25+ Delectable Vital Wheat Gluten Bread Recipes to Delight

Are you ready to elevate your bread-making skills? If you’re looking to create loaves that are not only delicious but also boast a delightful texture, you’ve come to the right place!

Vital wheat gluten is a remarkable ingredient that can transform your baking game.

It’s a natural protein derived from wheat flour, and it works wonders in enhancing the structure, elasticity, and chewiness of bread.

Whether you’re a novice baker or an experienced bread enthusiast, incorporating vital wheat gluten into your recipes will yield a light, airy texture that is hard to resist.

In this article, we’ve gathered over 25 innovative and mouthwatering bread recipes featuring vital wheat gluten.

From savory herb loaves to sweet cinnamon-raisin bread, there’s something for everyone.

Get ready to explore a variety of flavors and techniques that will inspire you to experiment in the kitchen. Your homemade bread will never be the same again!

25+ Delectable Vital Wheat Gluten Bread Recipes to Delight

Baking with vital wheat gluten opens up a world of possibilities, allowing you to craft breads that are not only visually appealing but also packed with flavor and texture.

With over 25 recipes at your fingertips, you can create loaves for any occasion—whether it’s a warm, hearty bread for family dinners or a sweet treat for brunch with friends.

Don’t be afraid to experiment with different ingredients, flavors, and baking methods; each loaf is an opportunity to showcase your creativity.

We hope this collection inspires you to dive into the world of bread making with vital wheat gluten.

Your kitchen will soon become a haven of delightful aromas, and your taste buds will thank you for it.

Vital Wheat Gluten Whole Wheat Bread

This whole wheat bread recipe uses vital wheat gluten to enhance the texture and structure of the bread. It creates a loaf that’s light and airy, yet hearty with the deep flavor of whole grains. Perfect for sandwiches, toasting, or simply enjoying with a spread of butter, this bread strikes a balance between nutrition and taste. Vital wheat gluten is key to achieving a soft crumb while maintaining the integrity of the whole wheat.

Ingredients:

• 3 cups whole wheat flour
• 2 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water and honey. Add yeast and let sit for 5-10 minutes until frothy.
2. In a large bowl, mix the whole wheat flour, vital wheat gluten, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm area for 1 hour, or until doubled in size.
6. Punch the dough down, shape it into a loaf, and place it in a greased loaf pan.
7. Let the dough rise for another 30-40 minutes, preheat your oven to 375°F during this time.
8. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
9. Let cool completely on a wire rack before slicing.

This whole wheat bread is a perfect everyday loaf with improved texture thanks to the vital wheat gluten. The bread stays soft and fresh for days, and the extra rise from the gluten gives it a fluffy yet sturdy structure, ideal for various uses.

Vital Wheat Gluten Multigrain Bread

This multigrain bread is packed with fiber and texture from a variety of grains, yet thanks to the addition of vital wheat gluten, it has an incredible lightness. The combination of grains adds complexity and nutrition, making this loaf a powerhouse for sandwiches or a satisfying snack on its own. Vital wheat gluten ensures the dough maintains its elasticity, allowing for better rise and crumb structure.

Ingredients:

• 2 ½ cups whole wheat flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• ¼ cup flaxseeds
• 2 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp vegetable oil

Instructions:

1. Combine warm water, honey, and yeast in a bowl. Let it rest for 5-10 minutes until the yeast is active and frothy.
2. In a large mixing bowl, combine the whole wheat flour, oats, sunflower seeds, flaxseeds, vital wheat gluten, and salt.
3. Add the yeast mixture and vegetable oil to the dry ingredients, and stir until a dough forms.
4. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and allow it to rise for about 1 hour until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let the loaf rise for another 30-40 minutes. Preheat the oven to 375°F.
8. Bake the bread for 35-40 minutes or until the top is golden and the loaf sounds hollow when tapped.
9. Remove from the pan and cool on a wire rack before slicing.

This multigrain bread offers both substance and softness, a perfect combination for those who enjoy hearty, nutrient-dense loaves without the heaviness. Vital wheat gluten helps to create a light, airy texture that contrasts beautifully with the crunch of seeds and grains.

