First Lessons in Bread Baking Part 2: Half Wheat Half White
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- Опубліковано 12 вер 2024
- Using our basic recipe, we now replace half the white flour with freshly ground wheat flour. This is a delicious recipe and a great introduction to using wheat flour in bread making. The wheat flour increases the protein and other nutrients in the bread.
The recipe and more details about the method are found in our first video of this series: • First Lessons in Bakin...
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As a young bride 47 years ago, I asked my grandmother for her recipe for potato bread. She was in her late 70's at the time. She had learned from her aunt as a young girl and had it down to perfection. Huge batch that will make 10 to 12 loaves. Over the years I have used it from totally white to 100 % whole wheat. The potatoes add food for the yeast and yield a nice whole wheat. Sometimes I add some extra yeast too. As I have neared my 70's I can no longer knead that huge mass of dough and have cut the recipe down for either my bread machine or kitchen aid. I still make 12 loaves, gift a few, freeze the rest and have only one mess to clean up. Every one I gift the bread to over the years raves about it!
Karen: I too have problems kneading that much dough, but my Bosch Universal Plus mixer can do that job now. It can knead a substantial amount of dough, I think about 6 loaves of bread worth of dough at a time. If you get one you will want the 800-watt version of the machine. I love mine my husband refers to it as the beast, but it is not an overly large machine. Unfortunately kitchenaid mixers are just not of the same quality as they used to be and do not even recommend that their mixers be used to knead bread dough anymore. But they continue to give us a dough hook because they know we will use them for that purpose anyway. And please share that recipe for whole wheat potato bread. There may come a time when bread flour is in short supply and adding potato would make the wheat flour go further. Many of the potato bread recipes were developed when wheat was in short supply.
@@kathygarner419 Yes! I was forewarned by a friend when I was about to buy a Kitchen Aid, that the motor may not hold up to whole grain dough. That is why I purchased the Bosch! I would have also considered the wonderful Ankarsrum, but it was not in my budget.
I love the idea of using a plastic grocery bag to cover the rising dough. I’ll be adopting that tip for myself. Another use for all those bags. 😊
A tip that helped me in knowing when I had kneaded my dough long enough… I pinch off a dough ball about the size of a golf ball, then slowly stretch it to see if I can stretch it thin enough for light to show through it without the dough tearing. It’s called the “window pane test”. Very helpful to me. 🙂 Thank you for sharing your great videos! 👍🏻👍🏻🙂❤️
I’m really enjoying your videos. I recently cut the cable cord. Your videos are better and more informative than the food network.
Goodmorning Pam, I made this bread yesterday while watching your video. At first I thought the extra 15 minute rest periods, and the lower temperature of the liquid to activate the yeast, would not make a difference. I was wrong!!! My bread turned out beautifully!! Soft and delicious! I also only kneaded by hand like you did, instead of using my kitchen aid mixer. It is good to know how to knead by hand. Thank you for all your detailed instructions. It really helps to know the science behind the methods you teach. Blessings to the RoseRed Homestead
Thank you so much! And thanks for sharing your comments. It is such a help to others when they hear comments like yours.
Q
YOUR EXPERIENCE AND TEACHING ABILITY ARE A REAL BLESSING TO MANKIND!!! YOUR VIDEO HAS ADVANCED MY BREAD MAKING ABILITY TREMENDOUSLY. KEEP UP
YOUR AMAZING WORK.
Wow--thank you so much.
Good Morning, Miss Pam!! Thank you for your recipe!! I used to make half and half bread about 20-25 years ago. I was given a recipe and followed it for a few years!!! I remember that the half and half recipe was SO tasty!!! With some butter and jam on the fresh bread--oh such memories!!! Your video has spurred me into restarting making my own bread!!! I have never had a grain grinder 😥, I always wanted to get one, but never had the money to do so. Bless you my dear for sharing and imparting your immense wisdom with us!! I wish I could give you a great big hug, for all your videos have taught me!!! Thank you, thank you, thank you!!! I can hardly wait for your next video!!! So, until then I shall await your next bread recipe lesson!!!!
Thank you for your kind words and your story. I don't think anything beats warm bread just out of the oven with butter and jam.
I’ve viewed many of your videos and you are just the BEST teacher. Say a prayer, tomorrow I’m going to make my first two loaves. Excited and scared.
@@scbache5410
I’m going to try as well. I hope it works for you !! She is such a wonderful teacher. Happy baking !!
