Making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires special procedures and it is important to know about it. Homemade whole wheat bread has a distinct taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some people use only pure whole wheat flour - but still, they do not achieve the essential firmness. It's possible to get a pretty tough bread if you decide to follow your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

Whole wheat flour is heavier compared to white flour, so you need to develop good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For making one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always essential to add ice water. Later, when you master the procedure, you can start experimenting by adding extra ingredients, e.g. nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is perfect for baking as it results in a fantastic crust on the outside and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that create a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do everything in the correct order and help with adding the right amounts for each ingredient that you need to use. The bread machine can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with enough rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

To read about some great bread maker overviews and deals, click on either of these links: Zojirushi Bread Machine and Panasonic Bread Maker

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making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is leading to know about it. Homemade whole wheat bread has a certain taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some citizen use only pure whole wheat flour - but still, they do not achieve the critical firmness. It's inherent to get a pretty tough bread if you determine to consequent your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, all the time use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

making Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to invent good strong gluten to make a soft crumb and pleasing texture. More gluten is ready when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For development one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 box of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is all the time critical to add ice water. Later, when you scholar the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are adequate to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is perfect for baking as it results in a astonishing crust on the face and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can some processes that create a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is all the time the same. There are all the time four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all in the accurate order and help with adding the right amounts for each ingredient that you need to use. The bread motor can all 4 processes for you. That is great when you have a dough with white flour. It is not as convenient for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with adequate rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

making Whole Wheat Bread - The Whole Process

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production Whole Wheat Bread - The Whole Process

Making whole wheat bread requires special procedures and it is prominent to know about it. Homemade whole wheat bread has a obvious taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some population use only pure whole wheat flour - but still, they do not perform the valuable firmness. It's potential to get a pretty tough bread if you rule to consequent your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

production Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to institute good strong gluten to make a soft crumb and pleasing texture. More gluten is ready when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For making one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always valuable to add ice water. Later, when you scholar the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is excellent for baking as it results in a remarkable crust on the outside and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that originate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do everything in the literal, order and help with adding the right amounts for each ingredient that you need to use. The bread motor can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be ready with enough rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

production Whole Wheat Bread - The Whole Process

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making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is leading to know about it. Homemade whole wheat bread has a inescapable taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some population use only pure whole wheat flour - but still, they do not achieve the requisite firmness. It's potential to get a pretty tough bread if you rule to follow your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

making Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to create good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For manufacture one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 holder of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always requisite to add ice water. Later, when you master the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are adequate to make a loaf weigh about 1 1/4 pounds. This pan is great for baking than one made of metal or glass. Metal is excellent for baking as it results in a spectacular, crust on the exterior and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can some processes that generate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all in the precise order and help with adding the right amounts for each ingredient that you need to use. The bread motor can all 4 processes for you. That is great when you have a dough with white flour. It is not as convenient for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with adequate rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

making Whole Wheat Bread - The Whole Process

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making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is foremost to know about it. Homemade whole wheat bread has a unavoidable taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some habitancy use only pure whole wheat flour - but still, they do not perform the critical firmness. It's potential to get a pretty tough bread if you determine to result your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, all the time use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

making Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to construct good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For manufacture one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 package of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is all the time critical to add ice water. Later, when you devotee the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are sufficient to make a loaf weigh about 1 1/4 pounds. This pan is good for baking than one made of metal or glass. Metal is exquisite for baking as it results in a astounding crust on the covering and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that create a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is all the time the same. There are all the time four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all in the correct order and help with adding the right amounts for each ingredient that you need to use. The bread motor can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with sufficient rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

making Whole Wheat Bread - The Whole Process

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manufacture Whole Wheat Bread - The Whole Process