Vital Wheat Gluten High-Protein Bread

For those looking for a high-protein bread that’s soft and easy to slice, this recipe is an ideal choice. With added vital wheat gluten, the bread has a higher protein content and improved dough elasticity, which helps it rise beautifully. This bread is perfect for those wanting to boost their protein intake, whether for fitness reasons or to maintain balanced nutrition.

Ingredients:

• 3 cups bread flour
• 3 tbsp vital wheat gluten
• 1 tsp salt
• 1 ½ tsp active dry yeast
• 1 cup warm water (110°F)
• 2 tbsp sugar
• 2 tbsp olive oil
• 1 egg (optional, for added protein)

Instructions:

1. In a small bowl, dissolve the sugar in warm water, then add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine bread flour, vital wheat gluten, and salt.
3. Add the yeast mixture, olive oil, and the optional egg to the dry ingredients. Stir until the dough comes together.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
6. Punch the dough down, shape it into a loaf, and place it into a greased loaf pan.
7. Let the dough rise for another 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until golden and firm to the touch. Cool on a wire rack before slicing.

This high-protein bread is a great way to incorporate more protein into your meals, with the addition of vital wheat gluten boosting the bread’s protein content and giving it a soft, airy texture. Whether for post-workout sandwiches or breakfast toast, this loaf is a versatile, nutritious choice.

Vital Wheat Gluten Rye Bread

This rye bread recipe is enriched with vital wheat gluten to give it a more substantial rise and lighter texture than typical rye loaves. Rye flour can sometimes create dense, heavy bread, but adding vital wheat gluten allows the dough to maintain a soft crumb while preserving the rich, earthy flavor that rye is known for. This makes it perfect for hearty sandwiches or as a flavorful side to soups and stews.

Ingredients:

• 2 cups rye flour
• 1 cup bread flour
• 3 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 tbsp caraway seeds (optional)
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp molasses
• 2 tbsp olive oil

Instructions:

1. In a small bowl, dissolve the molasses in warm water, then add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine rye flour, bread flour, vital wheat gluten, salt, and caraway seeds.
3. Pour the yeast mixture and olive oil into the dry ingredients. Mix until the dough comes together.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch the dough down, shape it into a loaf, and place it in a greased loaf pan.
7. Let it rise for another 30-40 minutes, preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until the loaf is firm and sounds hollow when tapped.
9. Cool completely on a wire rack before slicing.

This rye bread achieves the ideal balance between robust flavor and a light, airy texture. Vital wheat gluten ensures that the bread rises well, creating a soft crumb perfect for pairing with strong flavors like smoked meats or cheese.

Vital Wheat Gluten Sourdough Bread

Sourdough lovers will appreciate this recipe, which uses vital wheat gluten to enhance the structure of the bread while keeping the chewy, tangy qualities intact. Sourdough can be tricky to master, but the addition of vital wheat gluten helps ensure a better rise, a fluffier interior, and a crusty exterior. This bread is perfect for anyone who wants to improve their sourdough-making skills or experiment with a more reliable result.

Ingredients:

• 3 cups bread flour
• 2 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 cup sourdough starter (active and bubbly)
• 1 ¼ cups warm water (110°F)
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the bread flour, vital wheat gluten, and salt.
2. Add the sourdough starter, warm water, and olive oil to the dry ingredients. Mix until the dough forms a sticky ball.
3. Turn the dough onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 3-4 hours or until doubled in size.
5. Punch down the dough, shape it into a round or oval loaf, and place it on a baking sheet or in a proofing basket.
6. Let the dough rise for another 1-2 hours while preheating the oven to 450°F.
7. If using a Dutch oven, place the loaf inside, cover with a lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is golden and the loaf sounds hollow when tapped.
8. Let the bread cool completely on a wire rack before slicing.

The result is a wonderfully tangy sourdough with a light, airy crumb thanks to the vital wheat gluten. This bread is excellent for sandwiches or toast and makes a fantastic addition to any meal with its signature sour flavor and crunchy crust.

