Whole Wheat Hamburger Bread

[Chef_Isa]

Im making whole wheat Hamburger bread, the results, well dry bread, not much expansion and its whole wheat not with white flours.
I use a poolish, sponge and more flour, sugar, salt, yeast, water, caraway seeds, vegetable oil. Its a very wet dough.
Yesterday I tried using half whole wheat flour and half white bread flour 11.5% protein, and I dont like really the results.
I know that the whole wheat flour its not the best, but thats the only one at this moment.
Im falling in what I want to achieve.
I want a fluffy whole wheat bum. Its the secret its making hamburger regular white bum with some brown color or theres any secret behinh the whole wheat hamburger bum?
I will apreciate your comments.

[MarkV]

Yuk.

Just use white flour and take a vitamin pill.

Mark

[momoreg]

If it's not fluffy enough, try replacing more of the whole wheat with bread flour. To achieve a browner dough, consider using molasses instead of sugar.

[Chef_Isa]

But thats not the healthy bread I want guys. I want a whole wheat really.
Thanks

[KyleW]

Try this, it bakes up light and fluffy, like Wonder Bread




Whole Wheat Oat Bran Bread

• 20 Oz. Whole Wheat Flour
• 1/3 Cup Oat Bran
• 2 tsp. Instant Yeast
• 4 TBS. Vital Wheat Gluten
• 2 tsp. Turbinado Sugar
• 2 tsp. Salt
• 8 Oz. Skim Milk - Scalded and cooled to 110º
• 5 Oz. Water
• 1 Large Egg
• 2 TBS Canola Oil

Whisk all the dry ingredients together in the bowl of an electric mixer fitted with the paddle. Add the wet ingredients and mixed thoroughly, 1-2 minutes. Switch to the dough hook and knead until the gluten is fully developed and the dough passes the window pane test, about 10 minutes.

Place the dough in an oiled container, cover with plastic wrap and let ferment until at least doubled in size, 1 - 1 1/2 hours.

Divide dough in half. "Pre" shape dough into very rough logs and let rest about 20 minutes. Shape loaves and place in 8" x 4" pans. Proof the loaves for 1 – 1 1/2 hours until at least doubled.

Bake @350º for about an hour, rotating half way through the baking. Cool completely on rack before slicing.

[mudbug]

Originally Posted by MarkV

Yuk.

Just use white flour and take a vitamin pill.

Mark

Not a viable or constructive solution, expecially when whole grains are vital to good health and keeping the human body running at it's optimum potential.

And if you're going to recommend white flour, at least you could specify unbleached flour...

Chef Iza,

Keep in mind that "whole grain" is MUCH better than "whole wheat" as well.

[Chef_Isa]

Thank you guys, where in the internet I can buy the Vital Wheat Gluten and the oat bran?
I dont have this ingredients available where I live.
Thanks a lot.
KyleW your bread look nice. thanks again.

[Chef_Isa]

Originally Posted by mudbug

Keep in mind that "whole grain" is MUCH better than "whole wheat" as well.

Thanks, I mean whole grain, for me whole wheat its whole grain, the others breads are white breads with color.

[KyleW]

You could probably skip both. I have taken to leaving out the vital wheat gluten. It can make the crumb gummy. The oat bran was added for nutritional value. Leaving it out should not adversely effect the breads preperation/performance. If you leave them out you will likely have to use less liquid.

[Chef_Isa]

KyleW at what temp would I proof the dough the fisrt time at 75F?
I have a proofer with control temp.
Thanks,
Isa

[mudbug]

Originally Posted by Chef_Isa

Thanks, I mean whole grain, for me whole wheat its whole grain, the others breads are white breads with color.

I mentioned it because there is a common misconception for the average consumer that "whole wheat" = "whole grain" but a product (breads & cereal for example are not whole grain unless they say "whole grain" and even then there are varying degrees of the whole grain label.

The industry is changing to adopt The Whole Grains Council Labels:

Good Source: a half serving of whole grain

Excellent Source: a full serving of whole grain

100% / Excellent: a full serving AND all grains are whole grain.

For more on whole grains, go here:
http://www.wholegrainscouncil.org/
They've got recipes too...

The benefits of whole grains are significant in terms of blood sugar, carrying fat out of the system, nutrition, etc.

The difference is in the refinement of whole wheat vs unrefined whole grain. The closer an ingredient is to it's natural state, the better it is for your system. Refined grains have the bran removed. Enriched flour and wheat flour, for example, are not whole grain. While refined grains are fortified with B vitamins and minerals, they are not a source of fiber.
http://www.celebratehealthyeating.org

Article of interest:
General Mills cereals go totally whole grain
http://www.usatoday.com/money/industries/food/2004-09-30-whole-grain_x.htm

[KyleW]

Originally Posted by Chef_Isa

KyleW at what temp would I proof the dough the fisrt time at 75F?
I have a proofer with control temp.
Thanks,
Isa

That sounds about right, somewhere between 70º-75º.

[Chef_Isa]

Thanks KyleW, Im lucky that I have a proofer and I can ferment the dough in bulk at good temp., but the last fermentation, when I shape the breads, do I ferment at room temp or in the proofer?
My normal room temp its 86F. At the proofer temp, well I control that temp.
Thanks.
Mudbug, nice info, thanks.