Whole Wheat Breadmachine Fun

StuAblett

I'm going off white bread, even the homemade stuff, I'm moving my carbs to complex carbs.

I've done this with the rice I eat, I only eat brown rice now, in fact I like it better, much to the chagrin of both my wife and daughter who think I'm nuts :bigsmile: I live in Tokyo Japan, and my wife, who is Japanese, like most Japanese people, think the white sticky rice they eat is the "BEST" in the world, I find it bland :sick: I enjoy the nutty, crunchy flavour of the brown rice, or "Genmai" as it is called here.

Today I tried to make 100% Whole Wheat bread in our bread machine, it does NOT have a Whole Wheat cycle, as it is NOT a new machine. Well, the first load turned out to be a door stop, I could hardly cut it with a very sharp bread knife it was like sawing wood :sad:

OK, time for some "Google" work.....

I found that I need to use "Gluten" and to change up a bunch of other things.

I found a recipe that uses honey and molasses instead of refined sugar....

================================
Ingredients:
REGULAR LOAF:
• 1 cup Water
• 2 1/2 cups Wheat bread flour
• 1 1/4 tablespoons Dry milk
• 1 teaspoon Salt
• 1 1/2 tablespoons Butter
• 1 1/4 tablespoons Honey
• 1 tablespoon Gluten
• 2 teaspoons Molasses
• 1 1/2 teaspoons Fast-Rise yeast *** OR ***
• 2 teaspoons Active-Dry yeast
LARGE LOAF:
• 1 1/2 cups + 2 tb Water
• 3 3/4 cups Wheat bread flour
• 2 tablespoons Dry milk
• 1 1/2 teaspoons Salt
• 2 tablespoons Butter
• 2 tablespoons Honey
• 1 1/2 tablespoons Gluten
• 1 tablespoon Molasses
• 2 1/8 teaspoons Fast-Rise yeast *** OR ***
• 3 teaspoons Active-Dry yeast
Preparation:
• The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.
• When your first knead cycle is completed, simply reset the machine and start again.
• Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn’t have one, this start-again method works as an easy alternative.
SUCCESS HINTS:
• The gluten gives the whole wheat flour the structure necessary for a good loaf.
• If your market doesn’t stock wheat gluten, try your local health food store.
• Remember the extra knead.
• It’s especially important in 100% whole wheat bread.
• Because of the extra knead, use this recipe only on the regular bake cycle.

Link to the recipe I used:
http://www.breadmachineratings.com/recipes/100-percent-whole-wheat-bread-for-bread-machine-recipe/
=================================( I hope the formatting survives posting this...) ============

I did not have any Molasses, and in fact, my wife did not know what I was talking about, even when I found the Japanese name for it, so it might be hard to find here...? I just added more honey, to make up for the lack of molasses.




Here it is after the first knead, I did reset my machine and let it do the first knead over again.
I was a bit worried as this ball of dough is a bit larger than we usually have when we make white bread.


Here it is after it has risen once
I did not rise as much as white bread usually does, but a LOT more than the door stop loaf I made first


Here it is cooked, again, it did not rise that much, but it sure smells good!



There it is cooling, I'll be having a slice of that for breakfast tomorrow morning! :bigsmile:

I'd sure like to make some taller loaves, does anyone have any tips or suggestions?

next I'll be trying to make some Whole Wheat pasta, as the health food store here wants $5 for a small 18 Oz bag :grumble:

Cheers!

StuAblett

I had a slice for breakfast today, with peanut butter on it, very nice indeed :bigsmile:

So, by the lack of responses, I gather no one here makes 100% whole wheat bread?

Cheers!

melodyg

Yum! I haven't tried to make 100% whole wheat bread in the bread maker yet... mostly because I am looking for a sandwich bread and haven't found one yet. I'll have to try yours out -- good to know you can sub honey for molasses too because I never keep molasses on hand.

I did substitute 2/3 whole wheat on this one last night and it came out great! I didn't add any gluten in but I am sure that would have helped even more.
http://allrecipes.com/Recipe/Light-Oat-Bread/Detail.aspx

Another favorite around here... looks like other reviewers have subbed in ww flour with no issues: http://allrecipes.com/Recipe/Honey-Wheat-Sandwich-Rolls/Detail.aspx

StuAblett

Yum! I haven't tried to make 100% whole wheat bread in the bread maker yet... mostly because I am looking for a sandwich bread and haven't found one yet. I'll have to try yours out -- good to know you can sub honey for molasses too because I never keep molasses on hand.

I did substitute 2/3 whole wheat on this one last night and it came out great! I didn't add any gluten in but I am sure that would have helped even more.
http://allrecipes.com/Recipe/Light-Oat-Bread/Detail.aspx

Another favorite around here... looks like other reviewers have subbed in ww flour with no issues: http://allrecipes.com/Recipe/Honey-Wheat-Sandwich-Rolls/Detail.aspx

Thanks for the info!

The bread I made was good, but I think I can make it even better, I'm going to try some citrus juice, as apparently the yeast likes the acidity, I will increase the honey and sub out one cup of whole wheat flour for one cup of oat flour.

I'll be experimenting with this until I can get nice full loaves, I know you can, it just takes some work.

Cheers!

StuAblett

Boy that is good bread :bigsmile:



Lightly toasted, with just a bit of peanut butter on it and I was one happy camper! :drinker:

I hope to tweak the recipe a bit over time to give me even better bread!