The Best 100% Whole Wheat Bread
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- Опубліковано 26 тра 2024
- Bread is a popular topic around here and we are back with your much requested 100% whole wheat loaf. I have to admit--whole wheat bread is an acquired taste here in the US where we have been so conditioned to flavorless white flours.
So don't be discouraged if your family doesn't grab on to this right away. You can add a bit of white flour to ease them in if needed, but this recipe really is written for use with all whole wheat (make my beginner white bread video and swap up to half of the flour with whole wheat to it if you'd like to).
Today I'll be showing you how to temper the bitterness wheat bread can have while still getting a tender, flavor-complex loaf that's just begging for some butter and jam.
Get the recipe: www.kingarthurbaking.com/reci...
Milk powder: rachelballard.thrivelife.com/...
USA Pan loaf pan: amzn.to/3dFNhiG (affiliate link)
How to activate yeast: • How to activate dry ye...
The full white bread video with plenty of extra details: • How to make a loaf of ...
Join the Feast and Farm email community and bake better breads: delicate-waterfall-4366.ck.pa...
Ingredients:
1 to 1 1/8 cups (227g to 255g) lukewarm water
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey, molasses, or maple syrup
3 1/2 cups (397g) King Arthur White Whole Wheat Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons (8g) salt - Навчання та стиль
Just an FYI if anyone is interested; that orange juice that was put in serves another purpose as well - the citric acid kind of super activates the yeast and makes it rise better. I have only just started making bread and was having constant problems with dense, hardly risen loaves. Then I did some research and found that ascorbic acid, citric acid, each will help the yeast work its magic. Now, whenever I am using a yeast recipe I put in 1 Tbsp of Lemon Juice to the mix. It works wonders. You can also use white vinegar and even crushed up Vitamin C tablets (never tried that!).
Thank you! I used a little lemon juice in this recipe since I didn’t have oj and it turned out great!
I made this and I’ll will make it again and again, Thank you, not only are you a delight to watch, and your instructions are so helpful. God’s many blessings 🙏🏻🌹🙏🏻
I learned a tip from another channel. Cover your dough with a plastic grocery store bag. It’s roomy enough that you don’t have to worry about the dough rising enough to stick to it. It works beautifully!
Yes that works! They do that on the British Baking Show all the time
I'm so happy that I found you! The best things in life are everything homemade and you've repeatedly been showing us how to do anything homemade. You are the best! ❤️
Welcome!!
Thanks for sharing. I will be making this soon.
Hi!! Thank you for the video!
I made your recipe and instead of dry milk, I put unsweetened almond milk, and instead of orange juice, I put water. And it came out great!! My whole family loves it, not too bitter, not too sweet! Thank you!! ✝️🩷😊👍 May God Bless you and your family always!
That's certainly a different way to do it but I'm glad it worked for you!
SOOOO Tempting delicious recipe thanks for sharing such a nice Recipe 👍👍👍👍 Great job well done 👍👌👌👌
This is an excellent video. It's very important that you explain WHY you do each step. My bread will improve as a result. Thank you!
Thank you! Knowing why has always been helpful to me too.
Just got a new subscriber...many thanks for your helpful videos
Thank you , I will try to make this
Love this bread!! Thank you girl!!
You are so welcome!
Hi I'm just an old man but I love fresh bread and I live off the grid 100%. Seeing your video has inspired me to make my own bread. In the nice thing about it is I can make dinner rolls I can make cinnamon rolls wow! Thank you so much for sharing this recipe I'm going to use it a lot😊
You can do it!
Will be making this whole wheat bread, today. I usually make slow rise whole wheat bread using 1/4 tsp yeast, extra virgin olive oil and no sugar..with 67% of the flour being Whole wheat, and, of course, no milk. It is actually pretty good.. It isn't bitter at all. I use the California Olive Ranch, "smooth and balanced" Extra Virgin Olive oil.
Would love the slow rise recipe
Thank you!
I’m trying this :)
Hello from Lexington, North Carolina!❤ HAPPY 4TH OF JULY 🇺🇸🇺🇸🇺🇸🇺🇸 This looks delicious, we haven't eaten white bread in over 20 years.
