Hi love your recipe. But all my loaves seem to stretch so much the crown almost separates. Glad the homemade bread journey is going well for you! .All in all, this was by far the best bread Ive ever made(Ive been making bread for 8 years). If you've made our Easy Crusty French Bread before, you know that we love using a proofing basket to help the bread hold its shape during its final rise! Thank you! Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy. 1/2 cup warm water (95 to 110 F) 1 teaspoon active dry yeast 1/4 cup milk, at room temperature 1 tablespoon soft unsalted butter, or margarine 1 tablespoon sugar 1/2 teaspoon salt 2 cups bread flour, plus more if needed Steps to Make It In a medium bowl, mix water and yeast. However it did not turn out as your photos indicate. The Bobs Red Mill brand. SO happy you liked the recipe! Note: I use the King Arthur Flour white wheat flour, and I do everything exactly as you say. After about a minute the dough will start to come together, so turn it onto a workbench. Make sure to scrape off any remaining dry flour from the sides of the bowl. I usually use my food processor for bread but it will not handle this volume, and my Kitchenaid dough hook worked beautifully. I am struggling to get a nice soft loaf from my home milled flour. But if you have leftovers or plan to make some extra batches, you can easily store the bread in the freezer. Hi Gene! Im at 5400 and would love to try this but Ive had too many whole wheat loaves turn out as bricks. Don't forget to sign up for myemail newsletterso that you don't miss any recipes. I prefer a MixMaster mixer over the Kitchen Aid (crazy, right? It is a longer process, I let it raise overnight, but it turned out perfect. I mostly make ww rolls from this recipe and they turn out very well, but need to be frozen immediately if they arent all used the first time. Add one egg yolk and the melted butter. Hi Mel just brought myself a 4lb loaf tin. It keeps well there. Dont forget to slather the top with butter at this point while the bread is still warm, if so desired, and let the bread cool. The KA dough hook is different than the Bosch most Bosch dough hooks have L-shaped feet that mix the bottom of the bowl (which is flat, not curved like a KA). Then slowly pour the water into the bowl and mix together with a fork until well combined. We love that this recipe has become a favorite! Well done and thank you! Combine yeast, honey, and warm wate r in a large mixing bowl. I used vegetable oil in this because I wasnt sure what kind of oil you used. I just made this bread and it turned out really well. Sorry! It looked beautiful but had a tighter crumb than what I was expecting. When you buy commercial bread in the store, chances are it's full of preservatives, dough conditioners and other toxic ingredients. I just happened to come across it a few months ago and it has seriously changed my life and my familys!! Generally, the main reasons why some people shy away from making their own bread is because they don't want to spend half an hour kneading the bread, or maybe they think the whole process just takes too long. It was a little sticky, but not too bad. If your dough is too sticky and sticks to your work surface and your fingers, just add a little more flour. Also how long does it keep in the freezer? My question does vital gluten go bad.? I made it with spelt and did not need to use as much flour. And I am not kidding when I say this-every recipe I have made from your website has been awesome. Can I follow the same time for a fan oven, or whats the correct timing.? I do have dough enhancer. Do you think the dough was overfloured? I am a bread baking rookie. This is the best bread recipe ever! This is a slightly sticky dough - it won't pull into a smooth ball as you mix it, and it will be a bit sticky and shaggy. This video is an excerpt from our Everyday Artisan Bread online course. And it yields fluffy, soft, and delicious bread (yep, even with 100% whole wheat flour!). Place dough on a lightly floured surface and roll out into a 6 x 9 inch rectangle with a rolling pin. Are they sinking during baking or after you take them out of the oven? I usually mix red whole wheat and all purpose white flour but I have a lot of bread flour. As a new wife and mother of two babies under 2, aint nobody got time for failed recipes. If you have been hesitating about buying a wheat grinder, do it, you wont be disappointed!! Would you skip the lemon juice if so? This will yield a crustier bread. Also your video is not working, can you possibly post a new video of you making the breadThanks. in less time and without posting endless content until you burn out. Im sorry Im not more help! I think it takes a while to go badif I know Im not going to use it in about a month, I put it in the freezer. I have made this twice now and both times turned out very successfully! Cover with a clean towel and let rise for another 30 minutes while you heat the oven. Could it be the flour Im using? I had to use almost twice as much flour, but the bread turned out light and tasty. So I adjusted the time and the loaves came out great but just to the top of the pan. I make this small batch loaf with soup or stew for two people; if we're making sandwiches or crostini, it will serve 4. If I dont use that, will the bread still be ok? Im sure it could be Ive actually never tried that because we always make it into loaves and I have another roll recipe thats even easier and nearly fail-proof: https://www.melskitchencafe.com/french-bread-rolls/ I dont think the recipe needs to be changed I tested it many times and still make it often as written (but again, there are many factors, like elevation, humidity, how we each measure flour, etc, that go into bread making). Use a paring knife to score an "X" on the top of the loaf. It was only half hour to get to the desired size. