20% Whole Wheat Gluten Enhanced Sandwich Bread

This is a full flavoured whole wheat bread. It is enhanced with 100% vital gluten to give it a nice sandwich bread crumb.

Course Breads
Cuisine any
Prep Time 15 minutes
Cook Time 40 minutes
Fermentation, folding and shaping time 4 hours 40 minutes
Total Time 55 minutes
Servings 4 loaves
Author John Winslow


  • 1317 gr White All Purpose Flour 79%
  • 317 gr Whole Wheat Flour 19%
  • 33 gr 100% Vital wheat gluten flour 2%
  • 1000 gr 90ºF water 60% divided
  • 33 gr active dry yeast 2%
  • 33 gr Kosher salt 2%
  • 33 gr sugar 2%
  • 66 gr shortening or vegetable oil 4%


  1. Weigh out flours in large bowl.

  2. Weigh out water

  3. Remove 30 gr of water, place in cup and dissolve salt

  4. Dissolve yeast in remaining water

  5. Weigh Sugar and shortening and combine by hand in flours

  6. Pour in all water except salt water. Mix with spoon and by hand until all flour is incorporated

  7. Allow 15-20 minute autolyse. See Recipe Notes if you are unfamiliar with autolyse baking.

  8. Pour salt water over dough. Press in with fingers and fold to incorporate all water into dough. Cover and let ferment at room temperature 22-25ºC for 30 minutes

  9. For 2 hours, every 30 minutes, place dough on lightly floured surface, punch down and fold. Return to bowl and cover

  10. After last fold, form into giant ball and let rest for 30 minutes, covered on bread board. Spray or otherwise grease bread tins.

  11. Weigh dough, divide by four and shape loaves. Place in tins.

  12. cover in a warm location and let proof for 1 hour or until approximately doubled in size.

  13. Set oven to 375ºF.

  14. Lightly dust loaves with flour and score (optional)

  15. Bake at 375ºF for 20 minutes

  16. Turn oven down to 350º and bake until golden brown and internal temperature has reached at least 200-205ºF. If the centre temperature reaches 200º before the loaves are the colour you are looking for, turn the oven back up to 375º. When the oven reaches temperature the bread should be the colour you desire.

  17. Remove from oven to cooling rack for a minimum 2 hour cool.

Recipe Notes

Definition of autolyse is here

Folding Dough can be found in notes of recipe here