I'd like to make this recipe
but use whole wheat flour instead of the bleached stuff. Will it work the same do you think? I don't see why not, but I'm not a "seasoned" bread maker.
It should. If you're worried, do half and half the first time. I can tell you from experience, it will definitely be denser than what the original recipe was. Look on Google for tips and tricks on how to make wheat breads "fluffier". I think it has something to do with the mix time but I'm not sure off the top of my head. It's been a while.
I honestly have no idea...not a baker! Good luck though Karen...it looks delicious!
You'll have to have a much longer rise time and the loaf will be dense. WW flour isn't broken down as much as all-purpose flour, so it's harder for the yeast to work with the gluten strand. You can always add vital wheat gluten to the dry ingredients, around 2 to 4 Tablespoons per one pound loaf (if I remember right.)
I have never made bread but let me know if it works! i keep wanting to make bread and then not doing it. I have even added a couple of recipes to mfp but then not made them! And I talked to a vendor at that farmers market about her bread and told her that I always make pizza dough but I was still scared to make my own and she said don't be scared. And I didn't even buy her bread because it was $4.50 hehehee.
If you look at the end of the recipe, she has some tips on using wheat flour. I tend to bake it the way she suggests, according to the recipe first, then play around with it the next time.
Quoting emilyrosenj:If you look at the end of the recipe, she has some tips on using wheat flour. I tend to bake it the way she suggests, according to the recipe first, then play around with it the next time.
Oh thanks, I don't know how I missed that. Yeah I probably will just make it with white flour to get a feel for how it works and then branch out.
Hula hooping to flatten stomach
- MamaKarrot
on Dec. 6, 2012 at 10:13 PM