Vital Wheat Gluten Oatmeal Bread

This oatmeal bread combines the heartiness of oats with the structural boost of vital wheat gluten. The result is a soft, mildly sweet loaf that is perfect for breakfast toast or as a side to your favorite savory dishes. Oats add a pleasant texture and mild flavor, while the vital wheat gluten helps the bread rise higher and maintain its softness for longer.

Ingredients:

• 2 cups bread flour
• 1 cup rolled oats
• 2 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm milk (or water, for a dairy-free option)
• 2 tbsp honey
• 2 tbsp butter (or coconut oil)

Instructions:

1. In a small bowl, warm the milk (or water) and dissolve the honey. Add yeast and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine bread flour, oats, vital wheat gluten, and salt.
3. Add the yeast mixture and melted butter (or oil) to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let the dough rise for another 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes until golden brown and the loaf sounds hollow when tapped.
9. Cool completely on a wire rack before slicing.

This oatmeal bread offers a delightful combination of soft texture and subtle sweetness, with the oats providing extra fiber and a rustic appearance. The vital wheat gluten allows the bread to stay light and fluffy, making it a versatile option for both sweet and savory pairings.

Vital Wheat Gluten Cheese Bread

This cheese bread recipe is a delightful option for cheese lovers, combining the richness of cheese with the benefits of vital wheat gluten. The addition of gluten ensures a soft and chewy texture, making it ideal for snacking, sandwiches, or as a side to your favorite soup or salad. With gooey melted cheese and a fluffy interior, this bread will quickly become a favorite at your table.

Ingredients:

• 3 cups bread flour
• 3 tbsp vital wheat gluten
• 1 tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 1 tbsp sugar
• 2 tbsp olive oil
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 tsp garlic powder (optional)
• 1 tsp dried herbs (e.g., oregano or basil, optional)

Instructions:

1. In a small bowl, dissolve the sugar in warm water and add the yeast. Let it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the bread flour, vital wheat gluten, salt, garlic powder, and dried herbs.
3. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Gently fold in the shredded cheese, ensuring it is evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 hour or until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Let it rise again for 30-40 minutes while preheating your oven to 375°F.
9. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Allow to cool completely on a wire rack before slicing.

This cheese bread is incredibly versatile, perfect for pairing with soups or serving as a standalone snack. The vital wheat gluten enhances its structure, ensuring a soft, cheesy delight that stays fresh longer, making it perfect for sandwiches or gourmet grilled cheese.

Vital Wheat Gluten Sweet Potato Bread

This sweet potato bread is a delightful blend of sweetness and nutrition, utilizing vital wheat gluten to create a soft, moist loaf. Sweet potatoes not only add natural sweetness and color but also enhance the nutritional profile of the bread. The result is a versatile loaf that’s perfect for breakfast, sandwiches, or even as a base for French toast.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 3 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil

Instructions:

1. In a small bowl, dissolve the honey (or maple syrup) in warm water, then add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, vital wheat gluten, and salt.
3. Add the mashed sweet potato, yeast mixture, and olive oil to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Allow it to rise again for 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until the loaf is golden and sounds hollow when tapped.
9. Cool completely on a wire rack before slicing.

This sweet potato bread offers a beautiful blend of flavors and is packed with nutrients. The vital wheat gluten helps create a soft texture, allowing the sweet potato flavor to shine through. Enjoy it toasted with butter, or use it to make delicious sandwiches.

Vital Wheat Gluten Honey Oat Bread

This honey oat bread is a delightful combination of sweetness and heartiness, with vital wheat gluten ensuring a soft, tender crumb. The addition of oats contributes to its texture and nutritional value, making it a great choice for breakfast or as a base for hearty sandwiches. The subtle sweetness from honey balances beautifully with the nuttiness of the oats.

