Comments on: Two hearty whole grain bread recipes http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html Naturally inspired living for the Christian homemaker Sat, 31 Jul 2010 15:54:59 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Stephanie @ Keeper of the Home http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25538 Stephanie @ Keeper of the Home Tue, 18 Mar 2008 22:08:47 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25538 Melissa, I can think of a couple possible reasons why it didn't rise as high as you'd like. The first is having old yeast, or not storing your yeast in the freezer or at least the fridge. Another is the type of flour you use, as Lauren mentioned. I don't have any really good whole wheat flour on hand, so I used some so-so stuff (with not enough gluten) yesterday, and my bread did rise, but it wasn't as high as I prefer. One way to get around this is to add some gluten to your dough. Also, I noticed when I made it that I knead it one extra time more than the recipe states (after the 10 minute rest, I knead it another 5 minutes before putting it in loaf pans). You could try doing this, or try kneading it longer than 8 minutes the first time (try more like 12). Also, check out this link, for some ideas of what may help bread that doesn't rise enough: http://www.thefamilyhomestead.com/faqbreadbaking.htm Lauren, thanks for letting me know! That's exciting, now I can't wait to try it again! Melissa, I can think of a couple possible reasons why it didn't rise as high as you'd like. The first is having old yeast, or not storing your yeast in the freezer or at least the fridge.

Another is the type of flour you use, as Lauren mentioned. I don't have any really good whole wheat flour on hand, so I used some so-so stuff (with not enough gluten) yesterday, and my bread did rise, but it wasn't as high as I prefer. One way to get around this is to add some gluten to your dough.

Also, I noticed when I made it that I knead it one extra time more than the recipe states (after the 10 minute rest, I knead it another 5 minutes before putting it in loaf pans). You could try doing this, or try kneading it longer than 8 minutes the first time (try more like 12). Also, check out this link, for some ideas of what may help bread that doesn't rise enough:
http://www.thefamilyhomestead.com/faqbreadbaking.htm

Lauren, thanks for letting me know! That's exciting, now I can't wait to try it again!

]]> By: Lauren http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25537 Lauren Tue, 18 Mar 2008 21:12:28 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25537 Melissa - make sure you're not using soft wheat because it doesn't contain enough gluten to activate the yeast to rise. (I'm pretty sure that's the reason.)Hard red or spelt work wonderfully, though! Stephanie - I baked bread again and this time soaked the spelt & wheat with buttermilk together with the sweetener (I used a little agave & blackstrap molasses). I let it sit for 24 hours and then added the yeast, salt, oil, and vital gluten. And it turned out beautifully! So, I would recommend soaking everything together except for the oil, salt, yeast, and gluten (if you use it). It does rise REALLY fast though! I probably let it rise a little too high, so it fell a little, but it still turned out very well. Melissa - make sure you're not using soft wheat because it doesn't contain enough gluten to activate the yeast to rise. (I'm pretty sure that's the reason.)Hard red or spelt work wonderfully, though!

Stephanie - I baked bread again and this time soaked the spelt & wheat with buttermilk together with the sweetener (I used a little agave & blackstrap molasses). I let it sit for 24 hours and then added the yeast, salt, oil, and vital gluten. And it turned out beautifully! So, I would recommend soaking everything together except for the oil, salt, yeast, and gluten (if you use it). It does rise REALLY fast though! I probably let it rise a little too high, so it fell a little, but it still turned out very well.

]]> By: Melissa http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25536 Melissa Mon, 17 Mar 2008 12:07:52 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25536 Thanks for the recipes! I am 100% new to the bread-making thing and I tried the first recipe twice this weekend. Both times the loaves ended up about 2 1/2 inches high. Is that normal or did I do something wrong? I gave it extra time to rise both times, and I do believe it was doubled in size, like the recipe says. It tastes great, but is a little small for sandwiches. Thanks! Thanks for the recipes! I am 100% new to the bread-making thing and I tried the first recipe twice this weekend. Both times the loaves ended up about 2 1/2 inches high. Is that normal or did I do something wrong? I gave it extra time to rise both times, and I do believe it was doubled in size, like the recipe says. It tastes great, but is a little small for sandwiches.

Thanks!

