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Showing 1-4 of 4
on March 25, 2012
I've made bread from 100% whole wheat for years. Maybe I had a bad day when I made this one. It never did rise. The yeast was bubbly, but this turned out like a brick.
I'll give it another try, as it looks like a good idea, but my first try was a flop. Rose a little bit in the refrigerator overnight, as expected. During the 3 hour warming/raising ... should double in size. Nothing. Was the same size after 3 hours in a warm kitchen.
on April 08, 2010
I like bread to make with this method (OVERNIGHT) very much. It was matured. Great whole wheat fragrance, great taste, and sweetness! I was able to really taste them directly. This 'Whole Wheat Bread 100%' was really delicious! This recipe is very simple, and important healthy too! I made a few healthy changes. I exchanged water with soymilk, and I reduced some whole wheat flour and added rye flour. Yummy!!! I will frequently make these. Thanks so much for the great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 02, 2009
Not much to say that this was the BEST homemade bread that I have ever made! It was soft, and i didn't even need to use bread machine! Yes, this bread is a long process, but I feel it is well worth it. You know exactly what goes in it, and I feel great serving it to my family! I changed just a few things. I used light butter instead of regular (to save on calories) and only used 1/4 cup of brown sugar.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 27, 2005
I really liked the method for this bread and I learned a lot making it. One thing I learned is that no matter how wonderful the texture, taste, smell of the bread, I prefer just a tiny bit of white flour in my "whole" wheat bread. First, I tried this recipe exactly as written and it came out beautifully. Our house is cold, so it took a bit longer to come to room temperature initally, but the dough rose very nicely. The bread tasted wonderful! It was much better than any other 100% whole wheat loaf I've ever tried. The second time I tried this, I found that I needed a little more whole wheat flour than I had on hand, so I needed to use about 1 cup of white flour. I actually preferred this loaf a bit more, the texture was less rough and it tasted very similar. I used a scale for the flour and found that both times I needed closer to 30 ounces of flour to get to a dough of the right consistency. The loaves were not dry and didn't have the "aahhh yes, this is a bit sawdust-like" flavor I hate about whole wheat. I truly believed that the cold ferment made all the difference. Thanks for sharing this recipe...it'll be a recipe that we rotate through the bread baking at our house!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1271 g)
Servings Per Recipe: 1