Vital wheat gluten helps 100% whole grain breads to rise and have a lighter, fluffier texture.


  • 1 cup lukewarm water
  • 1 package dry yeast
  • 1 tsp. sea salt
  • 3 cups white whole wheat flour
  • 4 1/2 Tbsp. vital wheat gluten
  • 1/4 cup light tasting olive oil
  • 1 cup chopped onion
  • 2 tsp. paprika
  • 1/2 tsp. sea salt - optional


Pour warm water into the bowl of a heavy duty mixer (or if doing this by hand, a large bowl). Sprinkle yeast over water and stir until dissolved. Add 2 cups of the flour and mix until well blended. Add additional flour and the vital wheat gluten and 1 tsp. salt to make a stiff dough. Knead until smooth and elastic.

Place in a well oiled bowl and turn to coat all sides with oil. Let rise until doubled in size, about one hour. Punch the dough down and divide into half. Cover and let rest for 5 minutes.

Place into two greased 9 inch cake pans. Brush with oil and sprinkle with onion, pressing onion into the dough with fingertips. Let rise uncovered for 45 minutes. Preheat oven to 450 degrees. Sprinkle tops with paprika and 1/2 tsp. sea salt, optional. Bake for 20-25 minutes. Cool on wire racks.