"engv9q2ghqa" wrote in message
om...


My scale said my 3.5 cups weighted 15 ounces. (~4.3 oz per cup) I don't
know if the scale is accurate or not. I don't have any standard weights to
check it with.

I was faced with a similar problem when I found out that my digital scales
were not weighing accurately - it proved to be an uneven surface on part of
the counter top.
Sets of weights were expensive so I googled the Canadian Mint and found that
the Canadian dollar coin (the Looney) weighs 7 grams. Therefore, I
periodically check mine with pocket change.
Graham

salt-free whole wheat bread, and kneeding whole wheat flour
I use Braggs instead of salt for everything except sweets. It's made
from soy, salt free but tastes salt. For sweets, I use Capra mineral
whey powder. In breadmaking without salt, the dough moves along about
twice as fast as when I use salt. For kneeding whole wheat, I keep
adding water (instead of flour) many times during the kneeding
process. The whole wheat dough dries out and gets hard unless I keep
adding water--then I get a dough that is as soft and flexible as using
white flour. Definitely let it rise twice before shaping into loaves.

Linda

On Jul 31, 5:31 pm, "engv9q2ghqa" wrote:
Hi,

Does anyone have experience making whole wheat bread without salt?

I've made ordinary white bread in the past and had no problems. However I
recently tried making no salt whole wheat bread by modifying the recipe on
the back of the king arthur flour package.

3 1/2 cups whole wheat flour
1/4 cup powdered milk
1/4 cup vegetable oil
1 1/3 cups water
1 envelope yeast.

I'm not including salt or sweetener.

Don't copy this recipe. According to the redstar yeast web site, salt slows
the yeast and eliminating salt can cause the bread to collapse, and that's
exactly what happens when I use this recipe.

I think the problem is that it rises too fast and I just need to use less
yeast and get my oven pre-heated before the dough rises too far. Does anyone
have experience with this? Can I get this to work with less yeast and
shorter rising times? Is there a better way? I'd like to get a yeasty
flavor through long rise times. Is there anyway to get that? The recipe
calls for kneading once, and after the first rise, shaping the loaves and
letting them rise in the pan. Would it do any harm to knead again after the
first rise and do a second rise before shaping the loaves etc?

Thanks

On Aug 11, 9:02 am, Hitachi bread machine user
wrote:
salt-free whole wheat bread, and kneeding whole wheat flour
I use Braggs instead of salt for everything except sweets. It's made
from soy, salt free but tastes salt.

Have you looked at the sodium content on the Nutrition Facts on the
label?

One tablespoon of Bragg's has 660mg sodium.
http://www.bragg.com/products/liquidaminos.html

One T of Kikkoman less sodium soy sauce has 575mg.
http://www.peertrainer.com/DFcalorie...B.aspx?id=7104

La Choy Lite has 550mg.

Bragg's is FAR from "salt free." You have been deceived.

Linda

--Bryan

Bobo wrote on Sat, 11 Aug 2007 09:15:05 -0700:

BB On Aug 11, 9:02 am, Hitachi bread machine user
BB wrote:
?? salt-free whole wheat bread, and kneeding whole wheat
?? flour I use Braggs instead of salt for everything except
?? sweets. It's made from soy, salt free but tastes salt.

BB Have you looked at the sodium content on the Nutrition
BB Facts on the label?

BB One tablespoon of Bragg's has 660mg sodium.
BB http://www.bragg.com/products/liquidaminos.html

BB One T of Kikkoman less sodium soy sauce has 575mg.
BB http://www.peertrainer.com/DFcalorie...B.aspx?id=7104

BB La Choy Lite has 550mg.

BB Bragg's is FAR from "salt free." You have been deceived.

What is "Bragg's" by the way? Is it also called Aminos and is a
variant on soy sauce?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Aug 11, 10:25 am, "James Silverton"
wrote:
Bobo wrote on Sat, 11 Aug 2007 09:15:05 -0700:

BB On Aug 11, 9:02 am, Hitachi bread machine user BB wrote:

?? salt-free whole wheat bread, and kneeding whole wheat
?? flour I use Braggs instead of salt for everything except
?? sweets. It's made from soy, salt free but tastes salt.

BB Have you looked at the sodium content on the Nutrition
BB Facts on the label?

BB One tablespoon ofBragg'shas 660mg sodium.
BBhttp://www.bragg.com/products/liquidaminos.html

BB One T of Kikkoman less sodium soy sauce has 575mg.
BBhttp://www.peertrainer.com/DFcalorie...B.aspx?id=7104

BB La Choy Lite has 550mg.

BBBragg's is FAR from "salt free." You have been deceived.

What is "Bragg's" by the way? Is it also called Aminos and is a
variant on soy sauce?

Yes, and it does not taste bad. It just isn't low in sodium.

James Silverton
Potomac, Maryland

--Bryan

"engv9q2ghqa" wrote in message
om...
Hi,

Does anyone have experience making whole wheat bread without salt?

I've made ordinary white bread in the past and had no problems. However I
recently tried making no salt whole wheat bread by modifying the recipe on
the back of the king arthur flour package.


3 1/2 cups whole wheat flour
1/4 cup powdered milk
1/4 cup vegetable oil
1 1/3 cups water
1 envelope yeast.

I'm not including salt or sweetener.

Don't copy this recipe. ....



Hi,

For those interested I have an update on the no salt, no sweetener whole
wheat bread...

I found that using king arthur white whole wheat flour works. White whole
wheat flour is also whole wheat but it is made from a different strain of
wheat so it is lighter in color. In the final recipe I used 2 tbsps of oil,
and 1 tsp of yeast, 15 oz flour by weight, and 1/4 cup powdered milk, 1 1/3
cups water, no salt, no sweetener. Knead, form loaf, let rise in pan. Bake
40 minutes at 350 degrees. I assume two rises will work okay too, but
haven't tried it yet.

I also found the 100% whole wheat flour works with these ingredients in
no-knead recipes (using 1 1/2 cups water). It doesn't rise much in the oven
but doesn't sink as it did when I tried the kneaded recipes. Mix the
ingredients in a bowl, let rise. Mix again 25 strokes, transfer to pan ,
allow to rise, bake 47.5 minutes at 400 degrees.