WHEAT BREAD FOR A KING

From: Geri Guidetti 
Newsgroups: misc.survivalism
Subject: Re: Need suggestions for wheat bread
Date: Fri, 28 Jun 1996 22:34:27 -0400

MamaCamp wrote:
 
 How about whole wheat bread made by hand? I always end up with these hard
 little loaves when I try to make whole wheat.  Joyce

Joyce, I've never made whole wheat or any bread any other way. To make a 
six loaf batch takes only about 10 minutes of kneading. It is a lot of 
work if you haven't yet built up the upper body muscle, but it comes 
quickly once you start making bread. Whole wheat flour takes more muscle 
to work up enough of the gluten to give you "high rise" loaves, but they 
will still be a little less lofty than a loaf with a bit of high gluten, 
white bread flour or even unbleached, all-purpose white flour added.

If it is high and light you are after, yet you want the benefits of a 
whole wheat loaf, just add one part white bread flour to three parts 
whole wheat. It will make a big difference. When I make our bread, I use 
five pounds stoneground whole wheat and about two pounds of white bread 
flour. This is because my family prefers large, lighter textured 
sandwiches. It is just enough to get the height, but not enough to 
dilute the rich whole wheat taste.

The other thing you can do to be sure to get higher loaves is to knead 
long enough. The dough will begin to roll up into a rubbery ball that 
becomes very difficult to knead any further. It should no longer be 
sticky, but rubbery. When you begin sweating from trying to push at it 
further, you're close to finished. 

Again, this only takes about 10 minutes for a six-loaf batch, a challenging 
quantity. 

If you are not tall in height, it helps to knead the dough on a surface that 
is a few inches shorter than standard counter-top height. This gives you more 
leverage and downward force with each push. It is also less tiring on 
the back. Once you get really strong at kneading, even your whole wheat 
loaves will be plenty high enough for most people's taste. A nice 
benefit is the positive effects it has on your upper body muscle tone
and "soft-tissue" support...Geri Guidetti, The Ark Institute

From: mark@lis.ab.ca (Al Durtschi)
Newsgroups: misc.survivalism
Subject: Re: Need suggestions for wheat bread
Date: 2 Jul 1996 15:22:28 GMT

We have found one of the real secrets to fluffy, light home made whole wheat 
bread is soy beans.  It is a good emulsifier.  Cook soy beans till soft then 
blend.  Don't add any more water than what is necessary to get the job done. 
 Add one cup of this to your four loaf bread batch during mixing.

http://www.lis.ab.ca/walton/bread.html    Al Durtschi

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