Whole Wheat Flour - Never Works?

Quote:

Originally Posted by Kincaidj 

When using whole wheat flour, is there anything that I'm supposed to do differently than when using all-purpose or pastry flour?

Do you use 100% whole wheat flour, or a mix of both whole wheat and white flours? I've never had success working with 100% whole wheat (pretty much the same results as you describe), and was always told to mix both flours for a whole wheat product. I'm no expert at baking but since your results reminded me of mine I thought I'd mention that. 

When I bake with wholewheat flour I usually mix it with white flour - approximately 1/4 cup wholewheat to 3lbs white flour.  I find that this works for me.  What you may wish to try (I do this to get my bread light and nicely raised when using natural yeast) is after putting yeast in sugar and warm water mixture I whisk the mixture until the yeast is completely dissolved, let is rest covered for a minute or so (until froth forms) then whisks it again and then use. 

I'd steer clear of whole wheat flour for most cookies and cakes, unless they're specifically designed for whole wheat, both in flavor and in texture - e.g. some muffins and quick breads are suited to whole wheat versions. 

However in bread, you have to be very careful but you can do it.  I've made plenty of whole wheat bread with 100% whole wheat flour, and it's come soft and light - but you have to take precautions.  It's all in the method.  Whole wheat has less gluten, and i suspect that the flecks of bran in it may cut or break some of the gluten layers, not sure. 

So, keep in mind these tricks

1. keep the top of the dough on top when you let it rise, and turn it so that the top is on the board when you shape the loaf.  In other words, knead the bread, and the smooth side then goes on top when it rises.  Then when you shape the loaf, put the top face down on the floured board.  Then shape the loaf and put that part that you put face down, back on top.  Try not to break it ever - even when you "punch down" the dough, in fact:

2.  NEVER PUNCH DOWN THE DOUGH - because you will break gluten strands, which have to hold in the air produced by the yeast.  Instead, separate it gently from the walls of the bowl and GENTLY PRESS it down. 

3. If your bread uses butter, no matter what the recipe says, add that amount of butter OR MORE, at the end of the kneading, and NEVER MELTED, it can be cold or room temp.  Otherwise i think what happens is it is absorbed into the flour and the bread will become a brick.  Instead, kneading after the gluten forms seems to make it rise better (probably because the gluten strands slide better over each other???) 

4.  Treat your whole wheat dough gently, but knead it a longer time.  Don't break, tear, slam or smash it, just press down, then pull back, never ripping or tearing the dough. 

Like others have said, I never make 100% whole wheat bread.  Tried that for a while and decided that it just isn't good for anything except fiber intake.  Tastes yuckky to me and my family. 

I  cut WW flour wih AP at a ratio of about 20 or 25% to make wheat loaf bread. When using a "white" WW like the King Arthur product, I cut the WW with AP a bit closer to 50-50. 

I quite dislike WW pizza or muffins so I never do that.

No matter, I find all WW baking also requires a considerable amount of additional sweetening to tame the 'bitterness" of the WW.  I also double check each time that my WW has not gone rancid... a trait that leads to really yukky tasting bread.

Quote:

Originally Posted by BrianShaw 

Like others have said, I never make 100% whole wheat bread.  Tried that for a while and decided that it just isn't good for anything except fiber intake.  Tastes yuckky to me and my family. 

 

I  cut WW flour wih AP at a ratio of about 20 or 25% to make wheat loaf bread. When using a "white" WW like the King Arthur product, I cut the WW with AP a bit closer to 50-50. 

 

I quite dislike WW pizza or muffins so I never do that.

 

No matter, I find all WW baking also requires a considerable amount of additional sweetening to tame the 'bitterness" of the WW.  I also double check each time that my WW has not gone rancid... a trait that leads to really yukky tasting bread.

You probably had old whole wheat flour, Brian.  The germ will go rancid and make it all taste horrible.  Fresh (or vacuum packed) whole wheat flour tastes nutty and is very good - if the taste is bothering you i think it's the age of the flour you used. 

As for the texture, for actual raised breads i guarantee if you use the method i described it will not be a brick, it will be soft and nice.  Not like white bread, of course, but it can get close in texture.  No one wants a brick. 

For cakes and stuff, yuck