First Lessons in Bread Baking Part 2: Half Wheat Half White 

As a young bride 47 years ago, I asked my grandmother for her recipe for potato bread. She was in her late 70's at the time. She had learned from her aunt as a young girl and had it down to perfection. Huge batch that will make 10 to 12 loaves. Over the years I have used it from totally white to 100 % whole wheat. The potatoes add food for the yeast and yield a nice whole wheat. Sometimes I add some extra yeast too. As I have neared my 70's I can no longer knead that huge mass of dough and have cut the recipe down for either my bread machine or kitchen aid. I still make 12 loaves, gift a few, freeze the rest and have only one mess to clean up. Every one I gift the bread to over the years raves about it!

I love the idea of using a plastic grocery bag to cover the rising dough. I’ll be adopting that tip for myself. Another use for all those bags. 😊

A tip that helped me in knowing when I had kneaded my dough long enough… I pinch off a dough ball about the size of a golf ball, then slowly stretch it to see if I can stretch it thin enough for light to show through it without the dough tearing. It’s called the “window pane test”. Very helpful to me. 🙂 Thank you for sharing your great videos! 👍🏻👍🏻🙂❤️

I’m really enjoying your videos. I recently cut the cable cord. Your videos are better and more informative than the food network.

Wow. I love it when you teach the WHY of something. Recently I’ve been dividing my kneading into two or three parts (situation required it) and have been pleasantly surprised by improved results! Now I know why - flour had more time to rehydrate. Fantastic. Thanks so very much. My bread is proofing as I type this. I’ve been baking for 60 years, but who says ya can’t teach an old dog new tricks?! I love science, and you and Jim! ❤

You are such a wonderful teacher Pam. You don’t leave out anything! I appreciate you! ❤

YOUR EXPERIENCE AND TEACHING ABILITY ARE A REAL BLESSING TO MANKIND!!! YOUR VIDEO HAS ADVANCED MY BREAD MAKING ABILITY TREMENDOUSLY. KEEP UP YOUR AMAZING WORK.

Goodmorning Pam, I made this bread yesterday while watching your video. At first I thought the extra 15 minute rest periods, and the lower temperature of the liquid to activate the yeast, would not make a difference. I was wrong!!! My bread turned out beautifully!! Soft and delicious! I also only kneaded by hand like you did, instead of using my kitchen aid mixer. It is good to know how to knead by hand. Thank you for all your detailed instructions. It really helps to know the science behind the methods you teach. Blessings to the RoseRed Homestead

You are an outstanding teacher. Thank you for your videos. Very much appreciated.

I always wanted to learn how to bake bread and this morning I turned out my first two loaves of half-bread flour, half whole wheat (request from the family). They turned out great. I very much enjoy your instructional videos. Please accept as a complement: it's like learning from my mom - who I wish I'd had learned from when I had the chance. I look forward to your other bread making classes. Thank you.

I really think you need a taste tester, and I unselfishly offer my services.

Good Morning, Miss Pam!! Thank you for your recipe!! I used to make half and half bread about 20-25 years ago. I was given a recipe and followed it for a few years!!! I remember that the half and half recipe was SO tasty!!! With some butter and jam on the fresh bread--oh such memories!!! Your video has spurred me into restarting making my own bread!!! I have never had a grain grinder 😥, I always wanted to get one, but never had the money to do so. Bless you my dear for sharing and imparting your immense wisdom with us!! I wish I could give you a great big hug, for all your videos have taught me!!! Thank you, thank you, thank you!!! I can hardly wait for your next video!!! So, until then I shall await your next bread recipe lesson!!!!

I made my first loaves of 1/2 and 1/2 wheat bread today. They came out beautiful, nice and brown with a great crumb. I appreciate your channel, so filled with great instructions and wonderful scientific support. As a middle school math teacher, I appreciate research based information. I feel safe eating whatever you suggest. Thanks for all of your hard work along with documented videos. I am going to make the multi grain bread next.

