Wow - this recipe is really the best wheat bread, ever. My college son baked bread for himself all through school, and he simply freaked out at the quality and texture of this loaf! This is a g.o.a.t. recipe, for sure. Thank you for all of the included detail in the vid; your insight really helped me to produce an amazing loaf for my family. ❤ ps - For anyone trying out this recipe, weighing your ingredients is highly recommended!
I made this bread today. I don't have a mixer and my bread machine is too small for a double loaf so I mixed by hand. I baked it in a 13inch Pullman pan and it was perfect. This was a test. This will become my favorite recipe to make two large Pullman loaves every other week. The taste, texture and ease of working with the dough is much better than the recipe I used before. Thank you.
I just wanted to say that I'm in Colorado and tried all the changes for high altitude baking with various success. I then just followed the recipe and got the best outcome so far! For anybody else thinking they might need to modify for altitude, you probably don't - or need less adjustments than normal. It's a great loaf!
I made this bread today and OH MY GOSH!! It's the best homemade whole wheat bread I've ever tasted! When I was growing up my mom would make whole wheat bread and it always came out super dense and gross. I was so nervous because of that but I don't regret it at all! Thank you so much for this video!
Thanks for this video. I made my first loaf this weekend, turned out great, super tasty, and very hearty!! I used the boiling pan of water in the oven for rising which I think caused my loaf to be "over proofed" so I will try just counter top rising for loaf #2.
Hi, Dale here Merry Christmas to you and yours. I made this recipe it was great I will make it again. One wish though is that you would convert to imperial measurements. The combination of metric and imperial was a bit confusing. Again happy holidays,and thank you for your hard work.
Thw tips you explain are there in other recipes but they don't explain them as nicely and clearly as you do. Thank you. I have tried pretty much this with half and half of WWF and APF. That works well too.
It will last on the counter 4-5 days if it’s tightly wrapped in plastic wrap or in a good storage bag. Of course it will be less moist on day 5 than on day 1 but if you put it in the fridge it will get dry and crumbly right away. If you want to save it for longer, you can wrap it in plastic wrap and put in a freezer bag or in foil and store in the freezer for months. When we were a smaller family, I would make a whole loaf, then cut the loaf in half and freeze 1 half and keep the other loaf out.
It should work fine, although I’ve never tried it. I believe the ratio is 1/3 cup milk powder + 1 cup water = 1 cup fresh milk or follow the ratio on your package. I would make a whole cup and dump excess to avoid awkward measurements. Honestly, the recipe can be made with all water so as long as it’s the same amount of liquid, it’s fine. Don’t follow the weight measurement in the recipe for milk though, since it will be off when using dry milk. Simply follow the volume measurements for milk and weight for the other ingredients. It may affect the browning, so if you prefer a lighter crust, make sure you tent the loaf with foil for the last half of baking. Good luck!
I've made this bread successfully now probably 20+ times and lately have been adding some additions I think have made it really great. When it comes to shaping, once the bread is flattened out I fairly liberally add garlic powder and herbs. Oregano and Basil are obviously great! Next time I think I will try a drier cheese too like a feta or parmesan. Having a house smell like pizza is, IMO, even better than a house that smells like fresh bread :)
That’s so cool! I’ve never tried to fill it with anything savory. I’ve only ever make a cinnamon swirl variation. I’ll have to give the garlic and herbs a try! I bet even whole or halved garlic cloves would work!
You would have to look at your specific flour brand and see how many grams are in a cup and convert that way. It’s best to weigh it if possible since everyone scoops flour differently and so you may end up with more or less flour than a recipe actually calls for.
I love how you explained how your bread is exceptionally Moist and delicious compared to any regular whole wheat bread which I really hate. With your, well explained processing, I am so willing to try it again. ❤️❤️❤️❤️ I will let you know, and THANK YOU, you motivate me to bake again/.Annie
My 1st loaf was just fabulous!!!I'm baking my 2nd batch. Soooo perfect & delish, my husband loves it and I lovvvvves it too. The Honey bring the perfect sweetness amount to it😋. But this time I would make individual flat bread In bagel like round sizes with your recipe. TY❤️
You can double tap the right half of your screen or tap the right arrow key on your keyboard to skip ahead 10s in a UA-cam video. Hope this helps you personally. I think the channel is about simplicity and enjoying cooking, so it doesn't really feel overdone.
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THANK YOU! Best I've ever made and you've tweeked all of the pro-techniques perfectly. Well Done!
Wow - this recipe is really the best wheat bread, ever. My college son baked bread for himself all through school, and he simply freaked out at the quality and texture of this loaf! This is a g.o.a.t. recipe, for sure. Thank you for all of the included detail in the vid; your insight really helped me to produce an amazing loaf for my family. ❤ ps - For anyone trying out this recipe, weighing your ingredients is highly recommended!
I made this bread today. I don't have a mixer and my bread machine is too small for a double loaf so I mixed by hand. I baked it in a 13inch Pullman pan and it was perfect. This was a test. This will become my favorite recipe to make two large Pullman loaves every other week. The taste, texture and ease of working with the dough is much better than the recipe I used before. Thank you.
I just wanted to say that I'm in Colorado and tried all the changes for high altitude baking with various success. I then just followed the recipe and got the best outcome so far! For anybody else thinking they might need to modify for altitude, you probably don't - or need less adjustments than normal. It's a great loaf!
