Comments on: Whole Wheat Bread

By: Audra Karfelt

Audra Karfelt — Mon, 18 Mar 2024 19:16:46 +0000

Hi, I plan on making the whole wheat bread, but can you use the whole wheat flour instead? Or do you have to use the white whole wheat flour?

By: virtualkelly@icloud.com

virtualkelly@icloud.com — Mon, 05 Feb 2024 13:56:02 +0000

As compared to your white bread recipe, which is terrific, this one is somewhat puzzling. I dropped the added/linked gluten thing, added a 10-min yeast proofing stage, and a 1-hr first rise before dividing, panning and baking to insure lightness. (The warm oven rise hack is a good one, incidentally.)

Skipping a first rise is more indicative of denser, artisan-style breads, rather than fluffy table, slicing or sandwich bread. So it depends upon the use, I suppose.

By: virtualkelly@icloud.com

virtualkelly@icloud.com — Mon, 05 Feb 2024 13:42:52 +0000

In reply to Brittany Taylor.

No, Brittany, this is incorrect, unless you define “safe to eat” as “done-ness” for purposes of not being gooey inside. Most MEATS are considered “safe” well under 190, much less bread ingredients that could be eaten raw quite harmlessly.

By: Nadia

Nadia — Thu, 19 Oct 2023 03:39:25 +0000

In reply to Brittany Taylor.

My first time making bread and it looked perfect, following the recipe exactly, but when slicing it open the inside was not completely cooked. The bread needed at least another 15 minutes in the oven. Second loaf went back in at 375 for 15 minutes and worked out. Cut loaf did not recover…

By: Brittany Taylor

Brittany Taylor — Sun, 27 Aug 2023 15:01:31 +0000

My only suggestion would be to put a temp recommendation for beginners. My bread looked done, so if I hadn’t googled I wouldn’t have known bread needs to be 190 degrees to be safe to eat. I had to cook an additional ten min. Bread still came out moist and delicious!

By: Gregory Lindsay

Gregory Lindsay — Mon, 07 Aug 2023 21:29:17 +0000

I wished I had read your whole blog…. I just went straight to the recipe. Then I doubled it thinking that your recipe was only for 2 loaves. I should have see by the amount of flour used (12 cups) was going to give me more than 2 loaves. I was looking more at the yeast used. I was making bread into the early morning hours. The bread came out incredible!! I made them all with honey yogart. The first 2, I made are have honey on the top of added just before baking, and the second 2 have 3 overly ripe bananas plus some addition oat flour added and fresh copped and floured cherries with coconut sugar placed on the rolled out doe, then rolled up, and baked. SO GOOD!