December 12, 2009 - 1:14pm
Help needed for whole wheat bread.
I am looking for a great whole wheat honey bread recipe that will make 2 loafs in my 10 inch pans. I have tried many recipes to get the right one but all have dissappointed. None have been able to fill the pan properly and have not been very pretty. They taste good but they are flat. Please help!!
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I've been trying to get family to like whole wheat for years. I've been adjusting a country white bread recipe and have finalized on a a good recipe but it's not complete whole wheat, it's lighter. Uses 3 1/2C white and 2 1/2C whole wheat. Let me know if you would like it.
` cathy
I'm looking for a recipe that is mainly WW. That's what my family likes. Thanks for your reply.
There was a recipe for buttermilk whole-wheat bread in the last day or two. Type that in search and you will come up with several that may be what you are looking for.
Thanks. I'll try that next.
Reinhart's books have a recipe for a 100% whole wheat bread. It has evolved some over the years. The one I've liked best is in BBA. It is delicious.
David
Yes, I do agree that PR has the best method for whole grain bread, just a little time consuming. Obviously, well worth it though.
I especially like the Master Formula in his Whole Grain Bread book myself. The most awesome flavor and texture I've ever had in whole grain.
But Floyd's is the one I use if I didn't plan ahead and don't mind a little white flour. :)
I just made the honey whole wheat bread by Floyd yesterday and it was great. I made it with freshly ground spelt and needed a little extra water and it turned out beautiful and delicious!
Search "honey whole wheat" and it'll turn up "by Floyd May 2006"
I used stretch and fold at 30 minutes each for a total of 90 minutes for first rise instead of just letting it rise on it's own.
... it's the best I've tasted, so far:
http://www.thefreshloaf.com/node/1073/biga-vs-straight-dough-whole-wheat-buttermilk-bread-experiment
In fact, it's so good, I haven't felt the need to try too many other recipes. I really like the overnight pre-ferment as it makes such a tender, high-rising loaf. I didn't even like whole wheat until I tried this. And it makes the best toast. This recipe makes 2 9x5, 1 3/4 lb loaves for me. It should be an easy thing to increase the amount to fill your 10" pans.
My wife bakes our daily bread, I do the weekly sourdoughs. Here is her recipe.
1-3/4 cups low-fat buttermilk
1/2 cup water
2 tablespoons honey
2 tablespoons sunflower or canola oil (what we use)
4-1/4 cups bread flour (we use KA)
1-3/4 cups whole-wheat flour (ditto)
2 tsp salt
2 tsp instant dry yeast
My wife, Yvonne, regularly makes this bread in our bread machine on the "Dough Cycle", but there is no reason it can't be made manually. The recipe yields three, 1-lb loaves. Yvonne bulk proofs it for 2 to 2-1/2 hours (room temp is about 70°F), shapes into three loaves (8-1/2 in x 4-1/2 x 2-3/4 pans) and final proofs for another 1-1/2 to 2 hours. Bakes them in our regular oven, at 350°F; 25 minutes. For your 10" pans this shold make a generous 2 loaves; baking time estimated 30 to 35 minutes.
The thing we think makes this bread (and its all-white variant) so flavorful is the long proof times.
David G