whole wheat bread question
879287
OK, now I've made the 100% whole wheat. I added two tablespoons of vital wheat gluten and used 2 tablespoons of butter instead of the 1 1/2 tablespoons in the recipe. I used the whole wheat sandwich mode. It turned out really well.
1577510
I suggest that you use half whole wheat flour and half white flour, not all whole wheat.
213809
The trick to using spelt is not to knead it much at all. The grain is not as heavy or dark as whole wheat, and the flavor is much more of a sweet nutty taste. As far as the texture, no, I didn't think the bread I've made using spelt was heavy or dark like whole wheat. But the gluten is far weaker than wheat gluten. So, research on line for articles on cooking with this flour, and how to adapt to using it. and I think you'll enjoy!
1138015
Mixing the rye flour with general purpose wheat flour ~1:1 and "5-stars" yeasts worked well for me. I don't think any bread machine can make a good bread from 100% rye flour.
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
961997
They include a wonderful recpie book, which has a few whole wheat recpies. These do contain sugar. But if you google bread machine recpies for whole wheat no sugar, you will just follow the recpies in your machine. This machine makes outstanding bread. If I had the money I would buy one for everyone I know. Its truly the best machine I every purchased. You can also make your own dough, and jam. Let your imagination soar with creative ideas. I hope this helps.
2074423
Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14... » Read More Hi Patdownsouth! Thanks - I did end up buying it and am quite happy with it. You're right, there are some major errors with some of the recipe (check out that water content for the 1lb raisin bread) and I'm still looking for a really good whole wheat recipe with seeds/nuts. The two paddles do work well. Mine does have three settings (1-1.5lb, 2lb, and 2.5lb) and it beeps in the middle of the cycle (which is not in the manual, and I need to look next time it does to figure out where in the cycle it is) and I assume that's for adding nuts/seeds/fruit. It is definitely much better than my 14 year old Zo! « Show Less
83692
This is whole grain spelt. Ive used it several recipes substitution for white wheat flour with no problems. Because its whole spelt I feel that an inexperienced baker needs to carefully spoon the floor into a measuring cup or scale instead of scooping it. Whole flour has a tendency to be a bit heavier. I've used it as equal measurements.... with amazing results.
1260222
I use fresh ground whole wheat for all my bread. The recipe for 2 loaves will vary some each batch, but total weight will average 43 to 44 ounces. I divide and make two loaves. I did have to re-season as they wanted to stick on the sides. I used lard to season. Also had to increase my oven temperature to 375 from the normal 350.
416877
I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be dense, which is my preference; the booklet has a multigrain recipe, I haven't tried it, but I'm sure it's very good. I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be... » Read More I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be dense, which is my preference; the booklet has a multigrain recipe, I haven't tried it, but I'm sure it's very good. « Show Less
1975233
It depends on what kind of 100% whole wheat bread... You would like to bake european/german style heavy hard bread? or the Japanese style soft bread? If you would like to bake soft side 100% wheat bread, you need to add some gluten and search for the recipe online. The machine does not have 100% whole wheat bread menu (only 50% one), but you can do some experiment and it's part of fun having this machine.
1060495
When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat gluten many times but recently I discovered the conditioner and my bread comes out so much better. You need both. When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat... » Read More When making whole wheat bread you need vital wheat gluten because there is little gluten in whole wheat flour and the loaf will come out as hard as a rock -- the gluten will help the bread rise and the vital wheat conditioner helps it along even further making your bread nice and soft and also get a much better rise. I've tried baking whole wheat bread with gluten and without the conditioner, There is no comparison, The conditioner allows the bread to come out much softer with a higher rise. I love using both - gluten and conditioner. I've baked a lot of bread and have used vital wheat gluten many times but recently I discovered the conditioner and my bread comes out so much better. You need both. « Show Less
2007781
Yes, yeast can be used. They have a bread machine recipe on the side of the package and it uses a tablespoon of yeast. Of course, it will never be like wheat bread, but it works for us. It is a little bit "gummy" I think, but is pretty good when toasted and makes a good garlic bread in my toaster oven. Hope this helps. I love the oatmeal cookie recipe on the package and the banana bread recipe on the package turned out okay too.
2261615
this is a 100% whole wheat flour ground from what kernels that have been "sprouted" which is a bit of a misnomer since the grain is allowed to swell to sprout stage but does not show any leaf external of the kernel. there is a benefit to digestion and the bread recipes are virtually the same as for regular NON sprouted wheat. flavor profile is slightly different as well and there is a faint<< aroma of "green" when you smell the raw flour.
1388512
It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.
2140847
I have not. I have used this a number of times to make sourdough bread in the oven and it works well. Any whole wheat produces denser bread no matter the method of cooking.
2014489
I use 4 teasp. of vital gluten in each loaf. It is found by the flour in a small box. Helps a lot.