http://allaboutfoodstorage.com/2009/12/favorite-whole-wheat-bread-recipe/ Simple and Healthy Food Storage Ideas Thu, 26 Jan 2012 22:05:37 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://allaboutfoodstorage.com/2009/12/favorite-whole-wheat-bread-recipe/comment-page-1/#comment-12788 Tammy Fri, 11 Jun 2010 03:20:23 +0000 http://allaboutfoodstorage.com/?p=995#comment-12788 I'm back to tell you about my next try at this recipe. :) I didn't change anything (still used potato flakes and SAF instant yeast) except that I only let it rise for about 30-45 min and I am now at 4500 feet. I don't know if altitude makes a difference, but the loaves still didn't really rise much (but a bit more than last time), but this time when I baked them they almost doubled in size as they cooked. I think I ate half a loaf all by myself just that day. I’m back to tell you about my next try at this recipe. I didn’t change anything (still used potato flakes and SAF instant yeast) except that I only let it rise for about 30-45 min and I am now at 4500 feet. I don’t know if altitude makes a difference, but the loaves still didn’t really rise much (but a bit more than last time), but this time when I baked them they almost doubled in size as they cooked. I think I ate half a loaf all by myself just that day.

]]> http://allaboutfoodstorage.com/2009/12/favorite-whole-wheat-bread-recipe/comment-page-1/#comment-11249 Kim Tue, 05 Jan 2010 05:21:47 +0000 http://allaboutfoodstorage.com/?p=995#comment-11249 Tammy, Okay, let's figure this out! Dough enhancer is great for making the bread softer and giving it a great texture, but it sounds more like the problem is in your yeast. If you are using fresh yeast, I think your water might be too hot. I have done this before and killed the yeast. If you are using SAF instant yeast, just add it in with your dry ingredients. (I have been using this kind for about a year and I love how it works.) If you are using regular non-instant yeast, put it into the warm water and then give it plenty of time to foam and "sponge" in the water. Then you can be sure the yeast is still working before you add all the other ingredients. Another trick that works well is to let the bread rise in your oven with just the oven light on. It's just the right amount of warmth, and you can avoid any drafts as the bread rises. And it definitely shouldn't take 4 hours to rise! My recipe rises in about an hour. I hope these ideas will help. Let me know how your next batch turns out. Tammy,
Okay, let’s figure this out! Dough enhancer is great for making the bread softer and giving it a great texture, but it sounds more like the problem is in your yeast. If you are using fresh yeast, I think your water might be too hot. I have done this before and killed the yeast. If you are using SAF instant yeast, just add it in with your dry ingredients. (I have been using this kind for about a year and I love how it works.) If you are using regular non-instant yeast, put it into the warm water and then give it plenty of time to foam and “sponge” in the water. Then you can be sure the yeast is still working before you add all the other ingredients.
Another trick that works well is to let the bread rise in your oven with just the oven light on. It’s just the right amount of warmth, and you can avoid any drafts as the bread rises. And it definitely shouldn’t take 4 hours to rise! My recipe rises in about an hour. I hope these ideas will help. Let me know how your next batch turns out.

]]> http://allaboutfoodstorage.com/2009/12/favorite-whole-wheat-bread-recipe/comment-page-1/#comment-11248 Tammy Tue, 05 Jan 2010 01:12:05 +0000 http://allaboutfoodstorage.com/?p=995#comment-11248 Okay, I don't know what is wrong with me, but I just can't make bread. I'll be honest, I didn't have official dough enhancer, so I used potato flakes, but it didn't rise at all. I let it sit for 4 hours, but they were little bricks. What is weird is that usually when my bread is like that, it really is a brick - and totally not edible. But this time even though it didn't raise, it was still nice inside. Okay, I don’t know what is wrong with me, but I just can’t make bread. I’ll be honest, I didn’t have official dough enhancer, so I used potato flakes, but it didn’t rise at all. I let it sit for 4 hours, but they were little bricks. What is weird is that usually when my bread is like that, it really is a brick – and totally not edible. But this time even though it didn’t raise, it was still nice inside.

]]> http://allaboutfoodstorage.com/2009/12/favorite-whole-wheat-bread-recipe/comment-page-1/#comment-11215 Brittney Sun, 20 Dec 2009 06:01:34 +0000 http://allaboutfoodstorage.com/?p=995#comment-11215 yummmmm seriously your bread is the best! yummmmm seriously your bread is the best!

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