| T O P I C R E V I E W |
| FieldsofThyme |
Posted - May 29 2011 : 05:45:44 AM
I once read that in order to become an expert at bread baking, you need to make it 7 days in a row. Yesterday was day one. Do any of you have a whole wheat bread recipe to share? One that is good for sandwich bread? I found a good recipe that makes 3 loaves, but I only have 2 loaf pans.
I have a Kitchen Aid mixer also.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| 17 L A T E S T R E P L I E S (Newest First) |
| Nanniekim |
Posted - May 31 2011 : 8:00:54 PM
I find when using 100% whole wheat that my bread takes longer to rise than when I add white flour. Maybe you just need to give it more time to rise.
Kim |
| FieldsofThyme |
Posted - May 31 2011 : 04:19:11 AM
Thank you all for your help. It's been years since I've made bread for sandwiches. I made a tomato bread last summer, but it was another type of bread. Anyway, I really want to perfect my bread baking skills, and will be trying your tips, and recipes soon.
The weather turned up to the 90's and we don't use air conditioning. I also ran out of our whole wheat bread flour. As soon as the weather clears, and lowers (and I restock the supplies), I will be back with updates.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Candy C. |
Posted - May 30 2011 : 12:13:38 PM
Hey girls! I posted pictures and some tips I have picked up over the years for making 100% Whole Wheat bread on my blog! Check it out here:
http://lazyjbarcfarm.blogspot.com/2011/05/100-whole-wheat-bread.html
Candy C.
Farmgirl Sister #977
http://lazyjbarcfarm.blogspot.com/
www.calicocandy.etsy.com
http://stores.countrycents.com/StoreFront.bok?affiliate_no=6
Go confidently in the direction of your dreams. |
| FieldsofThyme |
Posted - May 30 2011 : 05:02:15 AM
quote:
Originally posted by Okie Farm Girl
Kristina, do you proof your yeast first? Is it good and bubbly before you put it in with everything else? Also, do you add a teaspoon of sugar to the water when you sprinkle the yeast in? That gives it something to feed on. I usually allow mine to proof for about 5 or 6 minutes.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19
Thanks for this tip. When I made tomato bread last summer, it turned out perfect, but this recipe didn't mention sugar. I will try it. Thanks for your help. I ran out of bread flour, so after I get more I'll give it a try.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Okie Farm Girl |
Posted - May 29 2011 : 7:31:31 PM
Kristina, do you proof your yeast first? Is it good and bubbly before you put it in with everything else? Also, do you add a teaspoon of sugar to the water when you sprinkle the yeast in? That gives it something to feed on. I usually allow mine to proof for about 5 or 6 minutes.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| Yesterdayfarm |
Posted - May 29 2011 : 4:56:23 PM
I think you can Kristina, it just says milk so I think you could use goats milk! :)
Come and see what is happening at Kentucky's Yesterday's Farm! http://yesterdaysfarm.weebly.com/ |
| FieldsofThyme |
Posted - May 29 2011 : 2:49:34 PM
Well, I'll be trying more recipes after I can get to the Mill for more flour. I used the last of it today, to make 2 loaves - doubling yesterday's recipe from the "Bread Bible."
It did not rise either, and I made sure my water was warm. We are eating 1/2 sized loaves tonight - ha ha ha! I guess it's true - make it for a week to get it right.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Candy C. |
Posted - May 29 2011 : 1:25:58 PM
Kristina,
A tip I learned for getting 100% Whole Wheat bread to rise nicely is to add an egg to the dough. I actually do that with any bread recipe that has mostly whole grains. You can use goat milk in any of your breads, that is all I ever use! LOL!! Another tip I got from the King Arthur Flour Whole Grain Baking cookbook is to substitute 1/4 cup of orange juice for some of the milk called for in the recipe, the orange juice helps to cut some of the bitterness that some people associate with 100% Whole Wheat bread. I also use my bread maker to do the mixing and the first rise but this should work fine with your Kitchen Aid mixer, just follow the directions that you normally would.
100% Whole Wheat Bread
1 cup milk
1/4 cup orange juice
1 egg
3 tablespoons butter
1 1/2 teaspoons salt
2 tablespoons honey (or sugar)
4 1/4 cups whole wheat flour
2 teaspoons Rapid Rise yeast
Candy C.
Farmgirl Sister #977
http://lazyjbarcfarm.blogspot.com/
www.calicocandy.etsy.com
http://stores.countrycents.com/StoreFront.bok?affiliate_no=6
Go confidently in the direction of your dreams. |
| FieldsofThyme |
Posted - May 29 2011 : 12:09:11 PM
quote:
Originally posted by Yesterdayfarm
Here is my Whole Wheat Bread recipe; I hope you like it! :)
Scald 3/4 c. milk until it gets bubbles around the rim. Add 1/3 c. butter, cut up to help it dissolve in hot milk. When the butter is dissolved, add 1/4 c. sugar, 1 T. salt, and 1/3 c. molasses. In a large mixing bowl, dissolve 2T. dry yeast in 1 1/2 c. luke warm water. Add milk mixture, then 5 c. whole wheat flour. When that is well mixed, add white flour enough to make a soft but kneadable dough. Knead on floured board until it feels done (300 times maybe). Wash and grease your bowl. Return dough to it and let it rise until doubled in bulk. Punch down the dough. Grease 2 regular-size bread pans. Divid the dough in half and shape each half into a loaf. Put the loaves into the bread pans and let rise again until doubled in bulk. Bake at 400* about 30 minutes. Remove from pan to cool.
