Food Storage Made Easy - Latest Comments in Whole Wheat Bread – From Start to Finish

Re: Whole Wheat Bread – From Start to Finish

Arturo Delval — Fri, 18 Mar 2016 17:30:38 -0000

Use a starter. Takes about a week to make. Basically wheat and water mix, and dispose of half in your compost, and add half of water and flour , from what you used the day before. In about a week it should start rising. Natural yeasts in the air around us. Just look for whole wheat starter in Youtube. And the rising is done overnight, not 1 hour, look for the benefits of whole grain sourdough bread v fast rising yeast.

Re: Whole Wheat Bread – From Start to Finish

Jodi and Julie — Wed, 30 Jul 2014 23:58:36 -0000

The added vitamin C just contributes to be a better texture for the bread.

Re: Whole Wheat Bread – From Start to Finish

Jenny — Sun, 27 Jul 2014 14:12:10 -0000

Do you have to use the gluten with vitamin c?

Re: Whole Wheat Bread – From Start to Finish

LissyK — Sun, 24 Feb 2013 15:19:14 -0000

I have been searching for a wheat bread recipe that can be made in a true survival situation but can't seem to find one. I have purchased hard red wheat and a manual grinder. All the ingredients in this recipe have reasonably long shelf lives except the oil and yeast, so I do not include them in my food storage. Does anyone have a good recipe for wheat bread that does not require oil or yeast? I also plan on baking my bread in a cast iron dutch oven.

Re: Whole Wheat Bread – From Start to Finish

Jodi and Julie — Tue, 04 Dec 2012 17:03:13 -0000

We use different sizes. Jodi usually gets 2 larger loaves and Julie gets 3 medium loaves. My pan doesn't say the size on it exactly.

Re: Whole Wheat Bread – From Start to Finish

Patti — Tue, 04 Dec 2012 15:35:21 -0000

What size pans do you use?

Re: Whole Wheat Bread – From Start to Finish

Patti — Tue, 04 Dec 2012 15:32:08 -0000

If you double or triple the recipe and cook more loaves at the time, should you adjust your cooking time and/or temperature?

Re: Whole Wheat Bread – From Start to Finish

Jodi and Julie — Wed, 13 Jun 2012 00:02:15 -0000

When my dough is sticky, I spray my hands and counter with PAM. that has seemed to help. If its really runny, I'd add more flour from the get go. Adding flour after the fact can make for crumbly bread because the gluten doesn't have time to develop

Re: Whole Wheat Bread – From Start to Finish

Ktkleinman — Sun, 10 Jun 2012 23:18:42 -0000

Hi there! This recipe is delicious, but I'm having trouble getting the right consistency of dough. I followed the directions exactly, but my dough still remained awfully runny. I'm afraid to add much more flour because I don't want the bread to be dense. Any tips?

Re: Whole Wheat Bread – From Start to Finish

CjR — Sat, 25 Feb 2012 17:58:04 -0000

When I take loaves of bread out of the oven, I bang the pan on the counter. If the bread leaves the side of pan, and falls out-- it's done! If not, put it back in the oven for a few minutes.

Re: Whole Wheat Bread – From Start to Finish

aaron — Sat, 15 Oct 2011 23:02:14 -0000

your gas grill. you have to controll the temp but it works. here in AZ we grill, cook and back in our grill durring the summer to keep the heat out of the house.

Re: Whole Wheat Bread – From Start to Finish

Jodi and Julie — Wed, 21 Sep 2011 22:56:53 -0000

Do a search on powerless cooking on our blog. We talk about lots of different options!

Re: Whole Wheat Bread – From Start to Finish

Pat — Wed, 21 Sep 2011 08:14:26 -0000

When the power goes out, so does my oven which is electric. How am I going to bake my bread?

Re: Whole Wheat Bread – From Start to Finish

Jodi and Julie — Thu, 26 May 2011 15:46:06 -0000

Thanks for posting the info Robert, I usually do all the blog comments every
few days so I can keep track of what I've answered and not. I responded on
Facebook before responding here so I didn't post the answer here since you
already had it. We appreciate you making it available to everyone.

Re: Whole Wheat Bread – From Start to Finish

rmiddle — Thu, 26 May 2011 10:48:16 -0000

Since I got the answer on Facebook I decided to post it here as well.

gluten w/ vitamin C == Vital Wheat Gluten with Vitamin C

Here are some links to it.

http://www.hodgsonmill.com/...

http://www.amazon.com/gp/pr...

And thanks to the people who answered the question on facebook.

http://www.facebook.com/foo...

Re: Whole Wheat Bread – From Start to Finish

Familytea — Wed, 25 May 2011 00:51:01 -0000

Tablespoon

Re: Whole Wheat Bread – From Start to Finish

Familytea — Wed, 25 May 2011 00:35:12 -0000

I have a book called No More Bricks (highly recommend!) that says whole wheat bread is done when a probe inserted in the center reads 190 degrees. Mine have turned out wonderfully and consistently good this way.

Re: Whole Wheat Bread – From Start to Finish

rmiddle — Mon, 23 May 2011 10:25:52 -0000

What in the heck is gluten w/ vitamin C? Never heard of it. A google search seems to only find gluten-free stuff. I am assuming it is generic for something but what?

Thanks
Robert

Re: Whole Wheat Bread – From Start to Finish

wyomom — Mon, 25 Apr 2011 15:54:37 -0000

Great recipe! Family isn't as fond of wheat bread, but loved this one. I use this recipe a few times a month and it's always a hit!

Re: Whole Wheat Bread – From Start to Finish

Lisa Smallwood — Sun, 20 Mar 2011 12:34:57 -0000

This is a great bread. Just made it yesterday. Made 1 mistake. I put 1 whole cup of quick oats in. Still was great. It is now my favorite bread recipe. The others would not hold together & were not so light & fluffy. I only have hard red wheat & it worked just fine. Thanks ladies.

Re: Whole Wheat Bread – From Start to Finish

Megan O. — Tue, 15 Mar 2011 08:47:22 -0000

This is our favorite recipe! The only whole wheat bread that my kids enjoy eating. Thank you!

Re: Whole Wheat Bread – From Start to Finish

Watrazom — Wed, 02 Mar 2011 20:30:49 -0000

The taste will be just as good, but you are will lose out on texture. 100% whole wheat breads are denser without the added gluten because they can't rise as high since the flour is heavier. The gluten strengthens the dough and allows for higher rising which results in a softer, less dense loaf. I found this out accidentally when I decided to bake a loaf after letting it rise for much longer than I intended. I thought it would surely fall, but instead I ended up with the softest loaf of bread I have ever eaten that wasn't store-bought.

Re: Whole Wheat Bread – From Start to Finish

Watrazom — Wed, 02 Mar 2011 20:26:27 -0000

I don't have a mixer and I always knead my 100% whole wheat loaves by hand. (I make at least one loaf per week) The smaller the batch, the less you have to knead to develop the gluten. I usually knead my bread for between 10-15 minutes (less for one loaf and more for two) and I tend to be pretty fast at moving that dough. Also, make sure to time yourself the first several times. You would be surprised at how long 10 minutes feels when you are kneading by hand!

Re: Whole Wheat Bread – From Start to Finish

Lynn — Wed, 26 Jan 2011 14:37:18 -0000

Another question. When it says let mix for 5-10 minutes, I do not have a bread machine or heavy duty mixer. Do I knead the dough and if so how much?

Re: Whole Wheat Bread – From Start to Finish

Lynn — Wed, 26 Jan 2011 14:25:01 -0000

Is T. a tablespoon or a teaspoon?