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orangecat@sh.itjust.works

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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[–] southsamurai@sh.itjust.works 4 points 1 week ago (1 children)

Truth is that whole wheat just doesn't rise as much because it can't.

The whole part of whole wheat is bran. Wheat bran is sharp. Which r is not great for rise since those sharp little bits are poking holes in the bubbles that make bread rise. It's a pain in the ass.

Best solution I found for true whole wheat that didn't involve adding things in that would make it a blend instead was switching to a gentler kneading method and not working it beyond the bare minimum needed to get gluten going.

Check out King Arthur flour's website though, they have whole wheat recipes that work very well because they've been built around the reality of it from the begging beginning

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

Got it. Thank you so much!