The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hi, all!

Letitrise's picture

Hi, all!

This site looks great. I am looking forward to this site and learning more about bread baking.

I am relatively new at baking bread.
I am tired of store-bought bread. I made a few loaves of whole wheat rosemary bread this past week
and I really got into it. I loved working with yeast and kneading the dough by hand. Who needs a bread machinc?
My bread is very tasty, but a bit to dense for me. 
Already I have a question: Any idea on how I can make my whole wheat rosemary bread lighter in texture?
Thank everyone!

David Esq.'s picture
David Esq.

Why not tell us what your recipe entail.  Maybe someone can better respond that way. 

Joyofgluten's picture

You'll find an abundance of info here. One bit of advice is to get yourself a digital scale, then you will be able to take better advantage of the recipes and tips found here.

cheers and happy baking

Letitrise's picture

I used two packets of yeast that I dissolved in warm water and milk, about 5 cups of whole wheat flour, about 1/4 cup of honey, some shortening (about 3 tbs,)  and a pinch of salt. I crushed the rosemary and folded it in.
It tasted goo, but it was very dense. What can I do to make it less dense?