Fix for heavy wheat bread?

[Melody Rudenko]

I'm trying to stop using all white/all-purpose/processed flour but I'm having trouble with my loafs being too "heavy" (or dense if you will) when I use only whole wheat flour. I tried adding a little baking powder last time, but I didn't notice a difference. I'm not sure what else I should try, more yeast? warmer water? I'm not experienced enough with baking to have a feel for modification of recipes (yet).
thanks for your help!

[Carrie Cox]

If you're trying to make the switch from one to another, I'd recommend easing into it some. We've used King Aurthur's White Wheat Flour, and we've also had our local mill mix unbleached white flour with the wheat flour 50/50. That's a good way to get used to it.
Here is another hint for you as well, if you're just doing a straight substitute of wheat flour for white flour: use 1 cup, minus 2 TB of wheat flour for every cup of white flour you would've used. Also, reduce oil by 1 TB & increase liquid by 1-2 TB per cup of flour used.

Hope this helps!

[Trell Johnson]

here is a link that should help you.

http://biology.clc.uc.edu/Fankhauser/cheese/Bread/BREAD_whole_wheat...

[Trell Johnson]

Pay careful attention to the kneading and rising cycle. Whole wheat flour is low in gluten, and will require a lot more effort to get to the smooth and elastic stage. Always makes my hands tired, so i just go with 50/50 all purpose/home ground.

[Melody Rudenko]

Thanks for your answers. This is good advice. I have another question about white flour/all purpose flour verses wheat. In my house we're attempting to remove all processed foods and foods with reduced health value from our diets. That's why we're kicking out the white flour, but sometimes I see bags of unbleached stone ground white flour. Would that flour be healthier than the basic bread flower or all-purpose flour I was using before? I thought the difference between white and wheat was the grinding process, and that whole wheat flour had the germ which makes it healthier and have higher nutritional value. Is there a healthy white flour option?

[Trell Johnson]

In general, grain flours are a very healthy option. It's a question of , how healthy.

When they make flour from grain, they separate the 3 main components of the grain, and then mix these parts back together in certain proportions to create end products that accomplish certain baking tasks. White flours mostly consist of the endosperm, whole wheat flours have bran included , and full grain flour has the germ as well. While white flours make excellent breads, they do lack the vitamins and added fats the bran and germ contribute. I think home ground flour is the healthiest choice,

[Melody Rudenko]

Trell Johnson said:

I think home ground flour is the healthiest choice,

I'm glad you brought up home ground. I've been researching grain mills and was thinking about a basic hand crank mill. Does anyone use one of these? Am I fooling my self to think I'll be able to make nice flour with an old fashion hand crank mill? I can't imagine paying hundreds of dollars for a fancy electric mill. Also if anyone knows about any models that are real lemons and should be avoided i'd like to know about it.

[Trell Johnson]

Mill selection: not an easy task to say the least. I am currently using a 30 year old, electric mill called a "Magic Mill". I acquired it from my parents who have decided that homemade bread isn't worth the trouble now that the kids are gone. I have looked at more modern mills, but after grinding out a cup manually in the store.. well i decided that makes my arm hurt too much. That said, the modern hand crank mills produce a cup of flour in about 3 minutes. If you do decide to go that route, be sure to get a mill that has hardened steel plates. My understanding is that softer iron or stone plates tend to let bits of the plate into the flour, not good for you unless you really are lacking iron in your diet or you are a chicken and need gizzard stones.

As far as paying too much, well check your local classified site, or look on e-bay. I found a number of hand operated mills for under $100. Another good option is to ask around, you may be able to "borrow" the use of a neighbors mill. I dont mean borrow the mill, thats unlikely, but to go over with your weeks supply of wheat and grind it out over coffee or some baked goods?

[Levi Clark]

I actually do have a hand crank mill and I find it to be too much sometime. Looking into converting it to pedal power :) I would like to agree that home ground is the best, because you know exactly what goes into it. I use one that my aunt purchased at a garage sale for about $10. it is hard work and usually takes about a half hour to get enough flour for a couple of loaves, but the simple motions and losing myself in the mill is quite an experience. I would not recommend this; too much work. But rewarding.

A note on quality; I find that after sifting sometimes I do have to re-grind the flour because some germ and bran slip through, however I also find that it adds an extra crunch to the hearty, hearty bread.

[Bonnie]

My friend has a hand mill and it makes beautiful flour, but it takes forever! I'll stick to my electric one. Back to the original question, I think the trick to whole wheat bread is time. It takes about twice as long to rise as white bread. I've also found that if I add about half the flour, then let it rest for 10–20 min, then add the rest of the flour, it comes out a little lighter. Instead of using a floured board and hands when kneading, try using vegetable oil or a little crisco. The dough won't stick to everything and you don't add any extra flour. If you have a wheat grinder, fresh flour makes lighter loaves too. It helps to have a specific whole wheat bread recipe instead of converting a white bread recipe--the ratios of flour to water are a little different and things like milk and honey will help improve flavor and texture. It'll save you the time of figuring it out on your own. Honey also acts as a natural preservative so your loaves will last a little longer. Hope this isn't an information overload! Happy baking =o)

[Melody Rudenko]

Bonnie said:

Honey also acts as a natural preservative so your loaves will last a little longer. =o)

Thanks for the great tip! I LOVE LOVE LOVE honey, and I'm working on substituting it into more of my baking (though I am trying not to change too much at once, that can be overwhelming and causes trouble shooting problems.) I've actually been searching online for a honey baking cook book, but haven't found one yet.

[Aliza Ess]

I didn't know that about honey either- thanks! Also the tip about wheat flour needing more kneading (heh) is helpful.

I've tried two wheat loaves with a little honey, and they've been very tasty but very dense. Though it was nice to dip one of the heavy slices in coffee in the morning, the sturdiness made the bread hold up really well and it was a great way to start the day. Now I'm inspired to bake another loaf tonight!