Baking with whole grain flour can yield delicious results, but it can present some challenges that are specific to working with heavier types of flour. For example, baking only with whole grain flour can yield breads that are dense, chewy and difficult to eat if they are not given extra proofing time. Luckily, it is not difficult to lighten the mixture so that the end result will be light, fluffy, delicious and healthful.
Instructions
1. Pinpoint the problem that arose the last time you made a loaf of bread using whole grain flour mix. If the bread was only a little too dense, you may just need to mix a little unbleached, unbromated all-purpose flour into the mix before adding water and setting it aside to proof. If the bread was very dense, you may need extra yeast to help it rise to the occasion.
2. Prepare the whole grain bread mix according to the recipe. Substitute 50 percent of the whole grain bread mix with all-purpose flour. Use a scale to calculate the appropriate amount of each flour to use.
3. Add extra lukewarm water---about 1 1/2 times more than is called for in the recipe---to the whole grain bread mix. You may also find that you will need to adjust the amount of flour or water that you add to the dough, depending on the humidity level in your kitchen. If your kitchen is humid, add a little more flour. If your kitchen is very dry, add a little more water. In either case, do so in very small amounts---you can always add more if you need it, but you cannot take water or flour out of your dough once you've added it. If you are using yeast in the recipe, add 1 to 1 1/2 extra teaspoons of yeast to the bread mix at this time.
4. Knead the dough until it forms a smooth, elastic ball. Cover and set aside to rise until it has at least doubled, which will likely take an hour or more. Proceed only when the dough has doubled.
5. Preheat the oven as directed by the instructions found on the package of the whole grain bread mix. Punch down the dough and form it into a loaf. Spray the loaf pan with non-stick cooking spray and place the loaf in pan. Cover and set the pan on top of the oven to let the dough rise as the oven preheats. Do not bake until the dough has risen at least 1 inch above the top of the pan.
6. Bake the dough according to the instructions on the bread mix package. When it appears done, remove the bread from the loaf pan and tap the bottom. If it sounds hollow, the bread is done. If the loaf does not sound hollow, place it back in the oven for another five to 10 minutes.
Tags: whole grain, whole grain bread, grain bread, grain flour, whole grain flour, your kitchen, all-purpose flour