How to Make Whole Wheat Bread
Learn how to bake all natural whole wheat bread from scratch. Tips from a long time baker. www.delectableplanet.com
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Learn how to bake all natural whole wheat bread from scratch. Tips from a long time baker. www.delectableplanet.com
@lilalexba Congratulations!
DelectablePlanet
November 4, 2011 at 10:12 pm
DelectablePlanet: Hi Lester, Success at last!! I cut the recipe ingredients by half but still made two loaves.They were 1/2 lb loaves and so moist and lovely. A little hard work went a long way, Thank You.
lilalexba
November 4, 2011 at 10:29 pm
So I tried this recipe today after listening to it on Tuesday and attempting another recipe, and I must say that this is an excellent recipe for making bread. The I made came out wonderful, a little undercooked, but that is because I saw how good it look after checking two times and could not wait any longer. I only made one pan so I cut everything in half and it taste great
I am probably going to try another loaf tomorrow but throw some sesame seeds in there to try and change it op a little.
icereignblack
November 4, 2011 at 11:13 pm
Ok Lester Thank You, I threw out the mixture as I didn’t achieve “sponge method rise”. Probably because the water was too cold to activate the yeast.
I will try it again this time with warm water “to the touch” until I can get a digital thermometer. I mean to make this bread and do it right! :0)
lilalexba
November 4, 2011 at 11:27 pm
@lilalexba A cheap poultry thermometer is not accurate down at that temperature. I use a digital thermometer that costs about $13 but most of the time I just feel it with my fingers. If the water is warmer than my body but not scalding, I figure it is in range.
DelectablePlanet
November 4, 2011 at 11:54 pm
DelectablePlanet: Hi Lester, I notice that my thermometer didn’t register 115 degrees F until I used water from the fridge. But you mentioned 4 cups warm water.
I sould mention though I was using a poultry themometer instead of a regular one,..(shouldn’t make a difference right)?
lilalexba
November 5, 2011 at 12:18 am
@sima438 fahrenheit. You can also go as high as 400F but watch it a bit more
DelectablePlanet
November 5, 2011 at 12:57 am
@lilalexba Cutting the recipe in half is no problem. It is all the same principles.
DelectablePlanet
November 5, 2011 at 1:43 am
Hi DelectablePlanet,
I wanted to attempt your recipe this weekend, if I cut your recipe in half will that affect the integrity of the bread?? Instead of having (2) 1lb loaves like you have I would end up with (1) 1lb loaf,..Please advise
lilalexba
November 5, 2011 at 2:20 am
This is a much better demonstration on how to make bread than the first three links that Google gave when I did a search. I wish this one came up before I used the example that came up. I will see how that comes up but I will still give this one a try in the near future as well.
icereignblack
November 5, 2011 at 2:39 am
how many cups of flour did you add to the sponge mixture?
OLStorytellers
November 5, 2011 at 3:02 am
this is one great and healthy recipe!!..got all the ingredients at home..will surely be trying it.
piscean214
November 5, 2011 at 3:36 am
I followed it to the letter. It was my first attempt and it turned out so well! Thank you 🙂
sanjana4292
November 5, 2011 at 4:03 am
At last the bread came out well 🙂 the flour rose. I got to know why the flour didn’t rise the last time I tried it. That’s because I killed the yeast by mixing it with hot water 🙁
Freelifewonder
November 5, 2011 at 4:59 am
oh that looks so good real proper REAL bread!! I’m going to try 🙂
inthesunshinegirl
November 5, 2011 at 5:21 am
I think I’m as baked as this dude’s bread right now…
Fearmydead
November 5, 2011 at 5:40 am
its 350 feranite or 350 degree celcius
sima438
November 5, 2011 at 6:32 am
@sima438 Sorry but no. It will not be pretty,,,
DelectablePlanet
November 5, 2011 at 7:30 am
can i bake this in microwave, bcoz it has 210 C max temperature
sima438
November 5, 2011 at 7:32 am
The dough didn’t rise 🙁 I am going to try again
Freelifewonder
November 5, 2011 at 7:48 am
@goolden1 I think you may just be seeing more bran. Commercial milling grinds the bran into finer pieces. But the larger pieces makes a more rustic bread.
DelectablePlanet
November 5, 2011 at 8:13 am
@DelectablePlanet thank you for the reply.
not only that but the fiber levels are much higher than the commercial w.wheat, that is what I noticed!.
goolden1
November 5, 2011 at 8:40 am
@goolden1 Commercial wheat flour is usually a blend of many different sources of wheat while the wheat you buy in whole grain form is usually from a specific farm. Protein content varies from farm to farm, year to year and field to field. So it is difficult to predict an outcome. By blending, there is greater consistency but the average will never be the best. If you find a source that is good, try to stay with it.
DelectablePlanet
November 5, 2011 at 9:18 am
@oduvanchikk Sorry for the confusion. Sometimes I bake at 400 to get a harder crust. In those times I reduce the baking time by 10 minutes but it may depend on the heat retention in your oven. 350 works great and produces a loaf a bit lighter and less crusty.
DelectablePlanet
November 5, 2011 at 9:40 am
preheat the oven to 350degrees. do you bake it at the same temperature? in one of the replies you mentioned baking at 400degrees. thanks.
oduvanchikk
November 5, 2011 at 9:40 am