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Monday, February 18, 2013

The Bread Never Rises

At least it didn’t today, despite following instructions, exact measuring, and timing. While not my first attempt at homemade bread making, this was my first try at making whole wheat bread. This recipe definitely did not turn out as expected hoped. bread bakingWe’re trying to avoid the color white as much as possible —  that includes clothing but especially food. That means no white potatoes, rice, pasta, bread, etc. But, exceptions are sometimes made as at the F&P nothing goes better with a comfort dinner of homemade meat loaf than mashed rosemary red potatoes.

Avoiding white bread isn’t hard, and we shop for varieties that include whole grains or wheat. But, the prices on some loafs at nearly $4 can sure dent a food budget. And it’s WHY I decided to try making a whole wheat bread. King Arthur Flour is the only flour brand that we buy. It’s pricier than other brands, but we feel the the quality is better.
Everything looked like it was going OK, until the dough didn’t seem to have risen as well as it should have. And after baking, the bread was way too dense and not light and moist as it was supposed to be. bread baking2But, even though this attempt was (far) less than perfect, the recipeIMG_8630 is posted below. Many folks commented on the King Arthur website that this recipe was “one of the best they had tried".”
I’m going to try again and maybe the second time will be better. The dough was kneaded in the bread machine set on manual; the bread was oven-baked. I used honey, adding chopped pecans toward the end of the machine’s dough kneading process.

Here’s where to read about King Arthur Flour’s Classic 100% Whole Wheat Bread — this one is similar to the one that didn’t work for me, but there were most likely other causes. As stated, this was my first attempt at whole wheat bread making and there’s still LOTS to learn.
TIPS from King Arthur Flour:
  • If whole wheat taste somewhat bitter try substituting 1/4 cup of orange juice for 1/4 cup of water. The orange juice tones down the tannic taste of whole wheat.
  • Why the range of water in the dough? A lot depends on the weather, season, and how you measure flour. Use the lesser amount of water in summer; or when it's humid/stormy; if you measure flour by weight; or sprinkle flour into the measuring cup, then level it. You need a greater amount of water in winter; when it's dry out, and humidity is low; or if you measure flour by dipping a cup into a canister and leveling it.
  • The liquid sweetener used makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless using real maple syrup, which is similar to a loaf made with honey, but with a faint hint of maple.

13 comments:

A Quiet Corner said...

The Pres is making bread this week too...although he's not a big fan of whole wheat, I am!...:)JP

Ludwig Keck said...

I haven't used my bread machine in a long while, but got interested in home-baked bread when I recently saw an add for "everything in the bag" bread making product. I read the directions on the bag at the store and my curiosity was peaked by this: They ask you to empty the yeast pack into a cup tepid water with a spoonful of sugar in it. Then let it sit until it foams before adding to the other ingredients. "Feeding" the yeast with a bit of sugar to get it going seemed like a good idea to me. Next I will have to try it.

Grenville T. Boyd said...

Next time we should do the whole process in the bread machine OR the whole process by hand. Mixing processes is probably what messed up.
BUT it tastes good anyway....Maybe toasted with Hot Fudge!!!!!! :-)
Grenville

Montanagirl said...

I really like wheat bread. Not much on white, unless I'm making my "Fluffy French Toast" recipe.

Out on the prairie said...

I had one go slow Sat., but wondered if I needed more yeast.Two days later I had a couple laoves.

Elaine said...

Lots of different things can affect how bread rises. If you liked the flavor it's worth trying again, making sure you have fresh yeast and a nice warm place for it to rise. Good luck!

Sandra said...

since i love all things bread, i bet i would have liked this anyway.

Anvilcloud said...

We never have white bread, and we use whole what flour in recipes, even when they call for All Purpose flour. However, we are either for too clever or too stupid to try to bake out own bread.

Lois Evensen said...

Your rising problem can have to do with the weather. As you know, we make bread nearly every day here when home and the weather can make a difference. I think it has to do with the humidity in the house. I do like to let mine rise in a cold oven with only the light on. That seems to keep the atmosphere as constant as possible from day to day, loaf to loaf. I have a feeling your next attempt at the same recipe will have better results.

thecottagebythecranelaketwo said...

Skip the oil! Sometimes oil can sort of suffocate the yeast. I don't remember why but it does and to be honest, most breads doesn't need any oil in them, I never use it any longer.

I almost only bake rye bread so I can't give You any recipe I'm afraid.

Good luck with the next loaf!

Christer.

Daisy said...

Sorry to hear it didn't go as well as you had hoped. I bet it still tasted good anyway.

Richard Cottrell said...

I never made bread, seemed like so much work. I do make and love cornbread. My mother was a good bread maker. Thanks for stopping by ,My Old Historic House, Hope we will see more of each other soon. Richard and Sissy Dog

Doris said...

I love whole wheat bread but I cannot make it. Thankfully we have a discount grocery in town which sells Pepperidge Farms bread for $1.25 a loaf. Better luck next time!

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