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Whole Wheat Bread Recipe Help Request

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Curly Sue

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Whole Wheat Bread Recipe Help Request

On 10 Jul 2004 14:48:14 GMT, (WardNA) wrote:

>Any whole wheat bread recipe (and what the hell do they mean by 'wheat bread
>flour'?)

Since the title is "100% whole wheat bread" I'd guess that the author
meant "whole wheat bread flour" (and yes, there is -or was- such a
product, I haven't seen it in a long time).

>that asks for that kind of precise detail in its sugar sources and
>proportions is playing games with you.

I suspect that the recipe was simply halved from a larger recipe (to
accommodate an ABM) and not adjusted to more reasonable amounts.

Although I have to say that with molasses, there's not much room to
play- you can tip from peak amount to "too much" with just a tad more.

(Note to OP- if you do use the molasses, use "unsulphured" since the
"sulphured" ones might interfere with yeast action.)

> Ignore the honey and molasses
>instructions; give it a good dollop of brown sugar; and challenge anyone to
>tell the difference.
>
>Neil

Yes, that's a good way to get the molasses color/flavor without danger
of overdoing it.

To the OP, with that recipe try 2T brown sugar (no molasses, no honey)
and 2 T honey. 100% whole wheat bread can use the extra sugar. Also,
honey will help keep the bread fresh.

If you do want to go with granulated sugar, use 4 T and add 1 tsp
lemon juice. (Honey and molasses are both acidic, which supposedly
helps condition the dough).

Sue(tm)
Lead me not into temptation... I can find it myself!

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