]]> By: Michele http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25535 Michele Sat, 15 Mar 2008 21:12:56 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25535 These bread recipes look really good! I've been reading through Nourishing Traditions, too, and now I'm hoping to try some other grains besides wheat! Blessings, Michele :) www.frugalgranola.blogspot.com These bread recipes look really good! I've been reading through Nourishing Traditions, too, and now I'm hoping to try some other grains besides wheat!
Blessings,
Michele :)
http://www.frugalgranola.blogspot.com

]]> By: Stephanie @ Keeper of the Home http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25534 Stephanie @ Keeper of the Home Sat, 15 Mar 2008 03:03:15 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25534 Lauren, what I did the other day was to soak only the grains in a yogurt/raw milk mix. The next day I added everything else and mixed it, kneaded it, etc. I also had to add a lot of flour, and the texture just seemed off to me. It didn't rise nearly as much as it usually does. I actually just read something today suggesting that it's helpful to mix it all together with the oil and sweetener, so it's interesting that it worked well for you. I would worry about the oil going rancid as well, just sitting out overnight. Hmmm... Obviously I need to keep researching this and experimenting with my breads. I'll post about it as I figure out more of what works and doesn't. I'd love to hear more of what you learn, too! Lauren, what I did the other day was to soak only the grains in a yogurt/raw milk mix. The next day I added everything else and mixed it, kneaded it, etc. I also had to add a lot of flour, and the texture just seemed off to me. It didn't rise nearly as much as it usually does.

I actually just read something today suggesting that it's helpful to mix it all together with the oil and sweetener, so it's interesting that it worked well for you. I would worry about the oil going rancid as well, just sitting out overnight. Hmmm...

Obviously I need to keep researching this and experimenting with my breads. I'll post about it as I figure out more of what works and doesn't. I'd love to hear more of what you learn, too!

]]> By: Lauren http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25533 Lauren Sat, 15 Mar 2008 01:13:07 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25533 Thanks for the recipes, Stephanie! I've been experimenting with the soaking method for whole grain bread (I use 1/2 hard red wheat and 1/2 spelt). The first time I tried it, it turned out super soupy. I had to add so much flour, it just seemed like a waste to me and the bread didn't turn out at all. The second time I tried it, I just mixed everything together at once (minus the yeast and the vital gluten) and let it sit overnight. I figured that you're probably not supposed to let the oil or honey soak with the bread, but it did turn out (probably the best loaf I've made...even over those I haven't soaked). Do you know if it's "bad" to soak the oil & honey with the grains overnight? (I didn't know if it would make it go rancid, etc...) Thanks for the recipes, Stephanie! I've been experimenting with the soaking method for whole grain bread (I use 1/2 hard red wheat and 1/2 spelt). The first time I tried it, it turned out super soupy. I had to add so much flour, it just seemed like a waste to me and the bread didn't turn out at all. The second time I tried it, I just mixed everything together at once (minus the yeast and the vital gluten) and let it sit overnight. I figured that you're probably not supposed to let the oil or honey soak with the bread, but it did turn out (probably the best loaf I've made...even over those I haven't soaked). Do you know if it's "bad" to soak the oil & honey with the grains overnight? (I didn't know if it would make it go rancid, etc...)

]]> By: Stephanie @ Keeper of the Home http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25532 Stephanie @ Keeper of the Home Fri, 14 Mar 2008 20:15:54 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25532 Yes, I just mean regular oatmeal or rolled oats. That's what I used yesterday, and my husband said it was just fine (I can't try it because of my diet). It's just like the fancy, grainy breads at the store that you see oatmeal flakes on. I'm all about substitutions! :) Yes, I just mean regular oatmeal or rolled oats. That's what I used yesterday, and my husband said it was just fine (I can't try it because of my diet). It's just like the fancy, grainy breads at the store that you see oatmeal flakes on. I'm all about substitutions! :)

]]> By: Pieces http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25531 Pieces Fri, 14 Mar 2008 18:29:55 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25531 Thanks for sharing those recipes. They look great. When you say that you substitute oat flakes for the oat bran sometimes, do you mean oatmeal? Would that work? It is what I have in the house and I am not going to be anywhere that sells oat bran for a few weeks. Thanks! Thanks for sharing those recipes. They look great.

When you say that you substitute oat flakes for the oat bran sometimes, do you mean oatmeal? Would that work? It is what I have in the house and I am not going to be anywhere that sells oat bran for a few weeks. Thanks!

]]> By: Christie http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html/comment-page-1#comment-25530 Christie Fri, 14 Mar 2008 17:54:49 +0000 http://www.keeperofthehome.org/2008/03/two-hearty-whole-grain-bread-recipes.html#comment-25530 Thank you SO much for the recipes! I'm always looking for new recipes to vary things a little. I too am very interested in the whole soaking method, though I have to admit that I have absolutely NO knowledge about it right now. I'm looking into trying to find a copy of Nourishing Traditions myself. When you get the kinks ironed out, please please post the revised recipes! :) Thank you SO much for the recipes! I'm always looking for new recipes to vary things a little. I too am very interested in the whole soaking method, though I have to admit that I have absolutely NO knowledge about it right now. I'm looking into trying to find a copy of Nourishing Traditions myself. When you get the kinks ironed out, please please post the revised recipes! :)

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