I'm going off white bread, even the homemade stuff, I'm moving my carbs to complex carbs.
I've done this with the rice I eat, I only eat brown rice now, in fact I like it better, much to the chagrin of both my wife and daughter who think I'm nuts
Emiko, who, as you know, is Japanese, like most Japanese people, think the white sticky rice they eat is the "BEST" in the world, I find it bland : I enjoy the nutty, crunchy flavour of the brown rice, or "Genmai" as it is called here.
Today I tried to make 100% Whole Wheat bread in our bread machine, it does NOT have a Whole Wheat cycle, as it is NOT a new machine.
The first load turned out to be a door stop, I could hardly cut it with a very sharp bread knife it was like sawing wood time to dig out the chainsaw
OK, time for some "Google" work.....
I found that I need to use "Gluten" and to change up a bunch of other things.
I found a recipe that uses honey and molasses instead of refined sugar....
1 cup Water
2 1/2 cups Wheat bread flour
1 1/4 tablespoons Dry milk
1 teaspoon Salt
1 1/2 tablespoons Butter
1 1/4 tablespoons Honey
1 tablespoon Gluten
2 teaspoons Molasses
1 1/2 teaspoons Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast
1 1/2 cups + 2 tb Water
3 3/4 cups Wheat bread flour
2 tablespoons Dry milk
1 1/2 teaspoons Salt
2 tablespoons Butter
2 tablespoons Honey
1 1/2 tablespoons Gluten
1 tablespoon Molasses
2 1/8 teaspoons Fast-Rise yeast *** OR ***
3 teaspoons Active-Dry yeast
The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.
When your first knead cycle is completed, simply reset the machine and start again.
Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesnt have one, this start-again method works as an easy alternative.
The gluten gives the whole wheat flour the structure necessary for a good loaf.
If your market doesnt stock wheat gluten, try your local health food store.
Remember the extra knead.
Its especially important in 100% whole wheat bread.
Because of the extra knead, use this recipe only on the regular bake cycle.
>> Link << to the recipe I used:
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I made the regular loaf, our machine is not that large.
I did not have any Molasses, and in fact, my wife did not know what I was talking about, even when I found the Japanese name for it, so it might be hard to find here...?
I just added more honey, to make up for the lack of molasses.
Since our machine does not have a "Whole Wheat Cycle" it was suggested that after the first knead, that the machine be reset and redo the first knead. I did this, but later I thought that maybe I should have done that after the first rise. What I did was wait until the first knead was over, then reset the machine, maybe I should have done the first knead, then let it rise, then when the second knead started, reset the machine....?
I was a bit worried as this ball of dough is a bit larger than we usually have when we make white bread.
Here it is after it has risen once
I did not rise as much as white bread usually does, but a LOT more than the door stop loaf I made first
Here it is cooked, again, it did not rise that much, but it sure smells good!
There it is cooling, I'll be having a slice of that for breakfast tomorrow morning!
I'd sure like to make some taller loaves, does anyone have any tips or suggestions?
I have heard that adding some citrus juice can help, as they yeast likes the acidity of it ???
Next I'll be trying to make some Whole Wheat pasta, as the health food store here wants $5 for a small 18 Oz bag