Whole Wheat bread
I have made this recipe about 8 times and so am pretty familiar with it. But I have 3 major questions:
I have tried the following recipe 4 times and am still not able to get the proper amount of time of kneading in order to build up the gluten. After 5 mins. the dough gets very sticky even though I lightly powder my hands with flour and sometimes give it a rest.
It calls for kneading 10-15 minutes but the dough breaks down rather than comes together with gluten build up.
The recipe is as follows however I have doubled it for my own use>
Whole Wheat Bread..P. Reinhart, BBA, p.270
I have not posted much in the last month or so since I have been working on different variations of Hamelman's Whole-wheat bread, p 122 in his book Bread. The recipe is fine and I am sure most people enjoy it just as it is. I have baked it about 6 times. However, for various reasons I have being trying to in some way supplement the recipe so that the crumb is smoother and creamier. To do this I have done the following:
1-Added 1 teaspoon of gluten for each cup of flour
2-Substituted milk where water was asked for. KA advised doing so.
does anyone have a good recipe for making 100% Whole wheat bread that they can share? most recipes i find only contain about 50% whole wheat flour. thanks,