In this series on baking great 100% whole wheat bread, Part 1 covered getting great whole wheat bread flour (see 100% Whole Wheat Bread Baking (Part 1)), Part 2 covered the basic recipe and the other ingredients needed (see 100% Whole Wheat Bread Baking (Part 2)), and this post covers mixing and kneading the bread. The final post (Part 4), will give the details on rising, shaping, and baking.
Once all the ingredients for the recipe are gathered, dissolve the yeast in the 1/2 cup warm water – the water should be between 105°F and 115°F, and make sure the yeast has completely dissoved.
Place the flour [...]
Continue reading 100% Whole Wheat Bread Baking (Part 3) – Mixing & Kneading
The recipe we use for everyday 100% whole wheat bread is pretty basic; and comes from The Laurel’s Kitchen Bread Book, by Laurel Robertson. Part 1 of bread baking covered getting good wheat flour (see 100% Whole Wheat Bread Baking (Part 1)); this post continues with the basic recipe and the other ingredients needed for great bread. Future posts (Parts 3 and on), will give the details on mixing, kneading, rising, shaping, and baking.
Basic 100% Whole Wheat Bread
2 teaspoons dry active yeast (1/4 oz.)
½ cup warm water (≈ 110°F)
6 cups whole wheat bread flour
2 ½ teaspoons salt
2 ¼ cups lukewarm [...]
Continue reading 100% Whole Wheat Bread Baking (Part 2) – Basic Recipe & Ingredients
The fact that “whole” foods are beneficial and that “white” refined products can lead to increased levels of diabetes, heart disease, stroke, and cancers have been well documented; so we switched to baking 100% whole wheat breads a few years ago. We found that dense, heavy, unappealing 100% whole wheat breads are not the norm – light, nutritious, nutty tasting breads are entirely possible using 100% whole wheat; it just takes the right ingredients and equipment.
Describing everything we learned about how to bake light, delicious whole wheat products would be an extremely long post – so I decided to break it [...]
Continue reading 100% Whole Wheat Bread Baking (Part 1) – Wheat & Milling
I just never paid much attention – what’s straw versus hay? It seems I need to know this to keep goats:
First of all, straw is the leftover stalk of plants, like wheat or oats, which have had the seeds removed. Because the seed part of the plant is removed, it lacks nutritional value and is typically used as bedding. Even as bedding, the goats seem to think that any grains the harvester missed are good for munching.
Hay is comprised primarily of grasses which still have the seed or grain attached at the time of harvest, and is used as feed. However, [...]
Continue reading Hay vs. Straw