I I just took 2 loaves out you taught us last week! I still have to work on my folds but they look better thus week then last! Thank you so much for teaching us. I used to be scared to try baking 🍞

Pam ….. you are a Master Bread Maker !! I’ve never watched such a detailed and explanatory bread making video …. Honestly ! I now, after watching both videos, feel confident that I can do this !! I’m going to try this method with half KA organic white flour and half organic buckwheat flour. I never knew up until about 2 months ago, that buckwheat isn’t a grain at all. It’s a seed and is gluten free, which will change the finished product but may be better for my health. It turns out that buckwheat has amazing health benefits and hopefully will make a good finished loaf of bread. I will experiment to see if I have to adjust the amounts of each flour. But I HAVE to have my bread and the skill to do it !! I have an Ankarsrum mixer and a small Bosch mixer, which are both wonderful, but I need to be able to accomplish this bread making with my own two hands in the case of a major power outage. Thank you so much for your knowledge, experience, and your wonderful manner of teaching !! Much love ❤️

You are a good teacher! I really appreciate you and pray the Lord blesses you in many ways 🙏🏼✝️♥️. Thank you!!!

After watching your bread series a few times over, I decided to start with this recipe today. I printed the pdf from your website to follow along, and it was so helpful!! I used to bake bread weekly, but it was so many years ago, and I'd forgotten everything. I have a sourdough starter just about ready, so I thought that maybe I should start with something basic.... Thank you so much!! They're doing the final proof now... I'm so excited to have home made bread again!!

I am *loving* this series on bread baking and looking forward to more!!

Thanks RoseRed, I am starting making my own bread! Actually, I have been (lately) switching from processed food to homemade food. I also teach/research chemistry at my University, so I appreciate very much your rational science comments. Best wishes and greetings from Argentina! Alex.

I remember making my first loaf of bread, I was about 10 or 11. I love bread making.

You are the best-est bread baker in the world! xoxo I'm so happy to have found you. Love from Ohio

That bread is beautifulllll....can't wait to try it tonight!!!!

Thank you so much for this video. For the first time ever my bread actually turned out and I am the one supposed to bring homemade bread for Christmas dinner today. . I watched your video after 8 failed loaves of bread yesterday and today both loaves I made were perfect. Merry Christmas

Pam, I really love your explanations! Thanks!

Great teacher!

I just stumbled across your videos as I used to make bread very often, but due to diets and the stress of the pandemic I had stopped. I appreciate your no-nonsense approach, your inclusivity of newbies and those of more modest means. And while my methods are a little different than yours, I can see you understand and are able to execute the fundamentals. Your husbands description of bread dough feeling like a “marshmallow” was spot on. Thank you for bringing self-sustainability practices and common sense to the masses.

You precious lady, who on earth would make fun of you? Definitely not me. I'm so appreciative of your time, it's such a blessing.

I remember making my first loaf of yeast bread, 65 years go. I still like making bread, and eating it too.

Thank you so much for this series! I’ve been following your advice on the lower water temperature & am now following your recipe. My altitude is just under 1,200 ft & your proofing times are the same as your higher elevation. I grind wheat berries with sorghum & millet & add it to all purpose flour. I shape my dough into rolls, bake @ 425 degrees for approximately 15 minutes & they’re turning out perfect every time!

Thank you so much for your thorough explanation. I just started milling and needed explanation on why I’m not getting a good rise. You have helped me out very much so I appreciate your instructions. God bless! So grateful to you!

I love these videos and so many more you’ve made! I’m going to bake some bread today… and start my sourdough starter again

I’ve watched many of your videos and I want to thank you for your work and sharing your knowledge with us. You continue to inspire me. I’ve started dehydrating and canning again and I’ve added the Presto electric canner and a freeze dryer along with a NutriMill classic grain mill. Preserving health food and preparing for tomorrow is my passion.

Thank you Ma'am!

Your videos are indispensable. I have always been afraid of baking. I love it! Thank you so much!

Thank you! What a great video. I’ve been trying to find a recipe that my family will love and I am going to try this. I love that you are using a mixture of white and wheat. Thank you! Your videos are very enjoyable to watch.

Again thank you Pam for these beginner's bread baking series. I just finished watching the 1st video. You make it look less intimidating lol. I'm going to watch each video in this series.

So much flour from only a few kernels of wheat! I’m so amazed!

What a wealth of knowledge you have. Thank you so much for sharing.

I found a grain mill at a church sale for$8.00 Was so excited. Just learning how to use it.

Love your tutorials Red I will try them bread making

My family is grown, but when I was baking bread, I did freshly ground flour four loaves twice a week. My whole wheat bread raised like white. I need to get back to it.

I throughly enjoyed this 2nd informative video of bread making and your easy to follow instructions. You are definitely a great teacher and motivator! ❤

God Bless you always more power thank you always your sharing recipie so very interesting ilove it From the Philippines Zambales

I love making breads. I’ve been doing it for a lot of years but I’m looking forward to trying some of these methods. I might be able to up my end product 😊 for sandwich bread.

