In order to make a perfect loaf of whole wheat bread you need to have the right combination of ingredients. The list below outlines exactly what you will need.
Flour – One of the secrets to a great whole wheat bread is freshly ground wheat. I prefer white wheat, because it is lighter in color and more similar to white flour, but red wheat works just as well. Every time I make bread I grind the flour. The conversion is about 8 cups of flour for every 6 cups of whole wheat. The gluten in freshly ground wheat is better. Gluten is what helps hold the bread together. If you do grind your wheat beforehand or have a little extra left after making your bread store it in the freezer. This helps preserve the elastic quality of the gluten.
Gluten Flour – Gluten is the part of the wheat that gives bread its elasticity. If you add a little more gluten to your bread it will be less crumbly and more moist. You can often buy gluten flour in the bulk section of your grocery store or at a health food store. You only need a few tablespoons per recipe. You will also need to keep it in your freezer.
Water – The temperature of the water is important. Water that is too hot kills the yeast. Water that is too cold will not activate it. The water should feel warm to the touch, but not hot.
Sweetener – Honey is better than sugar, because it is a natural sweetener. Honey whole wheat bread also tastes better than if sugar is used. Sugar-free sweeteners like Splenda do not work because they will not activate the yeast.
Oil – If you are trying to be more health conscious you can use olive oil, but vegetable oil works just as well. You can actually make bread without any oil but the texture and flavor are a little different.
Yeast – Saf or Fermipan are the best kinds of yeast to use. They are just a higher quality and perfect for making bread. Most grocery stores carry Saf yeast. Fermipan yeast can be purchased at www.k-tecusa.com
Dough Enhancer – A dough enhancer helps with the texture and ensures proper rising of the bread. There are a number of commercial dough enhancers that you can purchase in the store or on-line. I prefer a homemade version. One recipe makes about 3 cups. It lasts quite a while, since October I have used almost one recipe’s worth.
Dough Enhancer Recipe
Mix together the following ingredients and store in a jar or Ziploc baggie in the freezer.
- 2 cups wheat gluten –in the bulk section of the grocery store or health store
- 1 cup dry milk
- 4 TB or 1 pkg pectin powder – the kind you use to make jam
- 4 TB or 1 pkg unflavored gelatin – by the Jell-O in the grocery store
- 1 cup lecithin granules – in the bulk section of the grocery store or health store
- 2 TB powdered ginger
- 3 TB yeast
Look for my upcoming blog that will include the recipe and directions for making the whole wheat bread. You can also read about the supplies that you will need in my blog “Homemade Wheat Bread Part 1 – The Supplies”.