Wheat Flake Bread

Pro tips

• Proof the dough in a warm, draft-free spot (75–80°F) for best rise and flavor development.
• Use a kitchen scale to measure flour and wheat flakes for consistency; volume measurements can vary by packing.
• Do not skip the vital wheat gluten—it compensates for the lower protein content of whole wheat flour and ensures good structure.
• Let the baked loaf cool completely (at least 1 hour) on a wire rack before slicing to avoid a gummy interior.

Substitutions

• Wheat flakes → rolled oats (will be slightly sweeter and softer)
• Brown sugar → honey or maple syrup at 1 tablespoon (reduce water by 2 tablespoons)
• Whole wheat flour → spelt flour (use same amount; spelt absorbs less water)

Storage & make-ahead

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze wrapped tightly for up to 3 months. Thaw at room temperature or toast directly from frozen.

Equipment

bread machine (optional) · stand mixer with dough hook (optional) · instant-read thermometer

Can I make this bread in a bread machine?

Yes. Add ingredients in the order listed (liquids first, then dry ingredients, yeast last) and select a whole wheat or standard bread cycle.

What do wheat flakes do in bread dough?

Rolled wheat flakes add nutty flavor, fiber, and a tender crumb while absorbing moisture. They soften slightly during mixing and baking.

Why use vital wheat gluten in this recipe?

Vital wheat gluten strengthens the dough structure, improves rise, and helps the bread hold its shape—especially important when using whole grains that weaken gluten development.

How do I know when the bread is fully baked?

The loaf should sound hollow when tapped on the bottom and have an internal temperature of 190–200°F (88–93°C).

Can I substitute all-purpose flour for bread flour?

Yes, but use slightly less all-purpose flour (reduce by 1–2 tablespoons) since it absorbs less water and may result in a denser crumb.