has anyone successfully made 100% whole wheat flour bread?
#1
Super Member
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Join Date: Dec 2010
Location: New York City/Manhattan
Posts: 1,316
My husband has finally heard me about "white" foods and now wants to start making whole wheat pretzels. We've made white flour pretzels for ages without a hitch. however, the ww does not rise the same way--I know because of something to do with the gluten. any ideas? I am planning to try mixing ww flour with spelt flour and trying that. I understand spelt has gluten. thanks.
Laurie
Laurie
#2
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Join Date: Mar 2008
Location: North East Lower peninsula of Michigan
Posts: 6,231
http://www.cdkitchen.com/recipes/rec...els70448.shtml
http://www.cooks.com/rec/search/0,1-0,whole_wheat_pretzel,FF.html
Here are some
http://www.cooks.com/rec/search/0,1-0,whole_wheat_pretzel,FF.html
Here are some
#3
WW flour makes a more dence product. I mix up to 1/2 ww and 1/2 white flour. For a lighter texture I go with 1/4 ww flour to 3/4 white flour. I play around with the recipe and to what works for the best results.
#5
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Join Date: Oct 2010
Location: Iowa
Posts: 8,816
I use King Arthur 100% whole wheat flour and it makes lovely loaves. Hodgson Mills has a yeast that works great with whole wheat or more robust flours.
Making homemade bread is a passion so give it all a try. Let us know your results.
Making homemade bread is a passion so give it all a try. Let us know your results.
#7
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Join Date: Jul 2010
Posts: 1,789
whole grain flours tend to make a dense product when used alone. What i would recommend is substituting small amounts of WW for white flour(maybe up to 2/3) until you get what you like. you can also buy gluten to add to your flour-check bulk food stores. King Arthur Flour probably carries it too.
#8
I add generous amounts of wheat gluten to all of my WW baking. It is needed to get more rise in your baked items. It also adds more nutrients to your baked goods :wink: It is or atleast was added into the recipes that were included in with Bread Machines :D:D:D
I also add more yeast than what the recipe calls for if I have guests who don't care for as dense of bread as I like. Between the gluten and extra yeast I can usually please most people :D:D:D
I also add more yeast than what the recipe calls for if I have guests who don't care for as dense of bread as I like. Between the gluten and extra yeast I can usually please most people :D:D:D
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