That’s awesome! I’ll keep that in mind when others ask me for modifications for high altitude baking with my recipes! We’re in SC so I’m surprised!
I made this bread today and OH MY GOSH!! It's the best homemade whole wheat bread I've ever tasted! When I was growing up my mom would make whole wheat bread and it always came out super dense and gross. I was so nervous because of that but I don't regret it at all! Thank you so much for this video!
I love to try however the vedio is a bit fast for me I am 78. Can you give a written instructions.
I really love the education in this video. You have a lot of knowledge and experience packed into this nugget. Nicely done. Thank you for sharing.
Thank you! I hope it was helpful! I still am learning so much about baking and cooking and I love to share as I go!
Well Explained!!! Cleared many of the questions and Doubts. Thanks
I’m so glad! Bread is much easier to make once you understand some of the science behind what makes a good loaf!
Helpful information. Thanks!
This is a great loaf. Your tips and methods result in a delicious tender airy crumb whole wheat loaf. Thank you.
Thank you! I’m glad it turned out well for you!
Thanks for this video. I made my first loaf this weekend, turned out great, super tasty, and very hearty!! I used the boiling pan of water in the oven for rising which I think caused my loaf to be "over proofed" so I will try just counter top rising for loaf #2.
Hi, Dale here Merry Christmas to you and yours. I made this recipe it was great I will make it again. One wish though is that you would convert to imperial measurements. The combination of metric and imperial was a bit confusing. Again happy holidays,and thank you for your hard work.
Olá! obrigada pela receita, a melhor que encontrei! Dúvida, se dobrar a receita, mudam as proporções dos ingredientes? Gata
Thw tips you explain are there in other recipes but they don't explain them as nicely and clearly as you do. Thank you.
I have tried pretty much this with half and half of WWF and APF. That works well too.
Great tips, I do have issues with kneading with my hands or my mixer. Never seems to get right always second guessing myself
Recipe
why not in the fridge how long will it last on the counter
It will last on the counter 4-5 days if it’s tightly wrapped in plastic wrap or in a good storage bag. Of course it will be less moist on day 5 than on day 1 but if you put it in the fridge it will get dry and crumbly right away. If you want to save it for longer, you can wrap it in plastic wrap and put in a freezer bag or in foil and store in the freezer for months. When we were a smaller family, I would make a whole loaf, then cut the loaf in half and freeze 1 half and keep the other loaf out.
Can I use dry milk powder?
It should work fine, although I’ve never tried it. I believe the ratio is 1/3 cup milk powder + 1 cup water = 1 cup fresh milk or follow the ratio on your package. I would make a whole cup and dump excess to avoid awkward measurements. Honestly, the recipe can be made with all water so as long as it’s the same amount of liquid, it’s fine. Don’t follow the weight measurement in the recipe for milk though, since it will be off when using dry milk. Simply follow the volume measurements for milk and weight for the other ingredients. It may affect the browning, so if you prefer a lighter crust, make sure you tent the loaf with foil for the last half of baking. Good luck!
Looking forward to trying this recipe. It says 4 teaspoons, but not what of....water? Also can you use evaporated milk for the 1/2 cup milk?
Yes of water! Sorry for that typo. I think evaporated milk would work fine. I’ve never tried it, but I assume it would be good!
I've made this bread successfully now probably 20+ times and lately have been adding some additions I think have made it really great.
When it comes to shaping, once the bread is flattened out I fairly liberally add garlic powder and herbs. Oregano and Basil are obviously great! Next time I think I will try a drier cheese too like a feta or parmesan.
Having a house smell like pizza is, IMO, even better than a house that smells like fresh bread :)
That’s so cool! I’ve never tried to fill it with anything savory. I’ve only ever make a cinnamon swirl variation. I’ll have to give the garlic and herbs a try! I bet even whole or halved garlic cloves would work!
Hi, Can Sugar be used in place of honey?
Yes in the same amount 👍
@@househackingmom1098 Thanks 😊
How many cups of flour do I need?
You would have to look at your specific flour brand and see how many grams are in a cup and convert that way. It’s best to weigh it if possible since everyone scoops flour differently and so you may end up with more or less flour than a recipe actually calls for.
How much is 9gram yeast in tablespoon?
Yes a tablespoon is good.
I love how you explained how your bread is exceptionally Moist and delicious compared to any regular whole wheat bread which I really hate.
With your, well explained processing, I am so willing to try it again. ❤️❤️❤️❤️
I will let you know, and
THANK YOU, you motivate me to bake again/.Annie
Yay! I hope it turns out great for you! I have a sourdough version coming soon too hopefully! Happy baking!
My 1st loaf was just fabulous!!!I'm baking my 2nd batch. Soooo perfect & delish, my husband loves it and I lovvvvves it too.
The Honey bring the perfect sweetness amount to it😋.
But this time I would make individual flat bread In bagel like round sizes with your recipe. TY❤️
I am from India .
You are looking so beautiful .
Not mentioned bread mould size ?
8-1/2” x 4-1/2” but anything close to that is fine.
Do you have to show the entire duration of kneading? 😀
You can double tap the right half of your screen or tap the right arrow key on your keyboard to skip ahead 10s in a UA-cam video. Hope this helps you personally. I think the channel is about simplicity and enjoying cooking, so it doesn't really feel overdone.
Why metric?
no recipe ingredients shown below on pc
I just checked and they should be in the description box if you click the drop down arrow.
B
Boring .