Comments on: 100% Whole Wheat Bread

By: Breadtopia

Breadtopia — Tue, 02 Mar 2010 01:43:51 +0000

Hi Marilyn, Good question. Maybe we don't read much about whole wheat no knead bread just because it's difficult to make any all whole wheat bread that isn't a rock. This all spelt sourdough bread recipe, that I'm particularly fond of and bake a lot, is pretty close to no knead, proofs overnight, and comes out great for me.

By: Marilyn B.

Marilyn B. — Sun, 28 Feb 2010 22:09:25 +0000

I notice that all the 100% whole wheat recipes seem to require kneading and are not used as ANK (overnight rise) breads. From “Tammy’s Recipes” website I got some neat additions to the whole wheat sandwich bread I have been making (out of freshly ground hard white wheat), which make it more the texture of store-bought, which is what I was after. It’s not too difficult to knead, but sometimes the overnight rise business would work out better depending on my schedule. SO…what is it about 100% whole wheat that might not work as an ANK bread? We really don’t want to use white flour.
Thanks.
Marilyn B.

By: Darren

Darren — Fri, 12 Feb 2010 17:45:04 +0000

I’ve had poor luck with this recipe, though I’m still a beginner bread baker. Both times, my dough has turned out very dry, even after adding additional 2T water and the dough getting tacky. From the video, it looks like the dough should be very pliable even before the first rise — mine is a dense, heavy ball. After the first rise, the video looks like is almost pours out of the bowl — mine is still a slightly risen yet dense, heavy ball.

Is this just a matter of adding more liquid? Keeping the dough warmer during the risings?

Sorry for the rookie-type questions, but I figured someone here might be able to give me some guidance.

By: Bill Jackson

Bill Jackson — Tue, 26 Jan 2010 03:46:38 +0000

Eric
I’m 85 and I used to bake some bread after I retired but I quit after a year or two. I ran onto your website about two weeka ago and I really enjoyed your videos and recipes. So I took it up again. I have baked about 4 or 5 loaves since and it is so easy using the no knead method and I think I’m driving my wife crazy getting bakery supplies, etc.
Thanks very much for teaching me this method.
Bill

By: Bill Jackson

Bill Jackson — Tue, 26 Jan 2010 03:35:14 +0000

Eric Whole wheat versus stone ground wheat
All the enzymes are supposed to be removed in making whole wheat bread using steel cylinders because it’s supposed to get the temperature up to 115 degrees, where as stone ground wheat doesn’t destroy them. I was wondering which is better? I would think heating the oven to 450 degrees would also kill the enzymes plus stone ground costs a little more.
Thank you
Bill

By: Baking Bread « A Year in Afghanistan

Baking Bread « A Year in Afghanistan — Fri, 01 Jan 2010 21:12:33 +0000

[...] This will be the next recipe I try. It is a whole wheat bread and not no knead. [...]

By: Betty in Munich

Betty in Munich — Tue, 24 Nov 2009 10:04:48 +0000

I made this recipe with the following variations. Did not have potatoe flakes so I just boiled a small potatoe and mashed it. Did not have dry milk, used a little sour cream instead. All seemed to work okay and it was yummy. A little moister dough than I am used to (probably due to the use of the sour cream) but turned out great.

By: gina

gina — Thu, 01 Oct 2009 21:03:54 +0000

Hi Eric, I am a vegan, I tried the King Arthur’s recipe, the texture and the color where fantastic, but the taste of the yeas was overwhelming. I have ommitted the potato flour because it does not exist in Pakistan, where I live, substituted with a quarter cup of gluten, used 0.4 ounces of oil , no dry skimmed milk, some aniseed and “Hilbe” a spice we use in Lebanon, my birth country, which is sweet. Next time I am going to try to substitute apple sauce for the orange juice and coconut milk for the water, to replace the moisture that the powder milk gives along with the butter, maybe cut down 1/2 spoon on the yeast and let it rise for a little longer. Thanks for the videos, they make my day , or whatever is left of it whenever I watch them. Gina

By: Breadtopia

Breadtopia — Tue, 29 Sep 2009 23:50:31 +0000

Absolutely gorgeous bread, Alice. Nice going.

By: Alice

Alice — Tue, 29 Sep 2009 23:09:28 +0000

Ok! I made the bread with addition of whole ground flax seeds, as I said. In my first attempt I used ¼ cup of flax (no seeds) and I had to add more than a ¼ of cup of water because the dough was very dry. The result was good, as you can see in the picture but I think the taste was a bit too nutty. Last time I baked a new loaf (today) I used just 1/8 cup of ground and I didn’t use seeds again. I also had to add more water but less than 1/4 cup. The taste of flax was not so sharp and the texture was just amazing. Thanks Eric, thanks Saintdennis! Great advices!!
PS.: Any nice tip for pita bread and challah?

*Click to enlarge