Wow! That crumb looks amazing Pam! I love all of your videos, I have learned so much from you and always appreciate when you post a new video. I'm planning to make your lemon curd for my mom on Mother's Day, I know she will love it!

Another excellent video, thank you.

I made two loaves of the half white/half wheat today. I added some tomato powder in place of some of the white flour and OMG the color, texture and taste are superb. Thank you for sharing your knowledge and experience.

Can’t wait to try❤❤❤❤

Thank you Rose...I always learn something from you....Kathleen

I can get my whole wheat to rise quite well. I use vital gluten. I knead it it for 15 min then put it into loaves. I let it rise for about 2hrs. Its nice and fluffy

Each Video gets gooder and gooder 🙏🏻🌹🙏🏻

I haven't tried to bake bread in almost 4 decades. For years I used a bread make but my new bread maker and I are not getting along. Watching your videos I'm inspired to give the hands-on approach another try. As you said, we've learned a lot from the last 2 years. Time to go back to basics. Thank you for teaching these skills.

Good morning 🌞 great information. I’ve never baked bread before but after watching both of your bread videos I think I can. 🚂

I used to make bread when my kids were little. We would have one night a week that was fresh baked bread and jam night - helped out with the budget as well as being a favorite night for the kids! I only used AP flour from the store. My sister uses whole wheat, freshly ground, for her bread even today and she likes to add additional gluten to help the bread rise. It’s a hearty bread that’s tender and fluffy!

I am Jack's wife (he doesn't cook - not sure how his name got includes - LOL). I baked 12 loaves of sourdough bread EVERY Saturday when my 3 children were home. I loved it but am ready to do some regular loaves for just Hubby and I. Thank you so much for your videos. I trust your recipes and videos. Keep them coming!!!

I don’t know who made fun of you for having an air pocket in your last video but shaming on them. Don’t they have anything better to do with their lives? I greatly appreciate your videos and the fact that your sharing all your knowledge with us. My husband won’t eat wheat bread and I’m not really sure why but maybe if I add wheat to it slowly he’ll start liking it. Thank you so much for another great video!

Part 2! Another wonderful video on successful bread making ! Blessings!❤️

I just wanted to thank you for the knowledge you have shared. I'm so excited because I now make bread for my family. They absolutely love it! Thank you again!

Oh boy! You answered a few questions I've had for months now, including the effect WW components have on gluten formation and one I didn't realize or logic out: pre-proofing and losing the power of the yeast to contribute to rising. I wish I could instantly absorb what you know!!! I just can't get enough!! Thank you!!!!

New sub from New Zealand. You know your bread.

I tried your method and the loaf turned out beautiful. Thank you. ❤️

Very helpful! I’ve been baking bread for many years but never knew how to properly shape the loaves. Thank you! 👍🏼

Thank you so much for sharing your experience and knowledge.... I followed your advice as closely as possible and had AMAZING results my very first time making fresh ground half and half... SUPER DELICIOUS with my homemade bean soup... You're a VERY good teacher and your husband is a great camera man. 🙂

I love the bread recipe; although, I think my bread could use a bit more salt. Thank you for teaching me how to make bread from scratch using wheat berries, I am so thrilled that it turned out.

You are the sweetest and most encouraging person to teach others how to cook.

Thank you Pam. I can’t wait to try your recipe and your folding method. I do not remember learning anything about folding in Home Economics 50 years ago. My teacher probably wasn’t as smart as you. 😂 I look forward to your upcoming videos on bread making. Have a blessed day!Much love from Texas.

If you don't have a grain mill, I understand you can grind the flour in a VitaMix blender.

Rose thanks for sharing Mam, where were you when i was a single father...i thought i had a hundred failed loaves (6 at a time)...i didn't know whole wheat didn't rise as much...i offered every woman i met $100 if they could tell me what i was doing wrong, haha...i finally started using half white flour and have had hundreds of ;successes" haha...Creator bless...doug

Perfect! That looks delicious. Awesome job.

Thank you for sharing your knowledge. I just started to bake bread and mill my own flour. I’m at 7467 altitude, having a few issues with height of bread. I will be following your instructions and try 1/2 AP flour and Soft wheat. Thanks again. I can’t wait to see your next video.