I always wanted to learn how to bake bread and this morning I turned out my first two loaves of half-bread flour, half whole wheat (request from the family). They turned out great. I very much enjoy your instructional videos. Please accept as a complement: it's like learning from my mom - who I wish I'd had learned from when I had the chance. I look forward to your other bread making classes. Thank you.
That is wonderful to hear--congratulations!
Wow. I love it when you teach the WHY of something. Recently I’ve been dividing my kneading into two or three parts (situation required it) and have been pleasantly surprised by improved results! Now I know why - flour had more time to rehydrate. Fantastic. Thanks so very much. My bread is proofing as I type this. I’ve been baking for 60 years, but who says ya can’t teach an old dog new tricks?! I love science, and you and Jim! ❤
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You are such a wonderful teacher Pam. You don’t leave out anything! I appreciate you! ❤
You are an outstanding teacher. Thank you for your videos. Very much appreciated.
I I just took 2 loaves out you taught us last week! I still have to work on my folds but they look better thus week then last! Thank you so much for teaching us. I used to be scared to try baking 🍞
Heather--you almost made me cry! This is exactly why we make these videos, and you are amazing to take the risk! Congratulations!
@@RoseRedHomestead You are welcome and thank you again. I.learn so much watching your videos. And love your teaching method!
@@heatherlopez6627 Thank you so much!
@@RoseRedHomestead Well if you add too much flour
Thanks RoseRed, I am starting making my own bread! Actually, I have been (lately) switching from processed food to homemade food.
I also teach/research chemistry at my University, so I appreciate very much your rational science comments. Best wishes and greetings from Argentina! Alex.
Thank you, Alex from Argentina! How nice of you to share your comments. And great choice to move toward more homemade food!
Pam ….. you are a Master Bread Maker !! I’ve never watched such a detailed and explanatory bread making video …. Honestly ! I now, after watching both videos, feel confident that I can do this !! I’m going to try this method with half KA organic white flour and half organic buckwheat flour. I never knew up until about 2 months ago, that buckwheat isn’t a grain at all. It’s a seed and is gluten free, which will change the finished product but may be better for my health. It turns out that buckwheat has amazing health benefits and hopefully will make a good finished loaf of bread. I will experiment to see if I have to adjust the amounts of each flour. But I HAVE to have my bread and the skill to do it !! I have an Ankarsrum mixer and a small Bosch mixer, which are both wonderful, but I need to be able to accomplish this bread making with my own two hands in the case of a major power outage. Thank you so much for your knowledge, experience, and your wonderful manner of teaching !! Much love ❤️
I am *loving* this series on bread baking and looking forward to more!!
Thank you, Chris! Multi grain bread is on the way this Saturday! I am so tickled you watch our videos!
I made my first loaves of 1/2 and 1/2 wheat bread today. They came out beautiful, nice and brown with a great crumb. I appreciate your channel, so filled with great instructions and wonderful scientific support. As a middle school math teacher, I appreciate research based information. I feel safe eating whatever you suggest. Thanks for all of your hard work along with documented videos. I am going to make the multi grain bread next.
That bread is beautifulllll....can't wait to try it tonight!!!!
I really think you need a taste tester, and I unselfishly offer my services.
LOL! I think Jim is already permanently in that position but I will let you know if he quits!
Jim ain't gonna quit.
😁 😁 😁
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You are a good teacher! I really appreciate you and pray the Lord blesses you in many ways 🙏🏼✝️♥️. Thank you!!!
Thank you so much for this series! I’ve been following your advice on the lower water temperature & am now following your recipe. My altitude is just under 1,200 ft & your proofing times are the same as your higher elevation. I grind wheat berries with sorghum & millet & add it to all purpose flour. I shape my dough into rolls, bake @ 425 degrees for approximately 15 minutes & they’re turning out perfect every time!
Fabulous! We will be talking about other grains very soon in the series. So glad you are enjoying it.
I remember making my first loaf of bread, I was about 10 or 11. I love bread making.
Thank you so much for this video. For the first time ever my bread actually turned out and I am the one supposed to bring homemade bread for Christmas dinner today. . I watched your video after 8 failed loaves of bread yesterday and today both loaves I made were perfect. Merry Christmas
You are the best-est bread baker in the world! xoxo I'm so happy to have found you. Love from Ohio
I just stumbled across your videos as I used to make bread very often, but due to diets and the stress of the pandemic I had stopped. I appreciate your no-nonsense approach, your inclusivity of newbies and those of more modest means. And while my methods are a little different than yours, I can see you understand and are able to execute the fundamentals. Your husbands description of bread dough feeling like a “marshmallow” was spot on. Thank you for bringing self-sustainability practices and common sense to the masses.
