Fast & Simple Classic Whole Wheat Bread Recipe (2024)

FAQs

How can I make my whole wheat bread rise better? ›

One trick is to add some white all-purpose flour along with the whole wheat flour. Even just a little white flour has enough gluten to give the dough better structure. White and whole wheat flour can be substituted one-to-one, so just play with the ratio of the two until you end up with a loaf you like.

The gluten structure caved and the air in your loaf has escaped. This results in a denser loaf. Finding that sweet spot in proofing will help create less dense loaves.

Ezekiel bread has more protein, more fiber, and lower glycemic index for those who want to maintain blood sugar levels throughout the day. Most whole wheat breads have preservatives like cultured wheat starch that are acidic and make it harder for your body to fight diseases.

For one thing, bran and germ soak up water, which can dry out a loaf and make it crumbly–and largely for this reason, bakers cannot simply substitute whole grain for white. Rather, recipes must be entirely recomposed.

Bread flour is higher in protein content (typically 12-14% compared to all purpose flour's protein of 8-11%). This higher protein content promotes a strong gluten formation in the bread dough as it kneads, providing more elasticity, greater strength, and a slightly chewier texture.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it's weighed down with wheat germ and bran. Once it has doubled in size, punch it down to release the air.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

So, 1,000 grams of flour and 750 grams of water will always be 75% hydration; it doesn't matter if the flour is rye, whole wheat, buckwheat, or gluten-free. However, whole-grain flours are “thirstier,” and doughs made with whole-grain flours typically require more water.

Ezekiel bread does not contain food additives such as preservatives, so it may get moldy more quickly than other breads.

Which is better sourdough or whole wheat bread? ›

Better source of minerals

This is due to the naturally occurring compound found in grains called phytic acid, which is broken down and helps us to better absorb the bread's nutrients and minerals. It's for this reason that sourdough bread is a better source of minerals, especially magnesium, iron, and zinc.

Refined flour usually is finer and whole-wheat flour is coarser. Bigger particles make it not only difficult to hydrate but also to form a good gluten network.

Whole wheat flour has higher fiber content due to the presence of bran and germ. Fiber interferes with gluten formation, making the dough denser.

Over-kneading causes gluten protein to become tight, and the yeast gases don't have enough force to inflate them. Hard/softness of water: Hard water can slow the fermentation rate of your dough, while soft water can lead to a slack dough. Use bottled water if your water is too hard or too soft.

Consider vitamin C. Vitamin C strengthens the gluten in flour, which can give a better rise, and help dough to rise more quickly. You probably won't need it if you're making white bread, but if you make wholemeal bread and it doesn't rise as well as you hoped, you could try a little vitamin C next time.

The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises. Carbon dioxide actually also helps gluten develop in bread. Unless you're gluten-intolerant, gluten is a great thing, folks.

For best results, use a non-porous, tight fitting cover such as a saucepan lid, bowl cover or even a sheet pan laid on top of the bowl, weighted down with something.