Come and see what is happening at Kentucky's Yesterday's Farm! http://yesterdaysfarm.weebly.com/
Thanks. Printing your recipe also. Could I use goat milk for the milk?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Yesterdayfarm |
Posted - May 29 2011 : 10:19:44 AM
Here is my Whole Wheat Bread recipe; I hope you like it! :)
Scald 3/4 c. milk until it gets bubbles around the rim. Add 1/3 c. butter, cut up to help it dissolve in hot milk. When the butter is dissolved, add 1/4 c. sugar, 1 T. salt, and 1/3 c. molasses. In a large mixing bowl, dissolve 2T. dry yeast in 1 1/2 c. luke warm water. Add milk mixture, then 5 c. whole wheat flour. When that is well mixed, add white flour enough to make a soft but kneadable dough. Knead on floured board until it feels done (300 times maybe). Wash and grease your bowl. Return dough to it and let it rise until doubled in bulk. Punch down the dough. Grease 2 regular-size bread pans. Divid the dough in half and shape each half into a loaf. Put the loaves into the bread pans and let rise again until doubled in bulk. Bake at 400* about 30 minutes. Remove from pan to cool.
Come and see what is happening at Kentucky's Yesterday's Farm! http://yesterdaysfarm.weebly.com/ |
| Okie Farm Girl |
Posted - May 29 2011 : 10:13:41 AM
Kristina, another thing that you might look for at is the kind of yeast that you are using. I used to use the Fleischman's Rapid Rise, which is ok, but then I discovered the SAF yeast that comes in a pound package and it is incredible. That stuff rises like a mountain. You can order it from PleasantHillGrains.com at http://www.pleasanthillgrain.com/grains_baking_supplies.aspx and a pound is $3.49! Compare that to what you are paying at the store. The dough enhancer can also be ordered from there if you decide that you want to use it. The yeast can be stored in the freezer for up to 5 years if you choose to get several pounds to make it more feasible with shipping.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| FieldsofThyme |
Posted - May 29 2011 : 09:20:30 AM
quote:
Originally posted by Okie Farm Girl
Kristina, yes, you can do it without dough enhancer. I just like to add it. It will be fine. I do not use plastic wrap either. I use a warm, wet dish towel. One trick: If the dish towel gets stuck to the dough upon rising, take a spray bottle of water and spray the dish towel. It will lift right off of the dough.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19
Thanks. I was wondering about the sticking part. My dough did not rise enough to stick to the towel.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Okie Farm Girl |
Posted - May 29 2011 : 08:41:14 AM
Kristina, yes, you can do it without dough enhancer. I just like to add it. It will be fine. I do not use plastic wrap either. I use a warm, wet dish towel. One trick: If the dish towel gets stuck to the dough upon rising, take a spray bottle of water and spray the dish towel. It will lift right off of the dough.
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| FieldsofThyme |
Posted - May 29 2011 : 08:37:15 AM
I think I did get your recipe once, but forgot to bookmark it. Can I make it without bread enhancer?
Also, I do not buy saran or plastic wrap. Yesterday, I used a damp towel to cover the dough. What about using a large bowl turned upside down, over the dough? The pioneers never had plastic wrap, so do any of you have advice? Would any cover work?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| Okie Farm Girl |
Posted - May 29 2011 : 06:33:03 AM
Kristine, this one is my favorite for sandwich bread. And I have now graduated to using ALL whole wheat flour instead of part white wheat. Since we grind for our own flour, I sift the results 4 times to get plenty of air into it and to sift out alot of the germ which I then use for cream of wheat. It makes the bread extra light. And I found a new trick. I add 1 part barley flour to 3 parts whole wheat flour for even lighter bread. Plus I use dough enhancer which can be purchased in numerous places. For me, this is a 'no fail' recipe! It makes one loaf, but you can double it for two. Oh, and I use a Kitchenaid Mixer for this: http://www.oklahomapastrycloth.com/blog/?p=608
Mary Beth
www.OklahomaPastryCloth.com
www.Oklahomapastrycloth.com/blog
The Sovereign Lord is my strength - Habakkuk 3:19 |
| FieldsofThyme |
Posted - May 29 2011 : 06:33:01 AM
I do not have a bread machine. What is the difference with bread machine yeast and regular yeast?
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| peapicker |
Posted - May 29 2011 : 06:19:46 AM
This is my favorite, but I use the bread machine for the first part like the recipe calls for. I think you could do it with the kitchenaid also. It had never failed me except for the time my yeast was too old.
http://allrecipes.com/Recipe/Honey-Wheat-Sandwich-Rolls/Detail.aspx
Enjoy the little things, for one day you may look back and realize they were the big things.
Robert Brault |
