Baking Secrets from the Bread Monk: How to Fix Dry Whole Wheat Bread

Transcript: I’m Father Dominic with another baking secret from the Bread Monk. Do you have a problem with your homemade whole wheat bread being dry or crumbly or just too dense? There are a variety of solutions. You can add some non-fat dry milk powder to your recipe, or a cup of mashed potatoes, but most likely the problem is that you’re adding too much flour during the kneading process. Whole wheat flour and other whole grains like oat meal or corn meal absorb the liquid from your recipe more slowly than the finer particles of all-purpose flour, so you can be fooled into adding too much flour during the kneading process. Leave the dough a little bit sticky. Look at how sticky this feels even, okay? But that’s perfectly fine. And then just knead for four minutes, and then let it rest for about 20 minutes. You’ll find that it will have firmed up nicely during that time, and you won’t need to add too much more flour during the last four or five minutes of kneading. I’m Father Dominic, the Bread Monk. Share the secrets and bake the world a better place.
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