For several years I've attempted to find the perfect recipe for basic whole wheat bread. I want something soft and smooth but hearty enough to be sliced for sandwiches. I tried again yesterday, was pleased with the recipe at first, but the final loaf was a bit too dense and the crust not soft enough (although this was due to my oven - always too hot so I have to turn down the temperature for everything).
I love grinding the wheat and feeling the fresh flour with my fingertips. I also love kneading and shaping. Of course I love eating a hot thick slice. Where is my elusive perfect loaf??? Please send your best recipes so I can continue my quest with your added wisdom and tips.
6 comments:
Still trying to find one - let me know if you have any luck!
The only perfect whole wheat bread I've ever was the kind I had growing up that came from being kneaded in a Bosch mixer with dough hooks for twenty minutes. It's nearly impossible to properly develop the gluten in whole wheat dough by hand kneading.
I've got a great recipe, but it also requires a bosch or kitchen aid mixer:
3 c. warm water
1 Tbsp. salt (scant)
1/3 C. oil
1/3 c. honey (or sugar)
1 Tbsp. yeast
5-6 c. whole wheat before grinding
Prepare as other breads; yeast and honey in water, add oil and salt and then flour, a bit at a time. When it pulls away from the mixer and forms a ball knead for a few minutes. Immediately shape into loaves (2 large, one small) and rise one hour. Bake 30 minutes at 350. Good luck!
I have two pretty good ones. Do you use white or red wheat? And do you like using lethicin and dough enhancer? Or do you like simpler?
I posted a whole wheat bread recipe on my sister's and my recipe blog. It's also mixed with a Bosch. You can check it out at sillywitchrecipes.blogspot.com
Also, Neens Beans, which is linked to on the site has tips in the archives on making great bread.
We should have a bread baking powwow sometime. You bring the wheat grinder and we can kneed it in my Bosch.:-)
Oh and I've tagged you, so check out my blog for details.
I agree completely with everyone's comments about using a Bosch. The other trick is that the Bosch works best making a very large batch, my moms recipe makes 5 loaves. Using gluten is another trick to getting the right texture. Freshly ground wheat is essential to getting the right flavor and nutrition (wheat flour goes rancid very quickly so if you want to save some for pancakes, store it in your freezer) And of course practice! I have a great recipe of my moms I can email if you want.
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