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Old 04-15-2010, 11:35 AM   #1
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Heavy whole wheat bread

What do I need to do to make whole wheat bread not so heavy and dense. I have the taste down but it feels like a bowling ball. The recipe called for 2 cups whole wheat flour and 1 cup white flour.

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Old 04-15-2010, 12:57 PM   #2
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Try 1 cup white whole wheat (hard winter Kansas) and 2 cups high gluten unbleached white bread flour. Rise at room temp for 2 hours, knock down and store refrigerated for at least 12 hours. On baking day, form loaf, raise for about 1 hour and then bake in a 450*F oven.
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Old 04-15-2010, 01:56 PM   #3
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Quote:
Originally Posted by Dan peterson View Post
What do I need to do to make whole wheat bread not so heavy and dense. I have the taste down but it feels like a bowling ball. The recipe called for 2 cups whole wheat flour and 1 cup white flour.
Odds are that you are not kneading it enough. Whole wheat bread needs a minimum of 20 minutes to achieve the texture I'm pretty sure you are looking for. Try the same recipe, just knead it longer.

(FWIW, I had the same problem when I first started baking bread with mostly/all whole wheat flour, as opposed to "regular" bread flour.)
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Old 04-15-2010, 02:53 PM   #4
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20 minutes! my hands will be wore out!
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Old 04-15-2010, 04:00 PM   #5
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It would help also to start some of the dough the night before with a preferment. The night before, combine a third (or so) of the flour and water and a tiny bit of the yeast (like 1/4 tsp), knead it and let it rest for a couple hours then refrigerate it. The next day, take the dough out for hour or two to take off the chill and combine with the rest of the ingredients.

I've never made 100% whole grain bread, but when I'm using whole grain with bread flour, I also knead for a good 15-20 minutes. And if you're making sandwich bread, lower the temperature would be in order.
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Old 04-15-2010, 04:12 PM   #6
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20 minutes! my hands will be wore out!
after I got over being rather indignant when my MIL bought me a bread machine in 1996...I can turn out a beautiful loaf of ww bread. I had a learning curve, but I stayed with it. I start with the recipes that come with the particular machine...I've worn out 6. I only use whole wheat flour, no white flour or added gluten...it can do done...kneading is key..
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Old 04-15-2010, 05:48 PM   #7
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Beth- 'your' pizza dough recipe also makes a great bread without the acidity of spring red wheat.
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Old 04-16-2010, 01:17 PM   #8
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20 minutes! my hands will be wore out!
Only if you think they will.
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Old 04-22-2010, 12:17 PM   #9
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Well after kneeding the dough for 20 minutes my bread turned out very nice. I still have some practice to get it perfect but it was mutch better than the first try. Thanks for the help.
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Old 04-26-2010, 11:15 AM   #10
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Well after kneeding the dough for 20 minutes my bread turned out very nice. I still have some practice to get it perfect but it was mutch better than the first try. Thanks for the help.
Hoorah for you! Glad it worked.
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