Ingredients:

• 2 ½ cups whole wheat flour
• ½ cup rolled oats
• 3 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• ¼ cup honey
• 2 tbsp vegetable oil or melted butter

Instructions:

1. In a small bowl, mix warm water and honey. Add yeast and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, rolled oats, vital wheat gluten, and salt.
3. Add the yeast mixture and vegetable oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and allow it to rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let it rise for another 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until the bread is golden and sounds hollow when tapped.
9. Cool completely on a wire rack before slicing.

This honey oat bread is not only delicious but also nutritious, making it an excellent option for breakfast or lunch. The vital wheat gluten ensures that the bread retains its softness, while the oats add texture and health benefits, creating a well-rounded loaf that your family will love.

Vital Wheat Gluten Italian Herb Bread

This Italian herb bread is a flavorful loaf that incorporates vital wheat gluten to achieve a light and airy texture. Infused with aromatic herbs like basil, oregano, and thyme, this bread is perfect for serving alongside pasta dishes, soups, or simply for enjoying with olive oil and balsamic vinegar. The addition of gluten ensures a perfect rise, making this bread a delightful accompaniment to any meal.

Ingredients:

• 3 cups bread flour
• 3 tbsp vital wheat gluten
• 1 tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp olive oil
• 2 tsp mixed Italian herbs (e.g., basil, oregano, thyme)
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine bread flour, vital wheat gluten, salt, Italian herbs, and Parmesan cheese (if using).
3. Pour the yeast mixture and olive oil into the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let it rise again for 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until golden brown and sounding hollow when tapped.
9. Cool on a wire rack before slicing.

This Italian herb bread brings a delightful aroma to your kitchen as it bakes. The vital wheat gluten not only enhances the texture but also allows the flavors of the herbs to shine through, making it a perfect choice for your next family dinner or gathering.

Vital Wheat Gluten Multigrain Bread

This multigrain bread recipe features a variety of flours and grains, enhanced with vital wheat gluten to create a nutritious and hearty loaf. The blend of whole grains and seeds not only adds flavor and texture but also provides essential nutrients, making this bread an excellent choice for a healthy diet. Ideal for sandwiches or as a base for a breakfast spread, this bread is sure to please everyone at the table.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 3 tbsp vital wheat gluten
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp honey
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water and honey, then add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, bread flour, rolled oats, sunflower seeds, vital wheat gluten, and salt.
3. Add the yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Let it rise again for 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
9. Allow to cool completely on a wire rack before slicing.

This multigrain bread is packed with texture and flavor, making it a fulfilling choice for breakfast or lunch. The addition of vital wheat gluten helps to lighten the texture, ensuring that the bread is soft while still being hearty enough to stand up to your favorite toppings.

Vital Wheat Gluten Chocolate Chip Bread

Indulge in this sweet treat with a twist—chocolate chip bread that’s elevated by the use of vital wheat gluten. This recipe yields a delightful loaf that combines the sweetness of chocolate with the tender, fluffy texture achieved by gluten. Perfect for breakfast, dessert, or an afternoon snack, this bread will satisfy any sweet tooth while still providing some nutritional value.

Ingredients:

• 3 cups all-purpose flour
• 3 tbsp vital wheat gluten
• ½ cup sugar
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm milk (or water, at 110°F)
• 2 tbsp melted butter or vegetable oil
• 1 cup chocolate chips
• 1 tsp vanilla extract

Instructions:

1. In a small bowl, dissolve sugar in warm milk (or water) and add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine all-purpose flour, vital wheat gluten, and salt.
3. Add the yeast mixture, melted butter, and vanilla extract to the dry ingredients, mixing until a dough forms.
4. Gently fold in the chocolate chips, ensuring they are evenly distributed.
5. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
8. Let it rise again for 30-40 minutes while preheating the oven to 350°F.
9. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
10. Cool on a wire rack before slicing.

This chocolate chip bread is a deliciously sweet treat that pairs well with coffee or tea. The vital wheat gluten helps create a soft and airy texture, making it a delightful option for breakfast or dessert. Whether served plain or toasted with a bit of butter, it’s sure to be a hit with family and friends!

