Added: 3 years ago
From: Graemeken
Views: 8,191
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  • wrapping the bread in a kitchen towel when it comes out of the oven makes it soft. you dont need the butter unless you really want it for flavor.

  • I only use fresh milled whole wheat flour I grind myself. If I want a lighter, fluffier bread I will use Spring White Wheat Berries - it gives it more of a pastry flour feel. Winter Red Wheat Berries are a denser, darker color and makes a much heavier loaf. I will also add a couple Tablespoons of Vital Wheat Gluten to get the high rise when desired. I haven't bought white, processed flour in years, nor would I go back to it.

  • Omnivores Ottawa? Wow, there is nothing special going on there, huh? Think you might wanna cut the butter out of your diet there bud. You're looking a little doughy around the sides :p Ofcourse what do I know, I'm only a healthy vegan :)

  • I'm a bread lover too. I mill my own flour from wheat I obtain from one of my student's farm.

    I liked your bread style. But you can achieve similar, if not much better results by combining flour with gluten. Depending on the kind of natural gluten content of your flour, you could add from 5% to 20%.

    In other words, for 300g flour you will use at 10% increment, 30g of gluten, and 270g of whole wheat flour. DO NOT over use gluten or your bread will turn out too much structural.

    Regards,

    Egbert

  • JUST ANOTHER VIDEO calling their bread whole wheat..If your ADDING white flour then its not all wheat bread. Disappointing not the right whole wheat flour bread..there is no nutrition in white flourDont call it wheat bread.

  • Hey there,

    Can you post the recipe and instruction on how to knead by hand step by step. Really appreciate it. I really want to try this recipe. Thanks

    Janice

  • Very nice video ..., I'm going to try it!

    Thank you, Sir.

    Salem, Oregon USA

  • awesome.. thank u so much for posting it.

  • Thank you very much. I will try this.

  • Very nice, thank you! I live in Manotick

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