You are very welcome.
Your videos are indispensable. I have always been afraid of baking. I love it! Thank you so much!
I love these videos and so many more you’ve made! I’m going to bake some bread today… and start my sourdough starter again
You precious lady, who on earth would make fun of you? Definitely not me. I'm so appreciative of your time, it's such a blessing.
Thank you so much for your thorough explanation. I just started milling and needed explanation on why I’m not getting a good rise. You have helped me out very much so I appreciate your instructions. God bless! So grateful to you!
Love your tutorials Red I will try them bread making
Again thank you Pam for these beginner's bread baking series. I just finished watching the 1st video. You make it look less intimidating lol. I'm going to watch each video in this series.
Thanks for the comments.
I remember making my first loaf of yeast bread, 65 years go. I still like making bread, and eating it too.
I’ve watched many of your videos and I want to thank you for your work and sharing your knowledge with us. You continue to inspire me. I’ve started dehydrating and canning again and I’ve added the Presto electric canner and a freeze dryer along with a NutriMill classic grain mill. Preserving health food and preparing for tomorrow is my passion.
I throughly enjoyed this 2nd informative video of bread making and your easy to follow instructions.
You are definitely a great teacher and motivator! ❤
I love making breads. I’ve been doing it for a lot of years but I’m looking forward to trying some of these methods. I might be able to up my end product 😊 for sandwich bread.
Pam, I really love your explanations! Thanks!
I found a grain mill at a church sale for$8.00 Was so excited. Just learning how to use it.
Oh my gosh! That is amazing--how lucky for you.
Thank you! What a great video. I’ve been trying to find a recipe that my family will love and I am going to try this. I love that you are using a mixture of white and wheat. Thank you! Your videos are very enjoyable to watch.
You are so welcome! So glad you are going to try it!
After watching your bread series a few times over, I decided to start with this recipe today. I printed the pdf from your website to follow along, and it was so helpful!! I used to bake bread weekly, but it was so many years ago, and I'd forgotten everything. I have a sourdough starter just about ready, so I thought that maybe I should start with something basic.... Thank you so much!! They're doing the final proof now... I'm so excited to have home made bread again!!
Wow! That crumb looks amazing Pam! I love all of your videos, I have learned so much from you and always appreciate when you post a new video. I'm planning to make your lemon curd for my mom on Mother's Day, I know she will love it!
You are so welcome! We are so pleased that our videos have been useful for you. I think that is a great idea for your mom for Mother's Day!
Another excellent video, thank you.
God Bless you always more power thank you always your sharing recipie so very interesting ilove it From the Philippines Zambales
So much flour from only a few kernels of wheat! I’m so amazed!
So are we. Jim
What a wealth of knowledge you have. Thank you so much for sharing.
So nice of you! Thank you. And thanks for your comments.
My family is grown, but when I was baking bread, I did freshly ground flour four loaves twice a week. My whole wheat bread raised like white. I need to get back to it.
I made two loaves of the half white/half wheat today. I added some tomato powder in place of some of the white flour and OMG the color, texture and taste are superb. Thank you for sharing your knowledge and experience.
Oh...my mouth is watering! That sounds fantastic. Thanks.
Great teacher!
Good morning 🌞 great information. I’ve never baked bread before but after watching both of your bread videos I think I can. 🚂
Those words are music to our ears! This is exactly why we do these videos. Good for you!
Thank you Ma'am!
Very helpful! I’ve been baking bread for many years but never knew how to properly shape the loaves. Thank you! 👍🏼
I just wanted to thank you for the knowledge you have shared. I'm so excited because I now make bread for my family. They absolutely love it! Thank you again!
Very interesting and informative , will try as soon as possible, have been looking for different recipes , yours looks amazing and easier. Thanks again.
Part 2! Another wonderful video on successful bread making ! Blessings!❤️
Thanks!
Oh boy! You answered a few questions I've had for months now, including the effect WW components have on gluten formation and one I didn't realize or logic out: pre-proofing and losing the power of the yeast to contribute to rising. I wish I could instantly absorb what you know!!! I just can't get enough!! Thank you!!!!
Each Video gets gooder and gooder 🙏🏻🌹🙏🏻
Thank you Pam. I can’t wait to try your recipe and your folding method. I do not remember learning anything about folding in Home Economics 50 years ago. My teacher probably wasn’t as smart as you. 😂
I look forward to your upcoming videos on bread making. Have a blessed day!Much love from Texas.
