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fluffy whole wheat bread recipies?

post #1 of 4
Thread Starter 
So, I received a hand-me-down bread machine, and this has inspired me to start making my own bread. I never had the time (or maybe just not the motivation) to do it all by hand, but now I think I can manage .

Anyway, I've made a couple of different loaves of whole wheat bread, using different recipes, and it always comes out really heavy and dense. My dh says it turns eating a sandwhich into a workout- he's working off the calories as he takes them in.

Anyone know any tricks for making whole wheat bread that's fluffy and soft? I'd love it if you'd share your recipies!
post #2 of 4
Well, the only way I've been able to make fluffy ww bread is to ditch the bread machine and make no-knead bread. Just as easy but way yummier.

Check out www.breadtopia.com for tips and recipes etc.

As for bread machine bread, you can add a teensy bit of baking soda (like a 1/4 tsp) and it will cause added rise.
post #3 of 4
Here's the recipe I have used in my 2-lb Oster Bread Machine over and over, with great success. The original recipe is for a 1.5 lb loaf machine. Mine is a 2 lb machine, so I did some math to make the recipe work:

1 5/8 c water
2 1/2 Tbsp olive oil
1/3 c. honey
4 to 4 1/2 c. flour (blend of regular whole wheat and King Arthur White Whole Wheat)
1/3 c. seeds
1 1/3 Tbsp vital wheat gluten
2 tsp salt
2 tsp yeast

Add ingredients to bread pan in order listed. Program for whole wheat, light crust.


I vary the proportion of traditional whole wheat flour and white whole wheat flour: usually about 1.5 c traditional + 2.5 c white whole wheat. For the seeds I use sunflower and sesame (no point in using flax seeds as whole flax seeds are most likely to pass through your system undigested). Don't skip the vital wheat gluten. I use Fleischmann's Bread Machine yeast, which I buy by the jar.

Here's the no-machine recipe I want to try next:
I have read that the use of OJ as in this recipe reduces the slight bitterness of whole wheat, and that the potato flakes act as dough conditioners.
post #4 of 4
I don't use a bread machine to make bread, but I've had good luck using whole wheat pastry flour instead of regular flour. It's counter-intuitive, but it seems to make a lighter product. Another type of flour that works well is white flour with the germ added back. I guess they separate the bran and germ and only add the germ back. So it's halfway between white and whole wheat. I get it from my local co-op and I really like it, it's my flour of choice now.
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