Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.

100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher and it will respond more like white flour. Still takes a lot of kneading though…and it will never not be sticky.

Whole wheat bread will break a Kitchen aid in a heartbeat. I know that some of you are all ready grabbing your whisks and ready to throw them at me, which is o.k..because I can use another one, but just listen a minute. KA can do about 2 loaves of whole wheat bread at a time …but when you are making 6 loaves every couple of days? You better have a Bosch. In a perfect world I would have one of each!

If you add about 1/4 cup of wheat gluten you will find that your bread rises higher and is lighter. You can also add a pinch of ginger to the yeast to help it. Other than that, there are no secrets, just really good arm muscles.

This loaf is full of old fashioned taste. Makes great toast, or a good sturdy sandwich. If you are going to have it for more than 2 days slice it and freeze it. It will mold fast because mold likes real food. And whole wheat bread? Real food!

You can use milk or water for the liquid, just make sure that it is warm..Milk will give a more tender crumb and add nutrition.

100% Honey Whole Wheat Bread

2 c scalded milk, cooled to lukewarm

1/4 c unsalted butter, melted

1/2 c strong honey, like buckwheat

2 pkg yeast

1/2 c warm water

1 Tbs salt

7 or more cups of whole wheat flour

Mix yeast and water. Allow to get foamy.

Stir together the butter, salt, milk, and honey. Mix into yeast. Add flour until dough leaves sides of bowl and forms a ball. Turn out onto a floured surface.

Knead for 15 minutes or until the dough becomes springy. It will still be slightly sticky. Oil top and place in an oiled bowl. Cover and allow to rise for 1 1/2 hours, or until double.

Punch down and form into two loaves. Place in greased loaf pans, oil the tops, and allow to rise for one hour, or until almost double.

Brush with a glaze made of 1 egg yolk and 1 tsp water mixed until blended. Bake at 400 for 40 minutes, or until bottom sounds hollow when tapped. Turn out of pans and let cool.

Makes 2 loaves.

Image:MaryeAudet

Post from: Baking Delights