Heart-Healthy
Whole Wheat Bread

The wetter dough is a feature — 390g water gives a higher-hydration loaf with a more open, tender crumb. Use floured hands and a bench scraper, shape gently, and let the loaf pan do the work.

Hard red vs hard white — Red is higher in antioxidants with a bolder, slightly nutty flavor. White is milder. Both have nearly identical protein and fiber.

On sifting — Measure 540g after milling, then sift if you want. Removing coarse bran gives a softer, taller loaf but cuts fiber. Middle path: sift, then add half the bran back. For maximum heart benefit, skip the sift.

Vital wheat gluten matters — Two tablespoons does real work to keep 100% whole wheat from turning dense. Don't skip it.

Storage — Wrap the cooled loaf in a clean towel for day one, then a bread bag or zip-top for days two and three. Slice and freeze the rest.