Comments on: 100% whole wheat sandwich bread: Searching for the perfect loaf.

By: Lisa Cherer

Lisa Cherer — Thu, 01 Oct 2009 05:03:09 +0000

I tried this recipe after a week of reading this..i prepared my kitchen utensils. Guess what i know how to bake bread now. Thank you very much for sharing your recipe. Great help for me!

Glad we could help, Lisa - PJH

By: Kuby

Kuby — Sun, 27 Sep 2009 19:06:38 +0000

As i type this, I have another bread in the zo now. The first loaf came out okay, but i used the rye bread hearth pan and it didn’t rise as high as I would have liked. In addition, I had something sticking out in the top of my ancient oven which poked the bread as it was rising preventing a good rise.

By: Julia Morgenstern Hefner

Julia Morgenstern Hefner — Thu, 24 Sep 2009 20:58:31 +0000

(First off, a quick hello to Allison Furbish, we went to college together!) I excitedly bought some KAF white whole wheat flour earlier this week, I’ve been on quite a baking kick as the weather has chilled down already here in Colorado, and I have been looking forward to baking some good sandwich bread with it. After searching the KAF website and several other recipe sites as well as my favorite baking cookbook, I am dissapointed that every whole wheat sandwich bread recipe (whether calling for white whole wheat or regular whole wheat) calls for either milk or butter or both. My son is allergic to milk protein, so none of these recipes will work for me! Can you guys help me at all, or do all whole wheat sandwich breads call for dairy of some sort?

Hi, Julia. I’ll give Allison your best; I’m traveling with her tomorrow. The milk in the whole grain breads is there as a tenderizer and to help the loaf retain moisture. You can often substitute rice milk, or if it’s a recipe that calls for dry milk powder, substitute an equal amount of potato flour instead. Hope this helps. Susan

By: Angela

Angela — Wed, 09 Sep 2009 19:29:27 +0000

I am so excited about this recipe! Dough is rising and looks good so far!

I bake quite a bit of bread - nearly all of our family’s, plus most of a few of my family member’s households - but their is one question I am having a hard time getting a definitive answer on:

When you double (or often in my case, triple) a recipe, how much do you increase the yeast?

I also have wondered why and when you use wheat gluten - I know what it does, in theory - but am never sure how much to use and have never noticed any discernible difference when I’ve tried it.

Thanks -I think it’s about time to go form those loaves!

Great questions…here are the short answers - Double a recipe? Use the same amount of yeast as the original recipe for up to 8 cups flour. More than 8 cups flour, double the yeast. Vital Wheat Gluten helps with the rise of whole grain recipes. These questions are perfect for the baker’s hotline….We welcome you to ask your questions at 800-827-6836. Irene @ KAF

By: Megan

Megan — Sat, 22 Aug 2009 03:11:35 +0000

I baked this bread today and it JUST came out of the oven. I couldn’t resist having a slice and it was delicious! The most flavorful wheat bread I have ever tasted!!!

Testifying to the fact, whole grains CAN be very yummy indeed. Thanks for you input, Megan - PJH

By: David W Spear

David W Spear — Fri, 14 Aug 2009 03:42:45 +0000

I live way out in the wilds of the Black Hills of SD. Trying to get the right size recipe for whole wheat in a full size pullman pan. Anybody help?

Try our 100% whole wheat pain de mie recipe, David - should be just what you’re looking for. Good luck - PJH

By: Peita

Peita — Tue, 07 Jul 2009 22:35:11 +0000

I noticed in one of your replies that you said 1/4 c potato flour could be substituted for the potato flakes. That was to be one of my questions. Another question involves the size pan to use. You don’t seem to offer a 9 x 5 pan and I only have KA 10 x 5 and 8 1/2 x 4 1/2 pans. If I sub bread flour for 3 oz of White Whole Wheat flour could I get by with using a 10 x 5 or should just go with the 8 1/2 x 4 1/2 pan? And would the 8 1/2 x 4 1/2 work for this recipe with all White Whole Wheat flour?
You should use your 10 X 5 pan-the loaf will not crown as much but is a better fit then one too small. You may subsitute some bread flour if you would like and it will give a higher rise. Joan @ bakershotline

By: PL

PL — Wed, 24 Jun 2009 11:21:50 +0000

This recipe works great for me & is also the easiest slicing loaf.It keeps better than any bread I’ve ever made….3 days later it’s still good as day it was made. A winner for sure.

By: Patricia

Patricia — Fri, 19 Jun 2009 00:38:47 +0000

Hi -
My son is allergic to many things, but white whole wheat works for him.
I am no professional baker, but I have used live help.
I do not know what I did, but it rose quickly - I felt obliged to leave it for 70 minutes for fear that I would mess up. The second rising - maybe 45 minutes. Again, I expected a marathon.
I used potato buds- I sent my husband to the grocery - that’s what he got - that’s what I used. The only milk I have is non - fat.
I made two loaves at the same time - one sank somewhat in the middle - the other was fine.
This is good bread - really good wheat bread. My son lhas pronounced it ‘dessert’. His diet is so limited - you learn quickly to enjoy the little things.
I guess that is my point.
I read the comments and the suggestions. To me the joy of cooking on the whole - is about doing something with love that others will love.
Analysis is fine but don’t forget to enjoy - even the mistakes!

Great outlook, Patricia - thanks for sharing. PJH

By: Walter

Walter — Sun, 14 Jun 2009 20:20:36 +0000

Trying it now, I’ll keep you posted. I just hope it comes out ok. I love whole wheat but so often they are just so heavy, thick and dense.

Indeed, Walter. The addition of some all-purpose or bread flour makes a huge difference; if you’re not dead-set on 100% whole wheat, you might try some partial whole wheat recipes, as you’ll get a much better result. for instance, try our white sandwich bread recipe using half whole wheat sometime - I think it’ll work out well. Cheers- PJH