Homemade Whole Wheat Bread? Why can't you use all whole wheat?!
I have been making bread for years and want to make a healthier version - whole wheat!. I have been searching recipes (allrecipes!.com) and all whole wheat bread recipes are still 1/2 to 3/4 white flour! Why can't you just use all whole wheat!? also, do you have to use lard or shortening or can I use butter!? If anyone has a good recipe to share, feel free (just not a bread maker recipe as I make mine by hand)!. Thank you all!Www@FoodAQ@Com
Answers:
This is the recipe I use!. It has more of the wheat flour than most recipes!.
The reason you have to blend the flour is because there is not enough gluten In the wheat flour for it to raise very high!.
Honey-Whole Wheat Bread
Prep Time: 35 min
Total Time: 3 hours 50 min
Makes: 2 loaves (16 slices each)
2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal? whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal? all-purpose flour
1!. In large bowl, dissolve yeast in 1/4 cup warm water!. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour!. Beat with electric mixer on low speed 1 minute, scraping bowl frequently!. Beat on medium speed 2 minutes, scraping bowl frequently!. Beat in remaining 1 1/2 cups whole wheat flour!.
2!. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl!.
3!. On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy!. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides!. Cover; let rise in warm place 30 to 45 minutes or until doubled in size!.
4!. Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray!. Gently push fist into dough to deflate; divide in half!. Shape dough into loaves; place in pans!. Cover; let rise in warm place 30 to 45 minutes or until doubled in size!.
5!. Heat oven to 375°F!. Uncover dough; bake 30 minutes!. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped!. Immediately remove from pans to cooling racks!. Cool completely, about 1 hour!.
High Altitude (3500-6500 ft): No change!.Www@FoodAQ@Com
The reason you have to blend the flour is because there is not enough gluten In the wheat flour for it to raise very high!.
Honey-Whole Wheat Bread
Prep Time: 35 min
Total Time: 3 hours 50 min
Makes: 2 loaves (16 slices each)
2 packages regular active dry yeast
1/4 cup warm water (105°F to 115°F)
1/2 cup honey
1/4 cup butter or margarine, softened
3 teaspoons salt
2 1/2 cups very warm water (120°F to 130°F)
4 1/2 cups Gold Medal? whole wheat flour
2 3/4 to 3 3/4 cups Gold Medal? all-purpose flour
1!. In large bowl, dissolve yeast in 1/4 cup warm water!. Add honey, butter, salt, 2 1/2 cups very warm water and 3 cups of the whole wheat flour!. Beat with electric mixer on low speed 1 minute, scraping bowl frequently!. Beat on medium speed 2 minutes, scraping bowl frequently!. Beat in remaining 1 1/2 cups whole wheat flour!.
2!. With spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until dough pulls cleanly away from side of bowl!.
3!. On lightly floured surface, knead in remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until dough is smooth and springy!. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides!. Cover; let rise in warm place 30 to 45 minutes or until doubled in size!.
4!. Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray!. Gently push fist into dough to deflate; divide in half!. Shape dough into loaves; place in pans!. Cover; let rise in warm place 30 to 45 minutes or until doubled in size!.
5!. Heat oven to 375°F!. Uncover dough; bake 30 minutes!. Reduce oven temperature to 350°F; bake 10 to 15 minutes longer or until loaves sound hollow when lightly tapped!. Immediately remove from pans to cooling racks!. Cool completely, about 1 hour!.
High Altitude (3500-6500 ft): No change!.Www@FoodAQ@Com
You CAN use all whole wheat, but the bread will be very dense and very chewy!. Let us know how it came out!.Www@FoodAQ@Com