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Whole Wheat Question

post #1 of 12
8/19/07 at 12:14pm
Thread Starter 
I have a recipe for white bread that I really like, it makes an outstanding loaf. I would like to replace 1 cup of the bread flour with 1 cup of whole wheat.

I have read that whole wheat needs more moisture than white flour, should I increase the water in this recipe and if so how much?

Nan’s White Bread

2 cups hot tap water
1/4-cup shortening
1-1/2 teaspoons salt
2 tablespoons sugar
1/3-cup powdered milk
1/4-cup instant potato flakes
4 cups bread flour
2-1/2 teaspoons of yeast

Put ingredients into bread machine in the order listed; select the dough cycle and turn on the machine.

Shape into two loaves; bake at 350° for 35 minutes or until internal temperature of loaf is 190°F.
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post #2 of 12
8/19/07 at 3:03pm
You should add more liquid as you feel is necessary. Since you've made this bread before, you should know what it feels like. It's simple enough to add a little more liquid, till it feels right. Any flour can have more or less moisture, a day can be more or less humid, so trhe proportions might need a bit of adjusting.
There are tricks that will help making even 100% whole wheat bread, which it's too late to go into, but i bet i've talked about them here somewhere. Mainly it has to do with being very delicate about the gluten and not being rough (never punching the dough down, but gently deflating, by detaching from the bowl) and keeping the rounded side always up (if you turn and fold, then turn back up so the round smooth side is up. That will trap the air created by the yeast)
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post #3 of 12
8/19/07 at 4:37pm
Thread Starter 
I tried adding 1/4 cup of honey along with 1/4 cup extra water; that was definitely not the answer. It made a big goopy mess. I tried to fix it as well as I could and baked it, I’m hoping that the family will go ahead and eat it anyway.

Next time I think I’ll try just the honey and keep the water as is and see what happens.
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post #4 of 12
8/20/07 at 2:05am
as i said, you can;t go by measuring, you have to go by feel. If it feels goopy, then add more flour! If it feels too dry, you need more liquid. You've made it in the white version, trust your memory of the feel under your hand, and add enough flour to make it have the same texture. Trust your hand, not the measuring cup!
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post #5 of 12
8/20/07 at 8:45am

Whole wheat,,,,

Your whole wheat loaf will taste much better if you use fresh milled whole wheat flour.......................qahtan
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post #6 of 12
8/20/07 at 9:54am
Thread Starter 
I live in a very small town...population 835...I have to drive 18 miles to find a store that carries whole wheat. I buy several bags and keep them in my freezer. I wouldn't even know where to start to look for fresh milled whole wheat flour.
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post #7 of 12
8/20/07 at 10:17am
Don't worry about it... Changing out a cup of AP for whole wheat shouldn't make any difference to the amount of water you need in your recipe.

Dan
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post #8 of 12
8/20/07 at 10:20am

Whole wheat.

Sounds as if you use a fair bit of whole wheat flour. it might be worth your while investing in a mill, it doesn't have to be a fancy one, there are many on the market and E Bay, I have one that fits on my stand mixer.
There is a totally different taste to fresh milled, most people mill just enough to use at that time, the berry's/kernels will keep about a year if kept clean and cool.
It is said the wheat flour starts to go rancid in less than 72 hours.

qahtan ;-)))
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post #9 of 12
8/20/07 at 10:33am
Yeah, but a mill is a bit of an investment for the average home cook. Just keep an eye on the dates on the label and store it in the freezer.
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post #10 of 12
8/20/07 at 11:09am
Thread Starter 
You sound like my son with his coffee... He orders the whole beans and grinds just enough for each cup of coffee that he makes.

I'm afraid that my pallet is not sophisticated enough to tell the difference between his fancy coffee and the coffee I make at home. It all just tastes like coffee to me.

I buy two or three bags of King Author whole-wheat flour at the Super WalMart...an 18-mile drive from my home. I keep them in the freezer and it takes me around 2 months to use them up.

We live in a rural county and that WalMart is the only one within 40 miles in any given direction so they are always busy; I feel sure that the flour is fresh when I get it.
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post #11 of 12
8/20/07 at 12:08pm
Betty,
Have you looked at ordering direct from King Arthur's catalog? It's called "The Baker's Catalog" just google, and request one to be sent to you. I'm very rural and benefit from being able to pickup my items at the post office every two weeks or so. The company is very prompt and has baking items available that are hard to find, such as Laura Brody's bread Relaxer (maybe it's Enhancer?) but it's a great additive for wheat breads.
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post #12 of 12
8/20/07 at 2:23pm
Thread Starter 
Thanks, I did a Google search and ordered a catalog; I'll look forward to getting it.

I love kitchen toys but rarely get into the city...a 1-1/2 to 2 hour drive depending on the traffic... to go to a kitchen store; I'm sure I will have fun with this.
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