The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Home Ground 100% White Whole Wheat

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JerseyBaker's picture
JerseyBaker

Home Ground 100% White Whole Wheat

I love this recipe. Super easy and quick. Great taste and nice crumb. This seems to be my everyday go to bread.

16oz. White Whole Wheat Flour

3/4 cup Fat Free Milk

3/4 cup filtered water

3 TBSP. Gluten

1TBSP instant yeast

1/2 tsp. fine sea salt

2 TBSP Honey

2 TBSP Oil

I mix this in my bread machine. Liquids and salt first. Flour mixed with Gluten next. Topped with yeast. Mix on short dough cycle. Put it in a greased 9x5 pan and let it rise. Bake 30 mins. at 375 degrees.

 

If I make it with Hard Red wheat I replace the honey with molasses.

dabrownman's picture
dabrownman

seems to work well for you.  What does the crumb look like?  With the milk honey and oil it has to be soft.

Happy baking

 

Mebake's picture
Mebake

Looks nice and high!

How about showing us how it looks like inside?

It isn't required to add vital gluten, especially if you have dough improvers like milk, or butter. Kneading well a soft whole wheat dough (by soft i mean slightly sticky from the water) will give you great result with no gluten added.

-khalid

JerseyBaker's picture
JerseyBaker

Sorry I did not want to cut it hot.

JerseyBaker's picture
JerseyBaker

 Sorry I obviously was having technical issues. Here's a shot of the crumb.

 

 

 

 

 

 

photo-10

Mebake's picture
Mebake

Really good crumb, smooth and uniform. well done!

I suggest that you try omitting Vital Gluten next time, as it gives bread an unwanted rubbery feel.

-khalid

 

JerseyBaker's picture
JerseyBaker

Thanks for the feedback. Ill give it a try and see what happens. I forgot to mention that I added sunflower and flax seeds to the dough.

- Pat

Janetcook's picture
Janetcook

Hi Pat,

I agree with Khalid.  I bake with 100% freshly ground whole grains and I used to think I needed gluten to get a soft crumb....After purchasing Peter Reinhart's Whole Grain Breads I now know differently.  No more VWG for me and I get marvelous soft sandwich loaves all the time.  Trick is in soaking the grains and proper kneading.

 WW needs to be kneaded longer to develop the gluten.  Not sure how that would work out with your bread machine - if you can control the kneading time or not.  If you can't you might like to try adding some S&F after the machine has kneaded as much as it will.

I learned about proper kneading and what a strong windowpane looks like from reading txfarmer's blogs which you can find here using the search box.  Her instructions are easy to follow and she includes great photos.

Have Fun,

Janet