Monthly Archives: March 2010

Baking whole grain breads in home can become quite messy. Mostly it can happen with inappropriate mixing of ingredients. It can cause bread to crumble and become denser. For home makers this experience can be quite frustrating as the amount of time and effort required to make whole grain bread is seemingly high. Following are some best in class baking tips in order to make fluffy whole grain bread.

1. Begin With a Low Proportion of Whole Grain Flour to Bread Flour

It is quite a challenging task to make a perfect whole grain ingredient based bread. In order to get the best in class texture the quantity of whole grain to bread flour should be kept low. A 50-50 quantity may provide a rich flavor of whole grain but the bread base might not be left smoother. It is considered ideal to maintain 40-60 ratio for whole grain to bread flour. Once you achieve a consistency with similar proportions you can try experimenting with higher proportions of whole grain flour. This is one of the most basic steps in order to ensure a better quality of bread loaf.

2. Proper Dough Hydration

One of the most common mistakes commited is to add to little water while mixing the dough with the whole grain flour. Sufficient amount of water must be added in order to ensure uniform mixing and better strength of the mixture. Properly hydrated dough tends to stick to hands while mixing. Wet dough must be handled by mixing enough flour in order to bind it and enable in shaping of bread. Excess of flour should not be added to dough.

3. Using Whole and Cracked Grains

Whole and cracked grains are required to be mixed with wet dough on certain occasions. During such requirements, it is recommended to soak these in water for ample time. They might soak the moisture in the wet dough and make it unsettling. Soaked grains should be mixed with the wet dough thoroughly and kept aside for 5-10 minutes before utilizing it. This will enable in better binding and development of strength in dough.

4. Let the Dough Rise Fully

In order to make the whole grain loaf with a soft texture and nice flavor it is imperative to give dough sufficient time. This will also allow the development of yeast and provide time for making the lactic acid that gives the bread savor. Dough should be mixed properly at the room temperature of 70-80 degrees Fahrenheit. Dough should be checked frequently for moisture. It should be baked when it is springy enough and could be dented through finger.

To learn how to make a delicious whole grain bread you can follow our simple step-by-step “Whole grain bread recipe” that will show you how easy it is to make this kind of bread.