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). How long are you letting it knead? I have tried so many whole-wheat bread recipes over half a century of baking and this is hands down the best! I make great white bread and pride myself on its beautiful form and soft texture. And so quick! There are three main kinds of bread in the world those that rise highest so are baked in pans, breads with a medium volume like rye and French breads, and those that hardly rise at all called flatbreads. Thanks! Be sure your Dutch oven is safe at high temperatures, and as always, please check the care instructions on your own equipment before baking. This will allow the dough to rise slowly and longer (over 3 hours). It may take a few times to get the timing *just* right! I kneaded by hand since I dont have a machine but perfecto! So happy to hear that, Ashlee! But first, heres a look at some past posts that might be helpful before we start: The Best Whole Wheat Bread Recipe (this post has the original whole wheat bread recipe that I make most and what this small batch recipe is modified from; the full recipe yields 5-6 loaves and is best made in a heavy-duty mixer like a Bosch Universal its too much dough for a standard KitchenAid), Step-by-Step Tutorial for Whole Wheat Bread (a quick-glance picture tutorial for making the bread recipe linked above), Bosch vs. KitchenAid (an in-depth look at these two stand mixers with some insight into why I use the Bosch for bread recipes; the comments on that post are helpful, too), Wheat 101: Where to Buy, Different Types of Wheat, Etc. You also want to let the dough rise at room temperature (as opposed to a warmer area). I usually use red whole wheat for this bread, as I generally save my white whole wheat for muffins and such. Im walking you through how to make a smaller batch of whole wheat bread. Add 1/3 cup oil, 1/3 cup honey, 1 tablespoon salt and 1 tablespoon lemon juice, bottled or fresh (you can sub in a finely crushed 1000mg tablet of vitamin c instead of the lemon juice; one or the other is needed to help activate the gluten). I am going to try again with cooled flour. It can be made in a KitchenAid or Bosch mixer or by hand! Some of the most popular terms for this piece is end piece or heel. Other popular terms included butt and crust.. Set aside for 10 minutes, or until foamy. I have triplets and twins and one of the triplets has short gut. Yes, you can definitely halve the recipe. Mel, I am having a hard time finding the White Wheat berries. Wheat 101: Where to Buy, Different Types of Wheat, Etc. Thanks for solving my yeast crisis! Loaf Recipes. Hi! So Im giving your yummy looking recipe a try Do you think I could I substitute butter for the oil to give the bread a little extra something? https://www.melskitchencafe.com/fluffy-whole-wheat-dinner-rolls/. I love this recipe. After it forms a ball, can you stop mixing then? I just sliced into my cooled bread and it is sooo yummy. So grateful for you Mel!! Hey Amber so happy you have had success with this recipe! Place the dough together with the parchment paper in a medium size bowl (approximately 6 inches in diameter) and cover with a dish towel. YAY! Usually its in the baking aisle above the flour (most of the time it comes in little boxes)but I also snag it on Amazon. Just finished my first batch! If it fell while baking it could be that it needs more flour or that it rose too much before going into the oven. The recipe makes one small loaf that is the perfect amount for 2-4 . This is called second rising or proofing. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy, if using instant yeast this step can be skipped. Sooo good. Add flour, Tangzhong, egg, and kosher salt to yeast mixture, and beat at very low speed until combined, about 30 seconds. Cover bowl with a clean towel. Thanks! Is there a chance your dough is over floured? You can store it in the fridge overnight and make it when you are ready. The dough will be tacky but not sticky. Turn the bread over and tap on the bottom of the loaf, it should sound hollow and the loaf will feel light. Melt 1 tablespoon of butter in a small dish and brush the tops of the breadsticks. Add in an additional 1/2 cup of warm water. After adding the flour, the dough is uneven and breakes really easy. This is a sign of a weak gluten structure. Ingredients. Thx for the post and pics! I then shape the bread and place it in loaf pans lined with parchment paper and set them on a warm heating pad while they rise. I have a question about freezing it- how do you defrost it? Next, mix in the flour and salt. Skip to :52 if you dont want to hear me blabbing at the beginning. Don't worry - it will smooth out as it rises! I use my beloved bosch but since Im an empty nesterthis makes enough for us and one neighbor! I freshly grind hard white wheat, sift it to get some of the hull out, make and bake ( sifted out hulls go to the chickens ) Adding fresh lemon juice I think is the key to getting really high rises. You spend so much time scraping down the sides of the mixer bowl and repositioning the dough that you might as well just mix by hand! If its active dry yeast, yes, you can use it just proof the yeast in a small bowl with a couple tablespoons water and maybe a pinch of sugar until it is foamy and bubbling before adding to the recipe. Thanks for yet another great recipe! Bread dough overrises in my bread machine, making the finished loaf with a huge dent in the top of the loaf, so I use mine to mix bread dough. Nice and crunchy on the outside, but so soft on the inside. Ready in just 3 hours (with no kneading required). We dont have lemon or vit c tabs, any suggestions? I live at 4000 fr and decrease the yeast by 20 percent. I ground my own wheat. You can also follow along onInstagram,Pinterest, andFacebookfor more recipe updates. sugar and 1 cups water into a large bowl and let sit for 5 to 10 minutes until the mixture gets foamy. I have King Arthur bread flour. These loaves look wonderful. Let the dough balls rise until nearly doubled in bulk, 1 to 1 1/2 hours. Making this again!! