Heavy whole wheat bread

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Dan peterson

Assistant Cook
Joined
Apr 15, 2005
Messages
7
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.
 
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.
 
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.)
 
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.
 
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..
 
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.
 
Could the kneading be done using a Kitchen Aid mixer with the kneading tool instead of by hand or would that burn out my mixer? I have been wanting to try making WW bread, but couldn't knead for 2 minutes let alone 20. My hands are too arthritic and painful.
 
Could the kneading be done using a Kitchen Aid mixer with the kneading tool instead of by hand or would that burn out my mixer? I have been wanting to try making WW bread, but couldn't knead for 2 minutes let alone 20. My hands are too arthritic and painful.

I too have severe arthritis... and a KitchenAid mixer. You won't burn it out using the kneading attachment. That's what it's for - kneading, even stiff dough.

KitchenAid is a good, tough mixer. I doubt you could hurt it.
 
Back
Top Bottom