Comments on: 100% Whole Wheat Bread

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

By: Alice

Alice — Wed, 16 Sep 2009 13:04:16 +0000

Thanks Eric,
I was just wondering what would be the right amount of ground flax seeds to use… I am baking a loaf today and I will let you know how it came out.
Thanks again!

By: Saintdennis

Saintdennis — Wed, 16 Sep 2009 03:00:53 +0000

Hi Alice,
for more flavor you can ground half and half whole. But do not put there too much (for four cups flour use 1/8 cup ground and 1/8 cup whole flax seed.

Saintdennis

By: Breadtopia

Breadtopia — Tue, 15 Sep 2009 18:56:15 +0000

Hi Alice.

Sounds great! I’ve followed recipes where they have you putting whole flax seed in with the dough when you first mix it up so it has time (maybe) to absorb some moisture before baking and I’ve also ground them to an oily pump in a mill before adding to the dough. While the later seems more likely to be assimilated by your body, either one would surely add an extra health component.

By: Alice

Alice — Sat, 12 Sep 2009 19:06:14 +0000

Hi Eric,
I have been making this bread for quite a while now (2 loaves per week) and everybody here just love it. The result is always the same: a great tasty and beautiful bread. I have sent you a picture before, remember? But now I have a question for you: How could I add some whole ground flax seeds in this recipe? I am just trying to make it even more healthier…
Thanks again for sharing your expertise with us.

By: Judy

Judy — Fri, 21 Aug 2009 03:03:45 +0000

Ok, here is a picture of the whole wheat bread made from starter (I hope). Not too bad in spite of turning the oven off.

*Click to enlarge

By: Breadtopia

Breadtopia — Fri, 21 Aug 2009 00:52:18 +0000

At least it works in most browsers on most computer (I think). Please use the comments tab at the top of the page to let me know if you’re still having problems. Thanks.

*Click to enlarge

By: Breadtopia

Breadtopia — Fri, 21 Aug 2009 00:28:53 +0000

Hi Judy (and others).

The image uploading feature has been fixed. Please try again.