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Im a food and wine lover, and recipe creation enthusiast. I love seeing what you made. The perfect size for two or three people! I do have a question that I cant seem to find an answer. Note that the dough will be sticky and that is okay. Hi Susan, I actually do use a light spray of cooking spray. Then when I went to the link of the larger recipe that it has been adapted from I noticed that while the dry ingredients have been cut down to roughly a third, the wet ingredients have been halved! I know basically how to adapt a recipe to the bread machine but your 10 min. I concur! a common food made from flour, water, and usually yeast (=a substance that makes the bread grow larger). Yes, you can definitely use store bought wheat flour for this recipe! That might workI have a Breville food processor that is supposed to be fairly good at mixing bread dough although Ive never tried it. Thank you!! I havent used spelt other than a time or two so I dont really know the modifications it needs. Want to cut and freeze.havent looked back since I found your website.not had to buy bread or rolls since before the look down.thanks.stay safe best wishes to your family. Can you use sourdough starter instead of active dry yeast? Mix on low speed with the dough hook and then with the mixer continuing to run, begin adding flour gradually to the mixer. 2022 Mel's Kitchen Cafe. A small dutch oven works well, but you can use any regular oven-safe pot. Do I need to use the gluten and lemon juice? And second question, which brand of white whole wheat flour would be recommend? Add more flour or water if needed. The loaves rose beautifully, even with store bought white whole wheat flour. This bread is so good just on it's own, dipped in some olive oil and balsamic vinegar. Required fields are marked *. It should turn out great as a mini loafId check it after about 20 minutes of baking. My mom suggested that I should try adding dough enhancer and that might help, but I wanted to check with you first (since I trust your recipes <3). Thank you so much for posting this easy and great tasting recipe!! I have never been a bread maker but have intentions of becoming one and Im so grateful I found your website. Made this today and it was SO good. Let the yeast proof for about 5 minutes, until the mixture looks nice and foamy. Either way, the exact flour amount shouldnt matter as much as long as a soft, smooth dough is achieved. Yeast is one of the most important ingredients in baking bread. Let the mixer knead the dough for 5-6 minutes until the dough is soft and smooth. You can leave it out just be sure to knead for a few minutes longer. We have sourdough recipes and tons of lessons on how to build, maintain, and bake with a sourdough starter in our Everyday Artisan Bread course! Do I need to let it rise an extra time or anything? You can just leave the gluten out and add a few minutes to the kneading time. I live in Eastern PA and with this Coronavirus outbreak people have bought up all the bread in the stores! We don't typically take the internal temperature of bread, but once a loaf reaches an internal temperature of 190 F it will be perfectly cooked. Thanks you! So easy. Its so flavorful but not so wheat-y that you cant eat it. Here, you can find hundreds of delicious, quick and easy recipes, using quality and wholesome ingredients. Equipment. Cover the pot with the lid and place in the oven. Thanks for sharing! That would show us how puffy it was? I love baking this bread so much that I keep baking it and just giving it away to friends and neighbors.. If too much fiber is the issue, you might also try sifting your ground grains to take out a portion of the bran which should lower the fiber content. Knead for a minute or two. Love this recipe? There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. Use a paring knife to score an "X" on the top of the loaf. (I give 5 stars but button wouldnt click. Sprinkle yeast and sugar over the milk. Yes, for sure! The advice about using the kitchen aid paddle then dough hook were really helpful. You'll find all of that here! Into the bowl of a stand mixer, add flour, salt and yeast mixture. My husband is on a low/no salt diet. Small Batch Soft and Fluffy Whole Wheat Bread {Perfect for KitchenAid Mixers}, Perfect Whole Wheat Bread {Small Batch; Two Loaves}, I prefer white whole wheat vs red whole wheat. Yes the flour was still warm Do you have a preferred brand of whole white wheat? (I dont have any on hand). As an Amazon Associate I earn from qualifying purchases, at no additional cost to you. I live in Idaho with my husband, 5 kids, and selection of weird farm animals.

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