I am excited to annouce that I have finally had some great success with making homemade whole wheat bread while including the benefits of soaking the flour (why soak? read here). It worked for a while but then in the last few months it has been sinking terribly and rather dense (cold weather may have been contributing to this as well). I have been doing further experimenting and believe I have finally solved the problems (but don’t take my word on that!). I am absolutely thrilled! It was so light and delicious! My husband, who is really not a bread fan as I am, said it tasted very good (which is a first!). Check out my updated bread recipe here. This recipe includes both methods – soaking and not soaking as you prefer. It also includes options for dairy intolerant folks that still want the benefits of soaking!
A few helpful keys I have learned lately:
1. Less yeast is better to avoid over rising (thus I revised the recipe so!).
2. Dough enhancer is a excellent conditioner to make a more moist dough. (I love this dough enhancer sold by Urban Homemaker)
3.Your choice of bread pans is really important! According to Urban Homemaker, “Wider pans are often a source of “fallen” loaves as the heavier whole wheat dough cannot support itself over a wider surface area.” Your traditional store bought loaf pans or glass pans run wide. I have two of the pans recommended by Urban Homemaker here and they work great! They are approximately 10” long by 3” wide, but I believe the 8” size might be a better option.
UPDATED: Some may be concerned with the materials that these pans are made of. Is tinware safe? I inquired of Urban Homemaker as to the safety of these pans, and this was the response I received:
“The pans are tinware. They do have a very light non-stick coating on them, but they are not like teflon that peels. They should only be used for bread, greased with each use, and wiped out with a paper towel after each use. Tinware is NOT aluminum.
I have had mine for years and years and been very satisfied (about 15 years). I like the dark exterior finish which cuts the baking time, and I like the shape. I know that non-stick coatings have received a lot of bad press, but I think it is more applicable to when used as a skillet and there is stirring going on. Since the pan really just is like a mold, I don’t have the same concerns, but I don’t have any scientific research on this.” – Marilyn Moll
4. Rising in the oven is very beneficial to avoid contact with cold air – but don’t let it rise too high – just above the edges of the pan is important!
For a yummy homemade whole grain bread recipe, check it out here.