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Whole Wheat Work
Good carbs, bad carbs, net carbs? What ever your carb of choice, whole
wheat breads are a good thing. Problem is they tend to be less than palatable. I
set out to bake an easy, edible whole wheat bread.
This is the finished product. The road to this bread was a little bumpy. Notice the nice split? This is the recipe I started with. Whole wheat, oat bran & rolled oats. The trouble started during proofing. I checked with one of my bread gurus and she said there was "Way too much oat stuff" going on. In addition to the cracking, the bread was way too dense. I baked it for ever and it was still mushy. Take 2: I eliminated the rolled oats and the egg. I was trying to lighten it up a bit. It proofed nicely and there was no cracking. Eliminating the egg did not have the desired effect. Still way too dense/mushy! Edible, if barely, but back to the drawing board. Success! Just oat bran, switched butter for canola oil, swapped in turbinado sugar for the maple syrup and added the egg back in. It proofed in an hour and rose nicely above the pan. I think the egg actually provides a little lift. I also upped the Vital Wheat Gluten to 1 TBS/Cup of whole wheat flour. A little extra water never hurt either.
The recipe also included maple syrup, vital wheat gluten, eggs, butter and salt.
This is the finished product. The road to this bread was a little bumpy.
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