I am so glad that I watched this video now I know how to make bread the proper way I hope I can do it right thank you so much and God bless

I enjoyed this so much! I will be try this recipe soon. Thank you.

We made this bread and it is delicious. It is the best bread I have ever made. Thank you. I have learned so much.

I have watched several of your videos, you are now my favorite to watch !

This is so wonderful!! I am so excited to begin baking bread again. It has been many years!!! You are so awesome and a great encouragement to me and many many others! Prayers 🙏

I am so grateful for your videos! I love to understand why, and you make it so easy! I've made bread for some time, but have experienced to many "problems". Now I know what and how to corret them. And thanks to your husband, too! What excellent photography!

I use 1/2 wheat and 1/2 white. My sweetener is Grandma's unsulphered molasses. It is popular here to say the least.

Mrs. Pam I made the 1/2 wheat 1/2 white bread Yesterday. Couldn’t find whole wheat flour, not even at Wallyworld. The bread “2 loaves” turned out PERFECT. Thank You for Your Recipe and Guidance to obtain my Delicious Bread. ❤️🙏🏻

Your bread videos are so helpful. Previously I was making bread in my Kitchenaid mixer and it never turned out right. I have been following your instructions on the all white and now half wheat/half white and my bread is turning out perfectly moist. Thank you so much for all your work and helpful hints.

Years ago when I’ve purchased my wheat mill They had us add 1/4 teaspoon of ascorbic acid to get more of a rise out of the end product… The wheat bread

Very interesting and informative , will try as soon as possible, have been looking for different recipes , yours looks amazing and easier. Thanks again.

Pam: The resting period you are demonstrating is called the autolyse. It allows the natural enzymes in the grain to do their work.

I have baked the white bread based.on your 1st video last weekend and it turned out.perfect !!.I can't wait to see and taste how this one turned out. 15 more minutes in the oven!

I have made homemade pumpernickel when I was young. It was fun.

Looks perfect to me! Thanks for sharing. I have made bread since I was really young too.

Nice! I haven't made bread in years, but I have everything to start again....my favorite thing to make when my kids were little, was cinnamon rolls! Yum!

Thanks Mrs. Pam Your truly are a great instructor, I can't wait to put in practice your method.

Thanks for the Bread series! I've watched all the videos now, including the newest one! 👍🏼 Can't wait to start today! 😁

Going To the Store for whole wheat flour! I Buy Whole-wheat bread so I can’t wait to start making my own Homemade! My ears really perked when you mention some added seeds. I love sunflower seeds in my whole wheat bread. I’ve made many of your recipes and all are EXCELLENT. SauerKraut one of my Favs. Eat cold! Delish! ❤️& Thanks

Thanks for another awesome bread class💞🥰

👋 Hi Ms Pam and Mr Jim. Excellent video. Tfs, please stay safe, hugs.

Thank you. I've been making my own bread now and still practicing rolling out my dough sometime I can do it goo other times the tops tend to separate. Can't figure out why that happens. I like how you do it so will try it tomorrow when I need to make more bread. Can't wait to see your multigrain bread.

I will be using your techniques to make more bread tomorrow. I’m so glad you are sharing your knowledge with me (and others 😜). I’ve made bread 4 times and this last time I had the rise but when I took the bread out there were areas of separation (learned from your video ☺️) and it collapsed 😩 in some areas, resulting in a gummy taste… which I now know is because it was undercooked thanks to you 🥰. I’ll be using my thermometer to make sure they are done and will knead by hand instead of using my kitchen aid mixer because I’ve never done that and wanted to make sure my dough is kneaded correctly. But watching your first and now second video I’m confident I can do it properly. Thank you for making this series 🥰❤️

Keep your great ideas coming; we all are having a ball learning from you!

I love these videos! Thank you so much!!!!

Your a very nice person and very thoughtful thanks for sharing your knowledge and time Cheers Florida

I absolutely love your videos. Great information and you are so soothing to listen to!

I thoroughly enjoyed Part 1 and Part 2. I tried the 1/2 and 1/2 several weeks after the 100% white flour loaves., which turned out great. I did pay close attention to the folding. It has gotten colder here and the 1/2 and 1/2 loaves are not as good. I may preheat the oven as I’m starting, to warm up my kitchen. Maybe that will help. Thank you both for your videos. I am enjoying this learning process.

Another great video. I get so excited about each new video you do. I would like to get a grain mill. But I do love King Arthur flour.

I am so thankful I found your channel. I have learned so much and appreciate your explanations for everything ❤️