I just realized that some of the whole wheat flour I put in the freezer last summer, is bread flour. Does anyone have a good whole wheat bread recipe to share? I have only make it once before, and it tasted to dry. I was too lazy to read through all the threads - sorry if it's posted already.
Kristina, I have a really good and really easy one at my website with step-by-step pictures if that will help. It is awesome for sandwich bread, but you can make rolls with it, as well as cinnamon buns. You can find it at: http://www.oklahomapastrycloth.com/blog/?p=608
Thank you so much. I'm going to bookmark that and give it a whirl some time soon. Where do I buy the enhancer? In the same section of the store I buy yeast?
I add extra milk to whatever I'm making and I find that when I use my electric bread maker the whole wheat bread flour still turns out too tough so I only use it for pie crusts, biscuits, pancakes, waffles, homemade bread by hand, even homemade egg noodles works. I like to tell people if you know how to cook other things then you know you have to work with it until it feels right. So I usually use the liquid/flour ratio as a guideline rather than a rule, especially during the different seasons. Just have to go with it until it feels right. Once I quit using the ratios as a rule I have had success every time making bread. Good luck!
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The most current edition of Cooks Illustrated has a super whole wheat bread recipe that is lovely. It takes a little bit of planning ahead as you have to let things sit for 8-24 hours, but it's worth it as the bread is delicious as holds itself well.
Kristina, I buy my King Arthur flour in 50 # bags (cheaper) rebag and freeze it. I only buy unbleached white and high glutton (bread) and use these for all my baking.
whole wheat bread flour?
Posted - Feb 17 2011 : 08:58:54 AM