Thank you for making this video. I've been petrified of baking bread and this helped ease the fear. My bread is proofing now and I am confident it will be edible. : )
I hope you loved it!
This is beautiful! I’ll definitely try baking this bread 💛
This recipe works oh so well 😃
You are a great teacher, I made your white loaf and it was great. My son laughed and said after 950# of flour you finally succeeded. So true. Lol
Hahaha I wish it hadn't taken that long! Congratulations!
Awesome 👌 👏 👍
It came out awesome! Thank you this was my first handmaking wheat bread. Making another one to share!!
speak in english
in enģĺish
Really yummy. Where did you get your bowl? I would love to have a bowl like that for my old country kitchen.
It's a floral lace Temp-Tations bowl from QVC.
good one
I am looking for a scale like you described where the front pulls out to make it easier to read. I could not find where you put a link to it. Can you help me? You do make beautiful bread. Love your videos.
Yes here it is. It's an OXO scale: www.amazon.com/OXO-Grips-Stainless-Pull-Out-Display/dp/B079D9B82W/ref=sr_1_1?crid=189C4SHJJHDD4&keywords=oxo%2Bscale%2Bpull%2Bout%2Bface&qid=1702640711&sprefix=oxo%2Bscale%2Bpull%2Bout%2Bfac%2Caps%2C126&sr=8-1&th=1
Do you have a link for the pull out scale?
Can I use olive oil instead of avacado oil which I have not seen here in UK. love the way you explain what you are doing by the way .. novice baker.
If you don't mind the flavor. Vegetable oil is fine if you cook with oils like that. I avoid them.
I fell in love with your bowl.. would you mind sharing where you bought it from?
It's a blue floral lace from Temp-tations on QVC. I've owned it for many years. I don't know if they make them in that size anymore but you can check!
@@FeastandFarmCooksthank you!
Oh how great.
This looks real good! I saved the recipe to make soon.
Great video! I just picked up the white whole wheat flour because I had never heard of such a thing, was wondering what to make with it.
It's Villanelle! lol sorry not sure if you got that before (Killing Eve reference).
Awesome bread recipe though. I'm going to try this weekend.
I have no idea what that means but I'll look it up 🤣
Hi! Can you tell me where you got that absolutely gorgeous bowl?? ❤
Yes! It's a blue floral lace mixing bowl from Temp-tations bakeware on QVC.
With the orange juice, does it bring the liquid total to 1 and 1/4 cups? Or is it included into the 1 cup total?
Yes you'd want to replace some of the water with it keeping the liquid totals the same. Adding additional liquid would change the recipe significantly.
My loaf looked like it had risen just right, about 1 1/2 inches over the sides of the loaf pan but then as it baked it settled down to even with the sides of the pan. What did I do wrong? Great video and very much appreciated!!
When it sinks it's usually because it either over rose a bit before baking or it was jiggled/jostled a lot when it was put in the oven. More likely is that it over rose. Sometimes just double in size isn't the top of your pan depending on the size.
is there a substitute if I need to make the bread non-dairy? Maybe soy mild powder?
Oh... I'm not sure. I don't use soy anything so it would be hard for me to recommend a substitute.
Hi love your channel allergic to dairy, so what do you suggest in my area is quite difficult to find other powdered vegan milks, so what other choices may I have have all types of liquid vegan milk like soy,almond,oatmeal, cashew or pistachio even? Also, if I am lucky enough to find it the powdered vegan milk, they are on arm and leg so maybe you can suggest some other type of liquid that won’t be so expensive, but will still moisturize my dough Thank you so much for your suggestions ahead of time.
Hmm...I don't use any sort of water and nut or grain based milks because of how unhealthy they are. I'd say just leave it out.
@@FeastandFarmCooks you’re telling me that’s not one nut milk that’s actually healthy even if it is organic that’s not what Dr OZ used to tell us he used to say the best plant milk was the hemp but he never said that every vegan milk organic or not was dangerous or toxic for us
Nut milks are not part of my diet and were not given as an option because I do sprouted nuts and seeds only and no or at least very few are sprouted before use. Plus many contain inflammatory oils and sweetener. Even organic ones.
