Homemade Whole Wheat bread can be quite heavy but in this recipe I give some tips on how to make your whole wheat bread nice and light. Written recipe at www.thebreadkitchen.com/recipe...
how/why can someone thumbs down this video??? good golly it is a "how to" not a "have to" - takes all kinds to make a world - keep up the good work Titli and we'll just over look the trolls
Thank you! So glad I found your channel! I love that you don't add sugar! It's simple and it's perfect! I proved it twice! First for 60 minutes and then I reshaped it and proved it for 35 min. Now it's in the oven. It rose quiet high and it smells lovely!
I made this recipe yesterday and it’s the lightest, most delicious wholewheat bread I’ve ever made. Even my husband loved it, and since he’s a white bread fan, that’s a real testament to your recipe. Thank you.
I'm very new to bread making! I acquired 3 Lodge cast iron loaf pans a few weeks ago and I'm currently at this very moment figuring my ratios to have enough dough to fill all 3 pans but not too much as to be wasted or overflows into mushroom tops! This recipe is by far the simplest of ingredients and directions that I've come across here on you tube or the entire web. And thats what I'm looking for. So i thank you so very much ma'am!! Cheers...
What a great video. I'm currently making a loaf that is half whole wheat and half white bread flour. The recipe was originally intended for a bread machine. I was looking for some tips on the rise and shaping of this kind of loaf and this was perfect. Thank you so much!
And I wondered just yesterday evening if you would revisit your whole wheat loaf again that I've made so often and that I always loved. I think I'm giving this new one a try this evening.
Hi Titli, I'm George. Thanks for sharing the basics of bread making in your tutorials, it's helping me overcome a fear of dough forming without a standing mixer. I'm a self taught cake and pastry chef, but I was always intimidated by hand kneading as it appeared to be a very high skilled culinary form, and after many attempts, I just gave up trying. Now, with all the tutorials on you tube, I find your instruction superior, and my last few attempts have gained in quailty. I'de like for you to explain the importance of "strong flour" in bread making and also to share your expertise on making pumpernickle rye bread too.
This is the best recipe yet. So simple. Will try to give time for a second rise next time too, but I'm delighted with my first go, by far the best I've made. Thank you!!👍
I've made this loaf today and had made wholemeal bread before I released the secret of the extra water definitely done the trick. Thanks you for your help and advice fabulous woman.
I am proud to say that your videos were helpful to me ! these are my first attempts of making whole-wheat/sourdough/rye breads and I enjoy your style of concise, straight to the point videos, interspersed with well-hearted humour and memory enhancing tone of voice :) Thank you for your kind contribution to the virtual world of knowledge spread !
Dear Titli, I've just finished baking my first loaf of whole wheat bread and I must say this is the best bread I've ever tasted - or made, for that matter! For years past, I've tried making bread on my own, eyeballing everything and hoping for the best - a bad idea, as I have come to realize... Thanks to your recipe and all the useful tricks I've picked up on your website (the video on Kneading was particularly helpful!), I'm now enjoying a light, moist and tasty slice of whole wheat bread! Watching your videos made me a better, more confident homebaker. Thank you for the time you put into the making of these videos and know that your efforts are not in vain! - Michaël from Québec.
Another great video Titli. I used to add the yeast and salt to the flour then mix the water as most recipies instruct. But like you I now add the yeast to warm water first and let it foam for a while. I also let the dough rise for an hour after mixing and before kneading, this makes kneading whole wheat flour a lot easier.... :D Thanks for your great work Titli.
Hi Ma'am I love watching your video tutorial it makes me feel comfortable with. I will try this today. I just have to follow your instruction very carefully. Thank you so much Dear. ❤️
Titli we made it with my partner today and it was AMAZING!!!! you are the best and so cute!!! we hug you from here1 thank youuuuuuuuuuuuuuuuuuuuuuuu!!!!!!
Exactly what I was looking for!! Wholemeal bread with no adding of white bread flour and tons of sugar or molasses... miss your baking, hope you're doing well and will return to RU-vid very soon 😊
I have tried this recipe n it turned perfect. I want to thank u for ur great recipes n great efforts to teach us baking successfully. u deserve five stars.☺👍👍👍👏👏👏
I followed the instructions even though I had not whole meal flour lol I used whole wheat and my kitchen aid did all of the kneading work lol my dough was quiet wet but I kept going. My bread came out soft, like sour dough texture lol we love it. I was in a hurry so I created a steam room to make my bread rise faster hahahaha I know you’re not supposed to but I do it 😂. My bread came out soft with a sour dough texture. My husband adored it hahahahha
if you want it lighter use 450 gm brown flour 450gm white flour and 100 gm porridge oats , mix with 3 teaspoons salt 3 teaspoons yeast 55 gms softened butter and 2 tablespoons sugar ( add seeds if you like them and 650 ml of warm water , thrash it in a mixer for 5 mins and put it into 2 tins ,leave for an hour and cook on about 200c ( fan oven) .ps I use sainbury finest seeded flour and finest Canadian white.
Titli, thank you for this video. I've been grinding my own flour for a few years now for my family's bread items. I've made loaves but they never rise like yours. What is it about the fat that helps it rise? I always thought it was the fat from the wheat berries themselves that contributed to "weighing" down the bread.
While it looked differently (whole wheat here as I cannot find whole meal) my loaf turned out perfect! First one to not seem like it was hybridized with a brick. Thank, Titli! ;)
+lovableasshole Whole wheat and whole meal flour are the same thing--the former is what Americans call it, the latter is what the British call it. Whole wheat flours can look different depending on the variety of wheat and methods of grinding.
Thanks for this recipe, Titli! I'm milling my own whole wheat flour now, so I'm going to give it a go with some hard white winter wheat today and see if I can't break free of the VERY expensive cycle of buying $4 per loaf bread every couple of days. Have you ever done this using the fermentation technique, where you don't add yeast?
I made for 2cups atta with 7oz water. I also added milk powder, cherries, raisins and nuts. It was so soft. I am new to baking. I liked it. Just wanna add some sweet next time.
In the past, I have NOT had good luck when baking with whole wheat flour, in fact, some of my loaves have been used when constructing tornado proof housing,,,,lol. Your bread looks delicious. I am going to give your recipe a try. We Texans thank you for sharing.
TheTexasbuddy I always use bread flour in the recipe. It certainly helps in the rise. All whole wheat flour tastes great but doesn't allow for gluten development.I usually go about 50/50 on the mix of WW to bread flour
Shady Pine Home - Capricorn You really cracked me up Shady Pine, I had the same experiences, my loaves could've really some damage if it fell on a child. Just don't know why mine can't rise. Well let me follow Thomas Edison and try again, maybe I'll discover something new (which many people have already discovered, of course). 😬
How long will whole wheat bread last in the fridge? I know you're not supposed to keep it in there, but that's where I've always kept my bread since I was young
Hi Mam, a newcomer to your site. please tell me the size of loaf pan. also the whole wheat flour is same as atta (I am from india, is it the same dough used to make chapattis)
Omg, it finally worked! Loved making this 100% whole wheat bread so much that I made a second one! Love the way you kneaded! Mine was 80% like yours! God bless!💐😘🤗💖