Thank you! And I am so glad you are going to try it. Probably not smarter--I just keep up on research!
Thank you so much for sharing your experience and knowledge.... I followed your advice as closely as possible and had AMAZING results my very first time making fresh ground half and half... SUPER DELICIOUS with my homemade bean soup... You're a VERY good teacher and your husband is a great camera man. 🙂
I haven't tried to bake bread in almost 4 decades. For years I used a bread make but my new bread maker and I are not getting along. Watching your videos I'm inspired to give the hands-on approach another try. As you said, we've learned a lot from the last 2 years. Time to go back to basics. Thank you for teaching these skills.
You are welcome! Enjoy going back to basics--that is one of my favorite things!
New sub from New Zealand. You know your bread.
Thank you Rose...I always learn something from you....Kathleen
You are so welcome, Kathleen. Thank you so much for being a regular member of our community!
I tried your method and the loaf turned out beautiful. Thank you. ❤️
Wonderful! I am so pleased to hear that!
I am so grateful for your videos! I love to understand why, and you make it so easy! I've made bread for some time, but have experienced to many "problems". Now I know what and how to corret them. And thanks to your husband, too! What excellent photography!
Thanks for the Bread series! I've watched all the videos now, including the newest one! 👍🏼 Can't wait to start today! 😁
You are so welcome!
Thank you for sharing your knowledge. I just started to bake bread and mill my own flour. I’m at 7467 altitude, having a few issues with height of bread. I will be following your instructions and try 1/2 AP flour and Soft wheat. Thanks again. I can’t wait to see your next video.
Sounds great! We will be doing multigrain bread this Saturday!
I have watched several of your videos, you are now my favorite to watch !
Michelle: Thank you. Jim
You are the sweetest and most encouraging person to teach others how to cook.
Thank you so much!
Perfect! That looks delicious. Awesome job.
Thank you 😋
I have baked the white bread based.on your 1st video last weekend and it turned out.perfect !!.I can't wait to see and taste how this one turned out. 15 more minutes in the oven!
I used to make bread when my kids were little. We would have one night a week that was fresh baked bread and jam night - helped out with the budget as well as being a favorite night for the kids! I only used AP flour from the store. My sister uses whole wheat, freshly ground, for her bread even today and she likes to add additional gluten to help the bread rise. It’s a hearty bread that’s tender and fluffy!
Karen: Thanks for letting us know about your bread baking experiences. Jim
I enjoyed this so much! I will be try this recipe soon. Thank you.
You are so welcome. I hope you do try it and find it to your liking!
This is so wonderful!! I am so excited to begin baking bread again. It has been many years!!! You are so awesome and a great encouragement to me and many many others! Prayers 🙏
Laura: I hope you enjoy! Jim
I am so glad that I watched this video now I know how to make bread the proper way I hope I can do it right thank you so much and God bless
You are so welcome! You can do it!
I can get my whole wheat to rise quite well. I use vital gluten. I knead it it for 15 min then put it into loaves. I let it rise for about 2hrs. Its nice and fluffy
Good for you. Adding extra gluten is not something I do at all. But if it works for you that is great.
Looks perfect to me! Thanks for sharing. I have made bread since I was really young too.
Thank you. I've been making my own bread now and still practicing rolling out my dough sometime I can do it goo other times the tops tend to separate. Can't figure out why that happens. I like how you do it so will try it tomorrow when I need to make more bread. Can't wait to see your multigrain bread.
Thanks for your comments. We are working on that video as I am writing this! It is proofing! Check back in a few hours for the posted video.
I am Jack's wife (he doesn't cook - not sure how his name got includes - LOL). I baked 12 loaves of sourdough bread EVERY Saturday when my 3 children were home. I loved it but am ready to do some regular loaves for just Hubby and I. Thank you so much for your videos. I trust your recipes and videos. Keep them coming!!!
That is awesome! We have no plans to stop making these videos as long as we have things to share.
Your bread videos are so helpful. Previously I was making bread in my Kitchenaid mixer and it never turned out right. I have been following your instructions on the all white and now half wheat/half white and my bread is turning out perfectly moist. Thank you so much for all your work and helpful hints.
Sounds great!
We made this bread and it is delicious. It is the best bread I have ever made. Thank you. I have learned so much.
