This is one of my hobbies that comes and goes. It is certainly an art to make 100% whole wheat bread from scratch...but a rewarding one at that.So, from someone still learning the trade, here are a few tips I've learned along the way:
1) Do a sponge rise first! This usually only consists of 2cups of flour, the liquid, yeast and maybe honey if your recipe calls for! It won't look anything like dough. It will be somewhat soupy and very sticky. Just cover your mixing bowl with plastic wrap and let rise until doubled...then continue with the recipe your using
2) Use vital wheat gluten. I buy Bob's Red Mill and add about 2-3tbs for a two-loaf batch. Using a quality flour makes a difference too. Bob's makes a great whole wheat bread flour!
3) For Rising. Pour steaming water into a glass bowl and put on the bottom rack of your cool oven. Place the dough, covered with plastic wrap, on the rack above and close oven door while rising. This keeps a moist, warm, draft free place for the bread to rise!
4)Be Patient! It really is a learning process and the more you try it, the better it will turn out!
5) If it doesn't quite turn out, just serve it warm or toasted and with a little bit of honey or jam and no-one will even notice!
1 comment:
Thanks for the tips. I will let you know how my bread turns out!
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