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Please, help. I need a really good 100% whole wheat/grain bread recipe

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Old 10-03-2011, 08:52 PM   #1
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Default Please, help. I need a really good 100% whole wheat/grain bread recipe

I just cant afford to keep buying 100% whole grain breads, it just cost too much. I need a tried & true recipe and preferably something made with honey or other natural sweetener and not sugar. Can anyone help me?
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Old 10-04-2011, 02:26 PM   #2
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I no longer bake bread so I don't have my tried and true recipe handy. But I would suggest you check out white whole wheat flour for baking bread. King Arthur Flour is one brand. It is whole wheat but it's from a variety of wheat that is lighter in color and is softer so it has a softer texture. The flavor is also milder than regular whole wheat. I used to use it in all recipes instead of refined white flour and didn't have to make any adjustments like I would normally have with regular whole wheat. Your experience may vary
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Old 10-05-2011, 02:52 PM   #3
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Look on various recipe sites like recipes.com or recipeczar....there are many recipes on-line
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Old 10-05-2011, 10:04 PM   #4
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Please let me know if you find a favorite. I have been playing around with some and have not found one I love yet. Thanks!
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Old 10-06-2011, 12:10 AM   #5
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Do you have a favorite white bread recipe? You can make any recipe 100% whole wheat. I do this all the time. The only thing I do different, besides subbing whole wheat flour for the white, is add 1-2T of vital wheat gluten per loaf. The gluten helps the bread rise properly, so that it's not dense.

I second the white whole wheat flour, if you can find it. King Arthur and Trader Joe's both make white whole wheat flour.
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Old 10-06-2011, 03:53 AM   #6
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The King Arthur Flour web site has GREAT recipes also, you can search for whole wheat or whole grain. (They have recipes for non-wheat flours also)
http://www.kingarthurflour.com/shop/RecipeHome

If you can get spelt flour at a reasonable price, here is a wonderful recipe for spelt rolls which I use a lot. Spelt is an older variety of wheat, which is not commonly used in bread anymore because it doesn't have a lot of gluten, so it's more difficult to get the fluffy "wonder bread" effect that people prefer today. The rolls end up dense but very tender, even though my spelt flour is whole grain -- I made them for my mom and she said they were like cake. I usually divide the recipe into 10-12 rolls rather than the 9-10 specified.
Dan Lepard's Spelt and Flaxseed Rolls:
http://www.guardian.co.uk/lifeandsty...lls-dan-lepard
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