheat flour in a small mixing bowl. Combine thoroughly with your starter.
Add 1/2 cup wheat flour, mixing thoroughly. Repeat until the remaining flour has been added.
Remove you dough from the mixing bowl. Knead your dough for 20 to 30 minutes, adding 1 tablespoon of wheat flour, as needed. Or, if using a dough hook, mix for 10 minutes.
Transfer your dough to a greased large mixing bowl. Cover and let stand 1 to 1 1/2 hours, allowing the dough to double in size.
Transfer you dough to a greased baking pan. Shape into two equal-sized loaves. Cover and let stand for 1/2 to 1 hour.

Bake your bread

Preheat your oven to 350 degrees Fahrenheit. Combine 1 egg with 1 tablespoon of room-temperature water. Brush the mixture over the top of your loaves.
Bake your loaves together for 40 minutes.
Test for doneness by tapping with a wooden spoon. A hollow-sounding bread is done. If needed, bake for 3 to 5 more minutes at a time. Allow to stand at least one hour before slicing.

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