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Request for tips on how to make Whole Wheat Bread (lemmy.zip)

submitted 1 week ago by GriffinClaw@lemmy.zip to c/baking@sh.itjust.works

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Hello. Hobby Baker here. Recently me and my mother managed to perfect a Bread recipe with regular flour. Now we want to try to make the Whole Wheat variety. Subbing the flour in our bread gives us Bread that tastes fine, but barely rises. At all.

Any tips on how to make it rise would greatly appreciated.

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[–] Hamartia@lemmy.world 4 points 1 week ago (2 children)

I think you need to figure out a white/wholewheat blend ratio that works for you. Try 20% wholewheat, 80% strong white flour. Then start increasing the wholewheat ratio until you don't like the result. Then go back to you favourite mix.

[–] GriffinClaw@lemmy.zip 3 points 1 week ago

Noted, thank you!

[–] Sugabooga@leminal.space 3 points 1 week ago (1 children)

I agree with this! Also whole wheat is a little strange compared to normal flour. First of all it can handle more water, bumping up your hydration can help give you a less dense bread. I also like to doing a 100% hydration on my whole wheat flour and let it sit for at least an hour than mix that with my normal "white" flour mixture

[–] GriffinClaw@lemmy.zip 2 points 1 week ago* (last edited 1 week ago)

Ye. We definitely had to put in alot more water in our trials.

Thanks for the tips!