@@FeastandFarmCooks
So you wouldn't recommend almond milk or coconut milk?
I made this last week and it was very good, not bitter at all. How did you know it wasn’t ready to take out after 40 minutes? I left mine in for 45 to be on the safe side, but didn’t want it to be over-baked.
Right I use a thermometer to take the temperature. At least 180, but no higher than 200.
Just wondering which scale you prefer. I didn't see a link.
I hate the one I have but America's Test Kitchen recommends the OXO with the pull off face so you can see the scale around a big bowl. They are about $50 but worth it!
@@FeastandFarmCooks Thanks!
So if I wanted to do a few loafs could I double or quadruple the recipe.
I haven't ever doubled this one but you could try. I wouldn't triple or quadruple. Sometimes that causes the recipe to go haywire. If you want four loaves, do a double in two separate bowls. 👍
Ever since I started using a scale, I can’t go back lol I am in the U.S and metric is so much better.
I agree! I'm happy that so many recipes now give weights for ingredients. It makes things so much faster and easier! Grams are so much more accurate, I agree.
Could you use soy or almond milk as a substitute? If so what amount would you suggest?
No I wouldn't.
Can you use regular milk as a substitute for dried milk?
Probably but you would need to adjust the other liquid measurements. I haven't tested it.
@@FeastandFarmCooks quick response! I just did your white bread and loved it!
Hey, I have successfully made some bread using your recipe! thank you so much.. I've just started using a sourdough starter which has turned out perfect. I'm looking for a bread recipe for this, do you have a good one?
I do actually :) I have been making sourdough for about 4 years (way before the pandemic) and I used to teach it! I am working on a video that I can get up soon for you. I do loaves in a loaf pan though and not the round hard crusty kind so if you're after that style I can certainly find you some resources.
@@FeastandFarmCooks Thank you so much for your reply, I'm really looking forward to your video! I have been watching Lisa on farmhouseonboone, she does the ones in the cast iron pot, which I have attempted, however, I think I'm making some errors in the kneading and resting process. Looking forward to watching your upcoming video!
Can u omit the milk, because if allergies , can u just have the water, or dose it need the milk
In this case the milk is necessary for moisture.
Thank you for this ❤ I’ve been looking for a good whole wheat recipe. I love your white version. Thanks again
I've been told to add a tsp of sugar to the yeast because it feeds it?
Today's yeast will activate with or without the sugar. 👍
Can I triple the recipe and make 3 loafs at a time? I made my first loaf the other day. It turned out perfect. My family wanted me to make more. That one loaf was gone in two hours.
Baking recipes don't always multiply successfully. I think you could get by with doubling but you'd need to make loaf three separately just to be safe.
Did you intend to include the recipe changes such as the orange juice in your list of ingredients? Also, you didn't list instructions. Did you intend for us to go to the white bread recipe, or the King Arthur whole wheat bread recipe?
The recipe is linked in the description box. Since it's not mine it's a copyright infringement to put the full recipe here. You can find the full instructions on King Arthur's website. 👍
I don’t have milk can I use yogurt in place of milk
Since this recipe calls for dry milk, you can't substitute liquids for it. So unless you have dry yogurt powder, then nope that won't work.
I've baked a few loafs using the King Arthur recipe recently, and they turned out great! The last one was over-baked at about 40 minutes, and another one raised so high in the oven that it pushed into the top element. ;-) (I have a smallish oven) Still tasty though!
Do you think you could you use half whole wheat and half all-purpose flour for this?
Yes you could!
i grind my own wheat so could you grind your wheat and make a loaf with fresh wheat instead of store bought. ?
Probably. All wheat is going to vary a bit in grind texture, but it should work out okay.
Have you used 350 degrees Celcius or Fahrenheit
Fahrenheit here in the US
I’m 62 and never baked bread. My mom used to make cheese bread and it was really tasty in the toaster w/butter. I have never learned 😢 can u do a cheese loaf?
