Brian as I sat here this morning listening to you read Loser and enjoying my good cup of coffee Out of nowhere I thought I'd make your 100% Whole Wheat Bread... It came out beautiful, my wife loves it. I should have double the recipe... Thanks for what you do....
So glad to find your video. . .I have wanted to start baking my own bread, but also want to cut down on sodium. Seemed like every recipe I found included salt. Your recipe and assurance that it doesn't matter if you exclude salt is just what I needed to find. Happy to find you here. . .Thanks!
I made a multigrain roll recipe from King Author the other day I have made it a lot before, but this time I added a little nooch and it definitely made the dough way easier to work.
So I just baked this in my toaster oven, it came out pretty decent. The interior bread is a little damp and not as good as storebought sourdough wheat, but it's decent, and the price was like $2 for a half pound of whole wheat flour from the Sprouts bulk bin (don't buy a 5lb bag when you don't know when you'll bake again, I don't think whole wheat flour is shelf stable for too long). I'm lazy so I simplifed the procedure. Mix the flour, warm water, and yeast in a big salad bowl, cover with a pot lid, then 3 or 4 times wait for it to rise, then fold it with a big spoon. After around an hour put cornmeal on parchment on the baking sheet and scrape the dough onto the cornmeal in a loaf, i didn't do any of the stuff he did to the loaf, and get some on top too. Half hour in a pre heated toaster oven, comes out fine. I wonder if a hotter oven would have helped, but toaster only goes to 450. This is lazier than my old recipe which combines whole wheat and white flour about half and half. Sift the flour if you buy from the bulk bin, a little bug crawled out of the pile right after I put 200g into the bowl.
If it was wet inside, it wasn't cooked thoroughly. Most of the method of bread is in the technique. If you were happy with what you got though, that's what matters 👍
Had to come back to make it again because it was so easy and delicious, I've made heaps of RU-vid breads and none were better then this one. Edit - subscribed
@@PlantBasedBistrojust realized your plant based from reading your name in your response, fantastic I'm new to the plant based world I'll have to check out some more of your videos.
@@shinebrightandbethelight welcome! We try to make foods we are used to eating from the "before times" but vegan. In general we strive for a healthy version if possible with more whole foods, less oils, etc. Usually.
I have seen that some people use vital wheat gluten in whole wheat bread to help with the rise. What is your opinion on that? I love this recipe and will try it this week :-)
This seems like a lot of trouble. I make a perfectly acceptable whole wheat bread by making it exactly like white substituting 65 for 62. I do kneed the heck of it.
