Before I get into the whole wheat cheesecake factory bread recipe, I wanted to announce that I recently started a small business with a friend where we are selling modern and trendy baby bibs. Here’s our first set

I have finally finished my daughter’s Halloween costume but am planning to go this weekend to pick up one last piece for it. I will post a picture in my next post. I am so excited about it. I have started on a new project which is the flower girl dress that my daughter will wear for my brother-in-law and soon to be sister-in-law’s wedding. I am actually pretty close to being done with that project too. Just have to add the sleeves and do the hem and it’ll be finished. I love sewing so much. It’s such a great stress reliever for me.

On another note, our computer decided to freak out last night and the screen is now doing some odd things. Luckily I already had some pictures on my computer that I had put together for this whole wheat cheesecake factory bread recipe, otherwise I might have had to wait a while until we got it fixed before being able to post again. Hopefully we can fix it soon!

We love this bread recipe. It’s not too complicated of a recipe and I love that I was able to find a way to make it entirely out of whole wheat flour and it still tastes just like the cheesecake factory bread. The key here is a wet/fairly sticky dough. When the dough is pretty wet it is able to rise better.

Whole Wheat Cheesecake Factory Bread Recipe

 

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Cook time

35 mins

Total time

35 mins

 

This makes 2 nine inch loaves

Author: greenleavesandjam.com

Ingredients

• 3½ cup slightly warm water
• 4 tbsp vegan butter, at room temperature
• 2 tbsp caramel color*
• ½ cup agave, or some other sticky sweetener
• 2 tbsp active dry yeast
• 2 tbsp cocoa
• 3 tbsp vital wheat gluten
• 2 tsp salt
• 3½ cup whole wheat flour
• 3½- 4 cups more wheat flour (I do 3½ cups)
• chopped oats for sprinkling on top

Directions

1. In a standing mixer, mix together water, butter, caramel color, agave, yeast, cocoa, wheat gluten and salt. Add in 3½ cup wheat flour and mix until well combined. Let that sit for 10 minutes.
2. Add in the second amount of 3½ cups wheat flour one cup at a time, mixing it in well.
3. Let this sit in covered bowl for about 20-30 minutes or until it has doubled in size.
4. Spray your counter or table with cooking spray and spray your rolling pin as well.
5. Remove half of your dough and place on top of the oiled spot. Roll out your dough into a long rectangle and then roll the long part of the rectangle over itself until you have a roll of dough.
6. Place this in your 9 inch bread pan and repeat this step with the second half of your dough.
7. Allow it to rise for about 20 minutes or until it has doubled in size.
8. Sprinkle your chopped oats and then bake it in your oven heated to 350 degrees for 35-40 minutes.

*For Caramel Color. You can buy this, or you can home-make it like I do. To do that you will need:

3 tbsp sugar, 1 tbsp water, 1 pinch of cream of tarter, ¼ cup boiling water.

Heat the sugar and 1 tbsp water over medium heat until the sugar dissolves. Turn up the heat and let it boil for 2 minutes, covered. Whisk in the cream of tarter and boil until the mixture becomes very dark in color(2-3 minutes), whisking the entire time. Add in your ¼ cup boiling water (I heat mine in the microwave to get it boiling) and stir. You will want to wear a glove because the mixture will splatter when you add in the water.

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Hope you enjoy this whole wheat cheesecake factory bread! It’s the perfect side to any dish or even just the perfect mid-afternoon snack.

Kristin