fluffy bread

[Guest guest]

I guess I like different textures of bread for different purposes. I

bought a Zojirushi bread machine this summer and have pretty much gotten

bricks (the few recipes I've tried). I really wanted a lighter texture

whole grain sandwich bread - my kids especially give me grief over the

heavier breads.

 

On another list, someone posted a recipe that finally gave me a fluffy

100% whole wheat loaf. I still have to work a couple kinks out because

it overflowed my Zo (too fluffy!) so I want to scale the recipe down a

bit. I also had a problem where the center of the loaf sank a bit and

I'm told it means I might have used too much yeast. But it was still a

very light-textured whole wheat loaf.

 

This recipe uses a 2-step process. The night before, the flour gets

mixed with the water and sits. The next day, the rest of the

ingredients are added and the process is completed.

 

Anyway, here it is:

http://articles.urbanhomemaker.com/index.php?page=index_v2 & id=450 & c=18

 

Sharon

[Guest guest]

On 10/9/06, Sharon Zakhour <sharon.zakhour wrote:

>

> I also had a problem where the center of the loaf sank a bit and

> I'm told it means I might have used too much yeast.

>

 

 

 

 

 

 

 

 

Or, not enough salt. (sugar makes the yeast grow, and salt keeps it in

check.) I rarely use the salt quantity called for in most recipes, of any

kind. Found out after years (lol) of frequently sunk breads from a machine,

that too little salt can cause that. I still don't use the full amount, but

I am a bit more heavy handed than I used to be, when making bread in a

machine. Does make a difference.

 

I too, have discovered that it is rare for a machine to produce 100% whole

wheat bread that actually rises (at least up to the last one I bought a few

years back--- I have had several, starting back in the late eighties when no

one -around here, anyway- had a clue what they were.) Seems companies just

can't get the clue that 100% WW flour needs to be kneaded *much* longer than

white flour does. I have spent quite a bit of time over the years comparing

machines, and the knead and rise times. Most companies try to give the WW

settings much longer *rise* times...d'oh! Not what's needed. More kneading

is what's needed!!

 

I've never tried it, but have read somewhere once, that if you unplug it

after the initial knead period, and then reset it to start again, that it

helps to make a better WW bread-- more kneading time-- so it makes sense to

me, but as I said, never tried it.

 

Of course, there is something to be said about making 100% WW bread by

hand. If you haven't tried it (any of you) do so, at least once!

 

Thia