Making whole wheat bread requires special procedures and it is important to know about it. Homemade whole wheat bread has a definite taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some population use only pure whole wheat flour - but still, they do not perform the significant firmness. It's potential to get a pretty tough bread if you settle to ensue your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, all the time use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

manufacture Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to organize good strong gluten to make a soft crumb and pleasing texture. More gluten is ready when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For development one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 holder of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is all the time significant to add ice water. Later, when you specialist the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are sufficient to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is exquisite for baking as it results in a phenomenal crust on the surface and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can any processes that create a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is all the time the same. There are all the time four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all things in the literal, order and help with adding the right amounts for each ingredient that you need to use. The bread machine can all 4 processes for you. That is great when you have a dough with white flour. It is not as favorable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be ready with sufficient rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

manufacture Whole Wheat Bread - The Whole Process

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production Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is foremost to know about it. Homemade whole wheat bread has a certain taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some habitancy use only pure whole wheat flour - but still, they do not accomplish the essential firmness. It's potential to get a pretty tough bread if you resolve to succeed your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

production Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to make good strong gluten to make a soft crumb and pleasing texture. More gluten is ready when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For development one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 container of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always essential to add ice water. Later, when you scholar the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are adequate to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is excellent for baking as it results in a spectacular, crust on the exterior and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can some processes that generate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do everything in the definite order and help with adding the right amounts for each ingredient that you need to use. The bread engine can all 4 processes for you. That is great when you have a dough with white flour. It is not as favorable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with adequate rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

production Whole Wheat Bread - The Whole Process

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making Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is prominent to know about it. Homemade whole wheat bread has a safe bet taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some habitancy use only pure whole wheat flour - but still, they do not achieve the valuable firmness. It's potential to get a pretty tough bread if you settle to result your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, all the time use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

making Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to fabricate good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For development one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 container of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is all the time valuable to add ice water. Later, when you devotee the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are enough to make a loaf weigh about 1 1/4 pounds. This pan is great for baking than one made of metal or glass. Metal is perfect for baking as it results in a amazing crust on the covering and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that originate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is all the time the same. There are all the time four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all in the correct order and help with adding the right amounts for each ingredient that you need to use. The bread engine can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be ready with enough rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

making Whole Wheat Bread - The Whole Process

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manufacture Whole Wheat Bread - The Whole Process

Making whole wheat bread requires extra procedures and it is leading to know about it. Homemade whole wheat bread has a obvious taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some people use only pure whole wheat flour - but still, they do not perform the needful firmness. It's inherent to get a pretty tough bread if you resolve to follow your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, always use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

manufacture Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to form good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For development one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 holder of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is always needful to add ice water. Later, when you devotee the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are sufficient to make a loaf weigh about 1 1/4 pounds. This pan is good for baking than one made of metal or glass. Metal is exquisite for baking as it results in a fantastic crust on the face and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can several processes that generate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is always the same. There are always four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all things in the exact order and help with adding the right amounts for each ingredient that you need to use. The bread motor can all 4 processes for you. That is great when you have a dough with white flour. It is not as suitable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with sufficient rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

manufacture Whole Wheat Bread - The Whole Process

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production Whole Wheat Bread - The Whole Process

Making whole wheat bread requires special procedures and it is important to know about it. Homemade whole wheat bread has a sure taste and texture, not to mention, all the nutrients that will keep you slim and fit. Some population use only pure whole wheat flour - but still, they do not achieve the necessary firmness. It's inherent to get a pretty tough bread if you decree to supervene your own rules. Below here you will find tips that were proven to work by experts.

The Basic Factors

Wheat Bread

To make the best 100% whole wheat bread, you need 3 things. First, all the time use adequately high protein flour, or alternatively, add some vital wheat gluten to the bread dough. Secondly, avoid putting flour in for a long time before it is needed. Third, kneading the dough has to be consistent and done non-stop. You will find that using a food processor helps you with the kneading process, since you get to save more time and effort. Do not hesitate to use a mixer or even your hands - it will also help you to get the job done.

production Whole Wheat Bread - The Whole Process

Whole wheat flour is heavier compared to white flour, so you need to develop good strong gluten to make a soft crumb and pleasing texture. More gluten is available when you have higher protein content. Avoid adding too much flour or you risk creating loaves that are hard as a brick. Kneading continuously leads to gluten forming a consistent and strong matrix.