Vital Wheat Gluten Pumpkin Spice Bread

This pumpkin spice bread is a seasonal favorite, perfect for autumn gatherings or cozy breakfasts. Using vital wheat gluten, this recipe yields a moist and tender loaf packed with warm spices and the rich flavor of pumpkin. It’s a delightful treat that can be enjoyed on its own or toasted with a smear of butter, making it an excellent choice for a comforting snack or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 3 tbsp vital wheat gluten
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 ½ cups canned pumpkin puree
• ¾ cup sugar (or brown sugar)
• 2 large eggs
• ½ cup vegetable oil
• ¼ cup water or milk
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, vital wheat gluten, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a separate bowl, combine the pumpkin puree, sugar, eggs, vegetable oil, water (or milk), and vanilla extract. Mix until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This pumpkin spice bread is wonderfully moist and flavorful, thanks to the vital wheat gluten, which helps achieve the perfect texture. The spices add warmth and depth, making it an ideal companion for chilly days. Serve it fresh for breakfast or as a delightful dessert.

Vital Wheat Gluten Cinnamon Raisin Bread

This cinnamon raisin bread is a delightful twist on traditional bread, bringing together the warm flavors of cinnamon and the sweetness of raisins. The use of vital wheat gluten creates a soft, chewy texture that perfectly complements the sweet filling. Great for breakfast or as a snack, this bread will fill your home with a comforting aroma as it bakes.

Ingredients:

• 3 cups bread flour
• 3 tbsp vital wheat gluten
• ½ cup sugar
• 1 tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm milk (or water at 110°F)
• 2 tbsp butter, melted
• 1 cup raisins
• 2 tbsp cinnamon
• ¼ cup brown sugar (for filling)

Instructions:

1. In a small bowl, dissolve the sugar in warm milk and add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine bread flour, vital wheat gluten, and salt.
3. Add the yeast mixture and melted butter to the dry ingredients, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Incorporate the raisins during kneading.
5. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Punch down the dough and roll it out into a rectangle (about 12×18 inches).
7. Mix the cinnamon and brown sugar together and sprinkle the mixture evenly over the dough.
8. Roll the dough tightly into a log and place it seam-side down in a greased loaf pan.
9. Allow it to rise again for 30-40 minutes while preheating the oven to 350°F.
10. Bake for 30-35 minutes, or until golden brown and sounding hollow when tapped.
11. Cool on a wire rack before slicing.

This cinnamon raisin bread is not only delicious but also makes for a beautiful presentation with its swirls of cinnamon. The vital wheat gluten ensures a soft, airy texture that enhances the overall experience. Enjoy it warm with a pat of butter or toasted for breakfast!

Vital Wheat Gluten Nutty Whole Wheat Bread

This nutty whole wheat bread combines the rich flavors of nuts and seeds with the health benefits of whole wheat flour. Utilizing vital wheat gluten, this recipe yields a hearty loaf that’s perfect for sandwiches or as a base for nut butter. Its dense yet soft texture makes it a satisfying choice for health-conscious eaters, offering both flavor and nutrition.

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour
• 3 tbsp vital wheat gluten
• ½ cup mixed nuts (e.g., walnuts, almonds, chopped)
• ¼ cup sunflower seeds
• 1 ½ tsp salt
• 1 ½ tsp active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tbsp honey or maple syrup
• 2 tbsp olive oil

Instructions:

1. In a small bowl, combine warm water and honey (or maple syrup), then add the yeast. Let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, bread flour, vital wheat gluten, salt, mixed nuts, and sunflower seeds.
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm area for about 1 hour or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
7. Allow it to rise again for 30-40 minutes while preheating the oven to 375°F.
8. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
9. Cool on a wire rack before slicing.

This nutty whole wheat bread is hearty and wholesome, making it a great choice for those who appreciate the richness of nuts and seeds. The vital wheat gluten helps maintain a light texture, ensuring the bread is easy to slice and perfect for any occasion, from hearty sandwiches to simple toast with butter or jam.

Note: More recipes​ are coming soon!