Whole Wheat Bread Recipe

Reg · 09-02-2005, 07:55 AM

Anyone have a favorite Whole Wheat Bread Recipe (not bread machine)? I checked the recipe section and didnt see anything.

TIA !!

justmarvi · 09-02-2005, 10:26 AM

I don't trust myself with homemade bread just yet Reg so I've not ventured there, but there's one in the SBD cookbook. I'll try to get it posted for you! Hugs

Reg · 09-02-2005, 11:13 AM

Quote:

Originally Posted by justmarvi

I'll try to get it posted for you! Hugs

I have the book......borrowed it from the library yesterday. Thanks. !!

collrob2101 · 09-02-2005, 12:32 PM

ww bread

Reg · 09-02-2005, 01:38 PM

Is Whole Wheat Flour the same as Whole Wheat Bread Flour?

MountainGirl · 09-02-2005, 03:30 PM

Hi Reg,

I'm not sure what ww bread flour is, I use 100% whole wheat flour.

Reg · 09-02-2005, 07:27 PM

Quote:

Originally Posted by collrob2101

ww bread

DANG !! There's a lot of goodies in that !! Would you consider that Whole Wheat or Multi Grain? Thanks !!

justmarvi · 09-02-2005, 08:20 PM

Reg, I'm thinking the whole wheat bread flour is higher in gluten, the protein that makes bread rise.

rose1 · 09-02-2005, 09:17 PM

Bread flour has a higher gluten content than regular flour, and has a tiny bit of malted barley and vitamin C added. Gluten is the protein that holds the bread's shape after the yeast has risen the dough. It forms itself into little strings, sort of like a suspension bridge, during the kneading and working of the dough, then when it's baked the strings lock into a strong mesh that provides the texture of the bread, as well as holding it up! The malted barley helps to feed the yeast, and the vitamin C helps the gluten strings develop. If you don't have or can't find ww bread flour, you can use regular ww flour with a couple tablespoons of wheat gluten added into the recipe.

Several years ago, I was fascinated by the whole art of bread making (still am if I could figure out how to make it LC!!!) I used to make a wonderful ww bread. It tasted terrific, but it was very dense and heavy...

I have read that the gluten molecules in ww flour are sharp, and they tend to puncture the yeast bubbles, so that could be it!

Reg · 09-03-2005, 06:25 AM

Quote:

Originally Posted by rose1

Several years ago, I was fascinated by the whole art of bread making

I can see you know your stuff !! WOW !! That was a science class

. Thanks !!

beeb · 09-05-2005, 10:10 AM

Here is one I like the most.

LC Multi-Grain French Bread

09-02-2005, 07:55 AM	#1
Reg I see everything as points Join Date: Jul 2005 Location: Long Island Posts: 3,595 Blog Entries: 38 Gallery: Reg Stats: 247/188/172 (124-155 WW's goal: TBD) WOE: WW: FLEX: WI: Wednesday. 23-25 Points Start Date: 01/09/08	Whole Wheat Bread Recipe Anyone have a favorite Whole Wheat Bread Recipe (not bread machine)? I checked the recipe section and didnt see anything. TIA !!

09-02-2005, 09:17 PM	#9
rose1 Way too much time on my hands! Join Date: Jun 2005 Location: Tennessee Posts: 10,783 Gallery: rose1 WOE: Vegetarian version of SB Start Date: June, 2005	Bread flour has a higher gluten content than regular flour, and has a tiny bit of malted barley and vitamin C added. Gluten is the protein that holds the bread's shape after the yeast has risen the dough. It forms itself into little strings, sort of like a suspension bridge, during the kneading and working of the dough, then when it's baked the strings lock into a strong mesh that provides the texture of the bread, as well as holding it up! The malted barley helps to feed the yeast, and the vitamin C helps the gluten strings develop. If you don't have or can't find ww bread flour, you can use regular ww flour with a couple tablespoons of wheat gluten added into the recipe. Several years ago, I was fascinated by the whole art of bread making (still am if I could figure out how to make it LC!!!) I used to make a wonderful ww bread. It tasted terrific, but it was very dense and heavy... I have read that the gluten molecules in ww flour are sharp, and they tend to puncture the yeast bubbles, so that could be it! __________________ One of the SNARK Sisters - hitting goals right and left! ~~~~~~~~~~~~~~~~~~~~~~~~ If you're Knitting, you're not Eating! ~~~Proud Knitter For~~*~ The Ships Project- Supporting America's Troops Deployed in the War on Terror- One stitch at a time! http://www.theshipsproject.com

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

09-02-2005, 10:26 AM	#2
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	I don't trust myself with homemade bread just yet Reg so I've not ventured there, but there's one in the SBD cookbook. I'll try to get it posted for you! Hugs

09-02-2005, 12:32 PM	#4
collrob2101 Big Yapper!!!! Join Date: Jan 2004 Location: Somewhere over the rainbow Posts: 7,883 Gallery: collrob2101 Stats: 142/136.5/125 Height 5'5 small frame WOE: back to low carb Start Date: 06/2/2007	ww bread

09-02-2005, 01:38 PM	#5
Reg I see everything as points Join Date: Jul 2005 Location: Long Island Posts: 3,595 Blog Entries: 38 Gallery: Reg Stats: 247/188/172 (124-155 WW's goal: TBD) WOE: WW: FLEX: WI: Wednesday. 23-25 Points Start Date: 01/09/08	Is Whole Wheat Flour the same as Whole Wheat Bread Flour?

09-02-2005, 03:30 PM	#6
MountainGirl Very Gabby LCF Member!!! Join Date: Jul 2003 Posts: 3,237 Gallery: MountainGirl Stats: 218.2/in-between/125 WOE: LC / Working towards renewed health Start Date: July 11 2007	Hi Reg, I'm not sure what ww bread flour is, I use 100% whole wheat flour.

09-02-2005, 08:20 PM	#8
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Reg, I'm thinking the whole wheat bread flour is higher in gluten, the protein that makes bread rise.

09-05-2005, 10:10 AM	#11
beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Central New Jersey Posts: 1,966 Gallery: beeb Stats: 168/ 151 / 140 5'5" WOE: South Beach/Atkins Start Date: Jan. 05	Here is one I like the most. LC Multi-Grain French Bread