catsnmore on the farm

Bread

07:41 AM, Sunday, February 24, 2008 .. 1 comments .. Link

Yesterday I made bread for the week. I had tried a new recipe last week for white bread. Then I used it for 1/2 white and 1/2 wheat. It was great. I thought wow, now maybe Patrick will like homemade wheat bread. Before when I made it, it was heavy, thick and tasted like cardboard. So yesterday, I was going to try to make almost 100 percent wheat. I did however, instead of 6 cups of wheat flour, I used 5 cups of wheat flour and 1 cup of high gluten flour. I had read somewhere about doing that. I can't remember where. Anyway, it was tough kneeding, I thought well, it's just the wheat. It couldn't have been. Let's just say that the pigs had a treat last night with their feed. So what did I do wrong? Was it because I was following a white bread recipe? Please help. I do not want to go back to buying bread. Thank you in advance. Blessings to you, Elizabeth
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WW Bread

11:45 AM, Sunday, February 24, 2008 .. Posted by wstoller
I've posted a comment on my blog a couple weeks ago about homemade wW Bread.

First -Prairie Gold is your best bet for a lighter WW Bread - it is by far the best (and chemical free)
Second - Less Flour is better! If you use a Kitchen aid - you just want the dough to start clearing the sides of the bowl and then quit adding flour - it will be sticky -this goes against what you learn when you make white bread - but its VERY important when you make whole wheat.
Also - knead for a full 10 minutes or more! This is very important as the friction helps activate the gluten and lighten the loaf. If you want to add a little all natural white flour into your mix - it will help some with lightening the loaf - but less flour - too much flour is what makes it so heavy!!!! I have a good WW bread recipe I use on my lists of recipes, I believe. you can use any recipe - just watch the flour (did I mention that already ? :0) hope this helps!!! ours is our staple! :0) I bake a whole bunch of loaves and then freeze.

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