Now For The Recipe

For production one fullsize loaf, you are going to need 3.5 cups of 100% whole wheat flour, 1 1/4 teaspoons of salt, 2 tablespoons of vital wheat gluten, 1 container of dry yeast, 2 to 3 tablespoons of sugar, 1 tablespoon of oil, warm water and 1 tablespoon of liquid lecithin. When using food processors, it is all the time necessary to add ice water. Later, when you scholar the procedure, you can start experimenting by adding extra ingredients, e.g. Nuts or seeds.

When baked inside an 8.5 x 4.5 inch pan, these ingredients are adequate to make a loaf weigh about 1 1/4 pounds. This pan is better for baking than one made of metal or glass. Metal is excellent for baking as it results in a wonderful crust on the face and the bread bakes evenly in it. This pan also cleans up very easily.

Do You Understand The Process?

Wanting to make 100% whole wheat bread, you can some processes that originate a crusty and soft texture outcome. It does not matter if you use a food processor or your hands, the process is all the time the same. There are all the time four processes: mixing, kneading, rising and baking.

Using Bread Machines

Another way how to make bread is using bread machines. They do all in the definite order and help with adding the right amounts for each ingredient that you need to use. The bread machine can all 4 processes for you. That is great when you have a dough with white flour. It is not as favorable for the dough made of 100% whole wheat flour. Whole wheat bread needs to be prepared with adequate rising and kneading time. However, do check the capabilities of bread machines, as they have improved massively and can help so much.

production Whole Wheat Bread - The Whole Process

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The Process on How Bread is Made

It will be useful to give here some remarks by the great scientist, Liebig, on the best process of making bread: -- "Many chemists are of opinion that flour by the fermentation in the dough loses somewhat of its nutritious constituents, from a decomposition of the gluten; and it has been proposed to render the dough porous without fermentation by means of substances which when brought into contact yield carbonic acid. But on a closer investigation of the process this view appears to have little foundation.
"When flour is made into dough with water, and allowed to stand at a gentle warmth, a change takes place in the gluten of the dough, similar to that which occurs after the steeping of barley in the commencement of germination in the seeds in the preparation of malt; and in consequence of this change the starch (the greater part of it in malting; in dough only a small percentage) is converted into sugar, a small portion of the gluten passes into the soluble state, in which it acquires the properties of albumen, but by this change it loses nothing whatever of its digestibility or of its nutritive value. "We cannot bring flour and water together without the formation of sugar from the starch; and it is this sugar and not the gluten of which a part enters into fermentation, and is resolved into alcohol and carbonic acid.
"We know that malt is not inferior in nutritive power to barley from which it is derived, although the gluten contained in it has undergone a much more profound alteration than that of flour in the dough, and experience has taught us that in distilleries where spirits are made from potatoes, the plastic constituents of the potatoes, and of the malt which is added after having gone through the entire course of the processes of the formation and the fermentation of the sugar, have lost little or nothing of their nutritive value. It is certain therefore, that in the making of bread there is no loss of gluten.
"Only a small part of the starch of the flour is consumed in the production of sugar, and the fermentative process is not only the simplest and best but also the cheapest of all the methods which have been recommended for rendering bread porous. Besides, chemical preparations ought never, as a rule, to be recommended by chemists for culinary purposes, since they hardly ever are found pure in ordinary commerce. For example, the commercial crude muriatic acid which it is recommended to add to the dough along with bicarbonate of soda, is always most impure, and often contains arsenic, so that the chemist never uses it without a tedious process of purification for his purposes, which are of far less importance than making bread light and porous.
"To make bread cheaper it has been proposed to add to dough potato starch or dextrine, rice, the pressed pulp of turnips, pressed raw potatoes, or boiled potatoes; but all these additions only diminish the nutritive value of bread. Potato starch, dextrine, or the pressed pulp of turnips, and beet-root, when added to flour, yield a mixture the nutritive value of which is equal to the entire potato, or lower still, but no one can consider the change of grain or flour into a food of equal value with potatoes or rice an improvement. The true problem is to render the potatoes or rice similar or equal to wheat in their effects, and not vice versa It is better under all circumstances to boil the potatoes and eat them as such, than to add potatoes or potato starch to flour before it is made into bread, which should be strictly prohibited by police regulation on account of the cheating to which it would inevitably give rise."

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