Yes! Would you like that in the same form as this loaf or as a crusty loaf style?
Can you use this recipe for an artisan round loaf. What would the rising time be?
Artisan loaves are usually a bit different. I haven't tested this without a pan. It's best to find a recipe written specifically for the type of bread you want to make.
In my experience, baking methods have been fully interchangeable.
I tried this recipe but my bread didn't come out like this. Idk if its the yeast. Is there a certain brand of yeast to use or do i need a bread dough. Cuz when i use the yeast flour and water etc my bread doesn't come out like this. It came out hard
Did you activate your yeast? Did it rise properly? If it did those things then a hard loaf happens from adding too much flour and over working the dough. It's really common in the beginning when new cooks are learning to handle the dough.
@@FeastandFarmCooks yes I did. I I followed every step in the video idk why it's not coming out right. That's why I don't know if it's the yeast idk
It's not the yeast if the dough is rising.
@@FeastandFarmCooks what could it be
@@ibstayflyHave you tried making white bread before? She has a good recipe for it. If you haven't baked bread before, you might want to start with the white loaf. Also, you must be careful not to get the water too hot when you proof the yeast. Yeast is a living thing, so you can kill it if the water is too hot. It's better to keep it about body temperature if you're not sure, and add about half a teaspoon of sugar to it, which will help to make the yeast bubble a bit faster. The yeast must bubble up well before you use it so you can be sure it's alive and working! Give it a good ten minutes to make sure. Also make sure the yeast is not expired. If your room is too cool, it may not rise fast enough. Whole wheat bread us trickier than white, so keep that in mind. Good luck!
☀️☕
I got your recipe for. white bread today and immediately made double batch. Boy, oh boy, I've never seen such huge loaves of bread, moist and delicious. They overflowed my 9x5 pans by volumes. My Kitchen Aid did a fabulous job and the proofing feature on my oven worked very well not to mention my yeast is only a couple of weeks old. I feel somlucky
You're not lucky! You're skilled. 🥰 Way to go!
Please bring prepping tips?
Like emergency prepping? Bread prepping? Help me understand 🤣!
@@FeastandFarmCooks emergency prepping tips. Also what's your advice on the COVID 19 vaccine? Is it safe to take or no? I know it's not FDA approved. What's your take on it? I was going to send as private message but couldn't find an email address on here to send the message to. I hope it's okay I left it on here.
@@mysteryworld8170 I have plenty of thoughts but none I'd feel comfortable talking about on a public platform like this. :) You're welcome to email me rachel@feastandfarm.com if you'd like to chat further.
@@FeastandFarmCooks okay I will.
Thank you for not being political or speaking about your opinions on Covid 19 and such topics. You are much too smart and beautiful to discuss such topics in a public forum. BTW..you recipes are amazing...just like you are and the hair looks great in this video. Keep up the great work..@@FeastandFarmCooks
Is this whole wheat you are using the SAME as if you were to grind your own?
Well, I think it depends on how your mill grinds at home. Some make really coarse and some are finer but it's pretty close to home ground. There's bound to be a bit of variation in texture though.
just coat a piece of plastic with a bit of oil or brush the top of the loaf and cover. or use a slightly damp kitchen towel
You can, but there's always the risk it's going to stick and cause the bread to deflate. Definitely risky for the damp kitchen towel.
How can we make this dairy free please ?
I don't know a swap for the instant dry milk...maybe just leave it out. It's going to lose some of the moisture that dairy adds but you could try it.
Made this today it was the best wholewheat bread everyone loved it
I started baking ten weeks ago. I use this gal’s original white bread recipe (including egg, sugar, and oil), substituting 100% whole wheat flour (either red or white). I bake in a dutch oven. I’m thrilled with the product! It’s not bitter, the crumb very uniform (dense?), the crust nice and crisp. Thanks, Kiddo . . . 😄
I'm so glad you like it!
Can I double the recipe
For this one I recommend making two batches in separate bowls. Some bread recipes will double or triple fine, but they don't all do that easily.
