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Thread: Looking for "soft" light wheat bread recipe

  1. #11
    Super Member LynnVT's Avatar
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    Try their whole wheat recipe, too: http://www.kingarthurflour.com/recip...t-bread-recipe
    "The business of life is making memories. In the end, it is all we have." Butler Charlie Carson, Downton Abbey, season 4, episode 3, PBS.

  2. #12
    Super Member ArchaicArcane's Avatar
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    Another thought too:
    A lot of recipes do better if you do your measurements by dry weight rather than by the liquid measurement - i.e. 8oz vs a cup. Part of the reason for that is that a bagged flour tends to be clumped and compacted together and you'll tend to measure out way more flour than you would with fresh ground. Try it one day, if you can get freshly milled berries, sprinkle them from a scoop vs the same process from a bagged flour. I found that I was putting in almost 1/3 cup more flour with the bagged flour than the freshly ground based on the dry weight of them which also made for a heavier drier loaf.
    Tammi - I've found that many baby steps tend to get you further than a huge leap in followed by a huge leap out - http://www.archaicarcane.com
    Singer 431G, 411G, 301A, 2x 221 (featherweight), 222k - the holy grail, 99, 115, 15-90 Centennial, 27, VS2, 28 hc, 128 knee bar, 201-2, Pfaff 130-6. Non-Vintage - Pfaff 6122, Kenmore (Janome) 385.81595 serger, Kenmore (Janome) 385.81155, 2013 APQS Lucey

  3. #13
    Junior Member
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    When I bake my whole wheat bread I add 2 tbsps vinegar or lemon juice per 2 1/2 cups of the flour. I ususally use vinegar because the taste disappears and the lemon juice can still be tasted. Apparently the acid allows the gluten strands to develop. I hope I am not repeating what has already been posted. My time is limited so I don't have time to read every post.
    Whole grain bread is a heavier loaf as you will notice when you buy whole grain at the store. But this method does make a lighter loaf.
    Lynda


    Quote Originally Posted by terlyn View Post
    I use part wheat flour bout 1/3 wheat and 2/3 white but my bread is so dense. Does anyone have a wheat bread recipe they love? We have an Amish store nearby that has the best wheat bread but they are closing.
    Thanks. Terry

  4. #14
    Super Member jlm5419's Avatar
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    Lately, I've been making a lot of sourdough. Using all white flour though. Because sourdough is mostly only flour and water, I add my own "dough enhancers" which amounts to powdered lecithin and vital wheat gluten. This creates a soft bread with great rise. I've been thinking I need to give it a try with whole wheat one of these days.
    jlm5419-an Okie in California
    http://according-to-ginger.blogspot.com/

  5. #15
    Super Member ArchaicArcane's Avatar
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    I've been using this one lately:
    http://allrecipes.com/Recipe/San-Fra...urdough-Bread/

    The changes I've made:
    Water instead of milk
    butter instead of margarine
    half fresh ground whole wheat, half white
    I leave off the onion and the egg wash.

    I have a pan of water under the rack the loaves are on to help the bake.
    Tammi - I've found that many baby steps tend to get you further than a huge leap in followed by a huge leap out - http://www.archaicarcane.com
    Singer 431G, 411G, 301A, 2x 221 (featherweight), 222k - the holy grail, 99, 115, 15-90 Centennial, 27, VS2, 28 hc, 128 knee bar, 201-2, Pfaff 130-6. Non-Vintage - Pfaff 6122, Kenmore (Janome) 385.81595 serger, Kenmore (Janome) 385.81155, 2013 APQS Lucey

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