1. Use fresh home-milled flour with all of the bran
and fiber intact.
2. Use fresh yeast such as Saf
Instant Dry Yeast. Because whole wheat produces a heavier
dough, whole wheat bread dough often requires a better grade of
yeast due to its superior rising ability. If your whole wheat
bread is coming out like a brick it may be due in part to poor
3. Use warm water. Best temperature is 120 - 130°F
(if using SAF Yeast).
4. Use the right amount of flour. Home milled flour is
best. Too much flour causes dry crumbly bread. Here is information
about grain mill
5. Develop the gluten. The most difficult aspect of
mastering bread baking is recognizing when the gluten is fully
developed. When dough is properly kneaded it will be smooth and
elastic. To improve the texture of your bread add Vital gluten.
6. Use 1 tsp. oil on your kneading surface or on your
hands when it is time to shape the dough. This helps keep dough
from sticking and avoids using excess flour.
7. Let the dough proof. Proofing is a baking term for
allowing bread dough to raise outside of the oven. Although this
step is optional (some let the dough rise in the oven prior to
baking), proofing will develop flavor, gluten framework, and help
make light, fluffy loaves of whole wheat bread.
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