Maryella: We are happy the bread was so good to you. Jim
Your a very nice person and very thoughtful thanks for sharing your knowledge and time Cheers Florida
So nice of you, thank you.
If you don't have a grain mill, I understand you can grind the flour in a VitaMix blender.
I use the grain blender (extra) with my vitamix. I can’t afford all these expensive gadgets I’ve been seeing on line. It works fine but I make sure I sift.
Thanks Mrs. Pam
Your truly are a great instructor, I can't wait to put in practice your method.
Nice! I haven't made bread in years, but I have everything to start again....my favorite thing to make when my kids were little, was cinnamon rolls! Yum!
I absolutely love your videos. Great information and you are so soothing to listen to!
Keep your great ideas coming; we all are having a ball learning from you!
So glad to hear that! We plan to keep going for as long as we can.
I love the bread recipe; although, I think my bread could use a bit more salt. Thank you for teaching me how to make bread from scratch using wheat berries, I am so thrilled that it turned out.
Glad to hear that. And if you want to adjust the salt amount, go for it!
I don’t know who made fun of you for having an air pocket in your last video but shaming on them. Don’t they have anything better to do with their lives? I greatly appreciate your videos and the fact that your sharing all your knowledge with us. My husband won’t eat wheat bread and I’m not really sure why but maybe if I add wheat to it slowly he’ll start liking it. Thank you so much for another great video!
Thank you--those comments about air pockets were stated in a comment and were all in good fun, so I was sort of teasing them back. But I appreciate your support!
Can’t wait to try❤❤❤❤
👋 Hi Ms Pam and Mr Jim. Excellent video. Tfs, please stay safe, hugs.
Another great video. I get so excited about each new video you do. I would like to get a grain mill. But I do love King Arthur flour.
Thank you so much. And yes, bless King Arthur for their wonderful array of flours!
Going To the Store for whole wheat flour! I Buy Whole-wheat bread so I can’t wait to start making my own Homemade! My ears really perked when you mention some added seeds. I love sunflower seeds in my whole wheat bread. I’ve made many of your recipes and all are EXCELLENT. SauerKraut one of my Favs. Eat cold! Delish! ❤️& Thanks
That is fantastic! In our multigrain bread video coming next in this series we are going to talk about different things you can add to the bread dough. Thanks for sharing.
I am so thankful I found your channel. I have learned so much and appreciate your explanations for everything ❤️
Lanette: I'm so glad! Jim
I have made homemade pumpernickel when I was young. It was fun.
Jlynnc: Great! Jim
I love these videos! Thank you so much!!!!
Cari: Glad you like them! Jim
Great instructional video, thanks! I haven’t tried your method yet, but I will soon. I’m intrigued especially by your folding method.
Please do try it and let us know how it works for you! Thanks for your comments.
Thank you even though I have baked bread I am learning so much. Have shared and telling my niece's
please go watch and learn. I can't wait till the next lesson.
Thank you so much. We would love for your niece to join our community as well!
@@RoseRedHomestead I will tell her know but her internet has been in and out lately. But I will keep her abreast of all you info. And thank you
Mrs. Pam I made the 1/2 wheat 1/2 white bread Yesterday. Couldn’t find whole wheat flour, not even at Wallyworld. The bread “2 loaves” turned out PERFECT. Thank You for Your Recipe and Guidance to obtain my Delicious Bread. ❤️🙏🏻
That just thrills me! So glad you had success! Thanks for sharing.
@@RoseRedHomestead 👍🏻
Thank you for your videos. I was hoping that you could teach how to make Strombolis? Thanks again and Hod bless you for all you do.
Thanks for another awesome bread class💞🥰
I thoroughly enjoyed Part 1 and Part 2. I tried the 1/2 and 1/2 several weeks after the 100% white flour loaves., which turned out great. I did pay close attention to the folding. It has gotten colder here and the 1/2 and 1/2 loaves are not as good. I may preheat the oven as I’m starting, to warm up my kitchen. Maybe that will help. Thank you both for your videos. I am enjoying this learning process.
The wheat flour is heavier and if it not proofed in a warmer spot, it can be sluggish to rise high enough before baking, so makes a heavier bread for the half and half.
Thank you. I’m on the right track. I’m grateful for your reply!
I have discovered your videos just in time ! This year I plan to develop Bread making skills ( at 50 😁) you make it look so easy
Good for you! It is never too late to learn new skills!
I use 1/2 wheat and 1/2 white. My sweetener is Grandma's unsulphered molasses. It is popular here to say the least.
Peter: That sounds great!! Jim