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    You are in: Home / Community Forums / Breads & Baking / whole wheat bread help
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    whole wheat bread help

    KristenErinM
    Wed Mar 09, 2005 9:45 pm
    Food.com Groupie
    i have been experimenting with 100% whole wheat bread recipes and i need help. i am making by hand with active yeast. i am substituting natural unsweetened applesauce for oil/butter. i am getting a good flavored bread but not a good rise. i mix all ingredients together and knead, let rise covered. i've tried putting in oven with pan of boiling water, tried setting on top of stove with warm towel over, and i also use the recommended amount of gluten. any ideas on what i'm doing wrong or is that just how whole wheat bread typically turns out?
    MEAN CHEF
    Wed Mar 09, 2005 10:15 pm
    Food.com Groupie
    gymgirl wrote:
    i have been experimenting with 100% whole wheat bread recipes and i need help. i am making by hand with active yeast. i am substituting natural unsweetened applesauce for oil/butter. i am getting a good flavored bread but not a good rise. i mix all ingredients together and knead, let rise covered. i've tried putting in oven with pan of boiling water, tried setting on top of stove with warm towel over, and i also use the recommended amount of gluten. any ideas on what i'm doing wrong or is that just how whole wheat bread typically turns out?


    100% whole wheat is tough. It will not rise like regular bread unless you add some portion of high protein flour. Be thankful you do not have a brick.

    Here is an interesting approach:

    http://www.sourdoughhome.com/pf100percentwholewheat.html
    JediEve
    Wed Mar 23, 2005 4:19 pm
    Newbie "Fry Cook" Poster
    I am also new to bread making and am trying 100% whole wheat. I can't seem to get mine to rise much at all. I guess this is a common problem, but I have heard of three different bread books that are supposed to be good.
    Laurel's Kitchen bread book (from the previous post)
    Breadtime by Susan Cheney
    Tassajara Bread Book by Edward Brown
    Any suggestions on which I should get? Is one of these (or another book) especially good for 100% whole wheat?
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