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John Kane John Kane is offline
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Default whole wheat bread

On Jul 31, 8:31 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


I usually just use the yeast, flour and water. Warm water (say about
baby bottle temperature, room temperature flour, chuck the yeast into
the warm water and let work for 304 minutes, add flour and away you
go.

Let rise once, punch down and put into pans, let rise again, bake at
350 F.

It does not seem to hurt to do a second kneading but I don't see an
advantage but there may be one. Salt is nice but can mess things up
so I'd do without it for a first few tries. Same with the oil. It can
be nice but it is not needed.

John Kane, Kingston ON Canada