January 28, 2013 - 6:28am
Sara Lee Honey Whole Grain recipe??
I just made Peter Reinhart's Whole Wheat Sandwich bread last evening and it tasts good but it is a heavy type bread in my opinion but I hmay have done something wrong with making or baking.
I was hoping it would be soft and airy like the Sara Lee honey whole wheat we typically buy at the store.
Is there another recipe like his that will proocude bread like I am thinking. I prefer lighter crumb style breads not very heavy.
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I don't really know how to source many of these in their formula:
Whole Wheat Flour
Water
Wheat Gluten
Cottonseed Fiber
Yeast
Brown Sugar
Honey
Contains 2% or Less of Each Of the Following: Salt
Wheat Bran
Vegetable Oil (Soybean And/Or Cottonseed Oils)
Dough Conditioners (May Contain one Or More Of The Following:
Mono- And Diglycerides
Sodium Stearoyl Lactylate
Calcium Peroxide
Ascorbic Acid Azodicarbonamide
Enzymes)
Calcium Propionate (Preservative)
distilled Vinegar
Guar Gum
Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate)
Natural Flavor [isn't that the code word for MSG?]
Corn Starch
High Fructose Corn Syrup
Sucralose
Soy Lecithin
Soy Flour
So we're not able to duplicate supermarket-style WW bread at home, but can make our own sandwich bread that at least tastes a lot better. Check out this recipe from txfarmer and this one too. She demonstrates that soft, lofty whole wheat bread is quite possible. Milk, some sort of oil, some sort of sweetener for the yeast, maybe some egg whites, and lots of intensive kneading can make a very nice sandwich loaf.
I concur with the links. My first thought was a Hokkaido milk bread and I have made it whole wheat-both sourdough and instant yeast. I have also taken a throw-together loaf and by using some different technique was able to make some fluffy whole wheat without all the additives. Use the search box for "fluffy whole wheat" or some such keyword.
In order to make a whole wheat bread soft, different ingredients are usually needed: milk (dry or liquid),fat (butter or oil),egg (esp yolk) or lecithin, and possibly 2 tbsp per loaf of rye flour to add a non-gluten forming starchiness. A technique I use is a water roux-it softens a loaf considerably! It is also important to make a well hydrated dough by using more water than a typical dough made with white flour and also giving the WW dough time to absorb all the extra water. A really fluffy loaf can be made when you use AP flour in addition to WW in a recipe.
There is a bit of a learning curve on WW bread. This has been discussed extensively in the whole Grain forum in the last 3-4 years. Lots of material to sift through. I have been involved in a lot of it so searching my posts may be helpful.