The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Saipan

Auntie_Ai's picture

Hello from Saipan

Hello to everyone.  I just realized I've been remiss in my manners!  I've registered and lurked and lurked but forgot to introduce myself!  

I'm a home baker living in Saipan, Northern Marianas Islands.  We're located in the Pacific Ocean, very close to Guam.  It's about 80-90F with 60-65% humidity here year round.  So I find myself leaving my bread to rise in our bedroom where it's air-conditioned and the room temp is 70-75 with humidity at about 35-40%. I bake as a hobby and stress relifed; and used to bake cakes and cookies.  But after I noticed my husband's waistline expanding rapidly, I've switched to something healthier - bread! 

We have a local Japanese bakery that makes those super-soft, yummy breads that my husband likes.  My goal to be able to make whole wheat or mixed-grain bread that is a close approximation to the ones he likes.  I've learned so much from the one month (or so) I've been lurking around.  There is so much to learn and happily there are so many friendly teachers.

Thanks to Katie for posting her Sandwich loaf.  I've got my basic bread now.

Thanks to ehanner for posting his eye-opening techniques.   I've printed the entire forum stream, highlighted important parts and have been reading it over and over like a good student preparing for an exam! =)  

And a BIG THANKS to Floydm for starting this wonderful community.


Jeffrey's picture

Oh if you want to learn about bread, your in the right place.  Before long your husband won't need to go to a Japanese Bakery any more.





tattooedtonka's picture

Welcome Irene, do you happen to know of any recipes for those breads over there that your hubby likes.

Just curious, and welcome again.


Auntie_Ai's picture


 I found this recipe in the Internet and baked it 2 weeks ago. My husband said "this bread is good!".  I immediately gave away the leftovers as I know he is likely eat multiple slices... you will understand why i gave it away when you see the last ingredient!  LOL!   No wonder the bread tastes so good! 

Hokkaido Milky Loaf 

540 gms bread flour

  60 gms cake flour

  10 gms active dry yeast

  30 gms milk powder

  80 gms sugar

    9 gms salt

    1        egg

250 gms water

150 gms whipping cream


I wanted to make a bread that a combination of oatmeal and whole wheat and this is what I use...

1-1 /4  C   water

   2      T   butter

   1/4   C   honey

   1      tsp salt

   1      C   rolled oats

   2      C   white whole wheat

   1      C   bread flour

   1/4   C   powdered milk

2 1/2   tsp active dry yeast

overall, Im happy with this bread.  My husband eats this bread.  What I really want  to do is to make it with 100% whole wheat. But everytime I do that, the bread doesn't seem to rise as high and the loaf is heavy.  I'm not sure if what I want to do is realistic or should I be happy with what I have..

I also noticed is whenever I take a formula that started with 100% white flour and then added whole wheat (even just 50%), the taste of the bread changes.  I find the bread becomes very bland.  I was quite surprised!  Is this really the way it is?


browndog's picture

seems to be the care and feeding of whole wheat. You may get as many opinions as you have fingers and toes, here's mine: You certainly can make great bread without white flour. The secret is in the preferment. You should find it improves taste, texture and rise. My favorite recipe at present uses a sponge, but there are other ways to jumpstart your whole wheat doughs.

100% Whole Wheat Bread adapted from Hensperger's Bread Bible



  • 3 c warm water
  • 1 c dried buttermilk (optional, recommended)
  • 1 tbsp active dry yeast
  • 1/2-3/4 c honey
  • 3 c fine or medium grind whole wheat flour (I use coarse grind successfully)   Combine sponge ingredients, beat til smooth and let rise in a warm place til   foamy and doubled, about an hour.
  • 1/2 c vegetable oil
  • 1 tbsp + 3/4 tsp salt
  • 5-5 1/2 c whole wheat flour Add oil, salt and 2 cups flour to sponge, stir hard. Add enough flour to make a soft dough, knead til smooth and springy, about 5 minutes (I knead 15 minutes or so.)Place in an oiled container, cover with plastic, let rise til puffy and double, about 1 1/2 -2 hours. Turn out, divide into 3 portions, shape into round balls. Place on greased or parchment-lined baking sheet which has been sprinkled with cornmeal, at least 4" apart. Cover loosely with plastic, let rise til nearly doubled, about 45 minutes. Bake in center of a 375 degree oven, 40-45 minutes til well-browned. Here's a link to some pictures of the finished product. Your milky bread looks decadent and grand- all that cream!


bluezebra's picture

LOL Good luck on that waistline thing! ;) This site I am certain challenges the thinnest of waistlines with all the fantastic bakers here!!!

tattooedtonka's picture

Oh I  am so all over that recipe, I can see why your hubby likes it.  Whipping cream, awesome.....

Okie Dokie, back to topic at hand.  as browndog stated with the opinions, heres my fingers and toes input.

On your "healthy recipe" version you have listed 2 cups whole wheat, and 1 cup bread flour.  I do not know how strong of a bread flour you are using.  But while reading a recipe from Peter Reinhart I read that when he uses whole wheat in one of his recipes he uses a super high protein white flour (about 14.5% gluton) which gives added structure not provided by the other grains.  I do not know if this would help you out or not, but it may be worth looking into.



kjknits's picture

Welcome, Irene! =)

Katie in SC 

Auntie_Ai's picture

Thanks for the recipe & tips.  

I'm currently using Gold Medal Harvest King bread flour & King Arthur White Whole Wheat & King Arthur Stone ground Whole Wheat.   But my supply is running low.

I'm waiting for my order of King Arthur flour to come in.  We're quite far from the US Mainland so it takes 2-3 weeks for containers to come in.  Once they come in, I'll try browndog's recipe.