The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Bread Texture

Dasme2004's picture
Dasme2004

Whole Wheat Bread Texture

I have a Zojirushi mini breadmaker which makes 1 lb loaves. I have had great succes with various white bread (bread flour) recipes. I am in need of a whole wheat bread recipe that produces a loaf that is soft and light with "holes" like some loaves made with breadflour. I have produced loaves that are soft but still dense.  Ingredients have included honey and vital wheat gluten, potato flakes, milk, and eggs --in different recipes.  Will I be able to achieve that kind of result with this machine?  I understand that the use of whole wheat flour makes the bread dense.  Since this machine does not have a whole wheat cycle and you cannot pause or make any adjustment to the cycles, would I need to just mix the dough in the machine, take it out and let it rise, and then bake it in the oven? I think that increasing the rising time might help.  However, before I try this, I'd like to hear from the experience of others. Does anyone have a recipe/method that produces the result that I am looking for?  I'd appreciate any advice you could provide.

AW's picture
AW

for my recipe for Whole Wheat Sandwich bread. It's good. Promise. I don't know if it will work in your bread machine but if you do try it, let me know how it turns out.

 

zpak's picture
zpak

This is a good loaf..

100% Whole Wheat Bread
For 1 1/2 lb. bread machine 
1 1/4 cups water 
2 tablespoons olive or vegetable oil 
1/4 cup honey or maple syrup 
3 cups 100% White Whole Wheat 
1 tablespoon vital wheat gluten 
1 1/2 teaspoons salt 
1 1/2 teaspoons instant yeast 

Put all of the ingredients into the bread pan in the order listed.
Program for basic white bread, and press Start.


ananda's picture
ananda

Hi

I think you should contact this TFL member.

See: http://www.thefreshloaf.com/node/17843/i-think-improved-more-open-crumb

It's right next to your post at the moment!

Best wishes

Andy

melbournebread's picture
melbournebread

I found what improved my bread texture the most was using a preferment.  You can read about the technique in a few threads on this forum, including the "improving bread machine bread" thread.  The principal is simple, you mix a bit of (wheat) flour, water and yeast the day before, cover and leave on the bench or fridge overnight.  You break it up and add it to the dough in the machine the next day (subtracting the same amount of flour/water/yeast from the recipe) and the mature preferment improves the texture, flavour and keeping qualities of your bread.