Thank you
Ounces is more relatable. I am pretty sure your not in Europe. 👍
Hahaha definitely not in Europe 😊
I am confused...how can the flour be both white and whole wheat? isn't that a contradiction?
Most whole wheat recipes use a blend of flours because whole wheat alone is so heavy and dense but you're right in that the title isn't really accurate. BUT this recipe can be made with just whole wheat and it works fine if you don't mind the density.
@@FeastandFarmCooks I'm more confused about the label on the bag of flour.
Oh there's red and white wheat. Literally different types of wheat varieties. White is softer and red is harder. Sorry I didn't understand your question!
If whole-wheat bread tastes bitter it’s because the store bought whole wheat flour has oxidized to much and is basically old. Freshly ground grain is the only way to fly. It’ll open up a whole 😉new world.
That's probably right!
Thank you for sharing your time with good loaf bread making.godbless
Q 😊
Mine looks just like yours only it’s been 3 hours in the pan and it’s still not risen above the pan. Any ideas?
If it's been 3 hours you may want to go ahead and bake it. Your pan might be larger than mine. Has it risen any at all?
@@FeastandFarmCooks I just baked it and took it out and it is a tiny loaf. Can’t figure out what I did wrong
Did it rise ok for the first rise? Did you activate your yeast in water first?
@@FeastandFarmCooks recipe called for the yeast last on top of the flour. And I don’t think my water was near warm enough
Whose recipe called for yeast on top? King Arthur? I'm sure I didn't do that in the video... That's why I always recommend activating in water first so you don't have to worry about whether the water added later was warm enough.
Is 100% wheat?
Can you clarify your question?
That hurt watching a knife slicing bread on a wire rack!
Ah the rack survived just fine 😂
@@FeastandFarmCooks good thing it wasn't a Ginsu knife! lol
Just use a stand mixer
I don't use one for bread because I prefer to learn the feel of it by hand.
clarified butter is an even better option than avocado oil when heating (anything). I make my own from butter. It is easy to do.
I make a lot of my own butter as well. There are just a lot of people out there who don't. ;)
@@FeastandFarmCooks I wish I could make my own butter, but I can't. I can easily clarify the butter I get from the store, and so can anyone else. They just have to care about their health enough to avoid heating seed oils, which makes them toxic, if they weren't already toxic (that end up damaging their cell membranes). Clarified butter makes great popcorn. Try popping corn with butter... it is ugly... those milk solids burn.
Thanks for sharing your recipes! I'm trying to be informational, not critical.
@@wellnesspathforme6236 yes I agree totally.
Were doing ok till you went metric
Scales are the only way to make bread accurately.
Too much talking you need to show the amount of ingredients in legible written ingredients
It's in the description box I'm pretty sure? You can always watch another channel and not be unkind. 👍
‘The bitterness of wheat’!? You lost me on that one. Along with the ‘inflammatory’ vegetable oil comment. People can eat whatever they like. But not a recipe for me.
This channel isn't for everyone. Thankfully you can find one that aligns with your goals.
Grams? I'm out. 😑
It's the most accurate. No matter what I do someone complains.
I don’t like using grams
Grams is the only way to ensure accuracy with bread making but the customary measurements are in the written recipe too.
For generations in the United states we used weights and measures as cups spoons etc. I am disappointed in you I'm assuming where you came from and the way you were raised the same way this measuring with grams and the European style in my opinion is ridiculous so that's my opinion
So you don't support gram measurements? 🤔 Both options are given in the recipe. People can choose the method that works best for them. Grams are universally accurate.
Gwen, real bakers use grams. Hope this helps.
Measuring by weight (grams) is much more accurate than by volume (cups). Measuring with cups, the amount of flour will vary widely depending on how much air is in your flour. For example, did you stir it and spoon it, or just scoop it out of the container. It makes a big difference.
@@lauraolsen9545 yes you're totally right!
I’m glad when a recipe uses weight rather than a volume measurement. It’s so much simpler than fussing with measuring cups and spoons! Why someone would be “disappointed” in how a person measures ingredients is beyond me.