Baking Home Made Whole Wheat Bread - The Entire Procedure
It is important to understand the special techniques in making whole wheat bread. The whole wheat bread that you make at home has a very specific taste and texture and importantly it contains all the nutrients helping you to stay fit and slim. Many people decide to use just whole wheat flour, but their bread does not have the right firm quality. You may end up with a very hard loaf if you do not follow the guidelines strictly.. Here I present some tips proven by the experts.
Basics
You will need three things to achieve perfect 100% whole wheat bread. Firstly, always use the right amount of protein flour for making your bread. As an alternative to that, you can put vital wheat gluten in to your bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third tip: knead your dough constistently and without stopping. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Using a mixer or your own hands will of course help to move on with this tiring task.
Developing strong gluten in order to get a soft crumb and nice texture is essential, as whole wheat flour is heavier then white flour. You get more gluten if you have higher protein content. Make sure you dont add too much flour - you would be risking your loaves being too tough. Kneading continuously leads to gluten forming a consistent and strong matrix.
Here's The Recipe
For making one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. Always use ice water when kneadling the dough with a food processor. Later, when you master the procedure, you can start experimenting by adding extra ingredients, e.g. nuts or seeds.
When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is ideal compared to metal or glass pans. Metal is perfect for baking as it results in a fantastic crust on the outside and the bread bakes evenly in it. This type of pan is also easy to clean.
The Process
Wanting to make 100% whole wheat bread, you can several processes that create a crusty and soft texture outcome. The process is basically the same, no matter if you use your own hands or a food processor. The 4 processes included are the mixing process, the kneading process, the rising process and the baking process.
Why Not Use a Bread Machine
You can also use bread machines that help you with the exact amount of every ingredient added in a certain order. You can have the machine operate independently to do the four processes. That is great when you have a dough with white flour. But perhaps it is not too great for dough using only 100% whole wheat flour. Whole wheat bread needs to be prepared with enough rising and kneading time. Do make the effort to check out the bread machines. They are surely a major help.
Basics
You will need three things to achieve perfect 100% whole wheat bread. Firstly, always use the right amount of protein flour for making your bread. As an alternative to that, you can put vital wheat gluten in to your bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third tip: knead your dough constistently and without stopping. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Using a mixer or your own hands will of course help to move on with this tiring task.
Developing strong gluten in order to get a soft crumb and nice texture is essential, as whole wheat flour is heavier then white flour. You get more gluten if you have higher protein content. Make sure you dont add too much flour - you would be risking your loaves being too tough. Kneading continuously leads to gluten forming a consistent and strong matrix.
Here's The Recipe
For making one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. Always use ice water when kneadling the dough with a food processor. Later, when you master the procedure, you can start experimenting by adding extra ingredients, e.g. nuts or seeds.
When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is ideal compared to metal or glass pans. Metal is perfect for baking as it results in a fantastic crust on the outside and the bread bakes evenly in it. This type of pan is also easy to clean.
The Process
Wanting to make 100% whole wheat bread, you can several processes that create a crusty and soft texture outcome. The process is basically the same, no matter if you use your own hands or a food processor. The 4 processes included are the mixing process, the kneading process, the rising process and the baking process.
Why Not Use a Bread Machine
You can also use bread machines that help you with the exact amount of every ingredient added in a certain order. You can have the machine operate independently to do the four processes. That is great when you have a dough with white flour. But perhaps it is not too great for dough using only 100% whole wheat flour. Whole wheat bread needs to be prepared with enough rising and kneading time. Do make the effort to check out the bread machines. They are surely a major help.
