skip to main content

Soft whole wheat/miulti grain bread...can you make this?

18 years ago

And I mean squishy soft, like W*nder Bread soft.

Himself likes soft bread, and while I've found some that squish to his satisfaction at the Amish market, I wonder if anyone makes this at home. I have two bags of brown whole wheat flour in the freezer waiting to be used. I know I can eventually use it up for bread for me, but I eat about a slice every third day so...it will be a long time being finished.

Maureen

Sort by:Oldest

Comments (18)

lindac
18 years ago
Yes, use 1/2 WW flour and half white, and make it a soft dough...add some fat...oil, butter...and perfhaps an egg.
Better yet...how about using a recipe for challah and subbing half whole wheat flour?
Linda C
msazadi
Original Author
18 years ago
Better yet Linda, how about a full recipe? I am not, I humbly assure you, a proficient bread baker. (And I don't think of challah as soft, just way too sweet for my taste.)

I'm really looking for a soft multigrain.
Related Discussions
Opinions on whole wheat pastry flour?
Q
Comments (14)
Lou (hawk307) - I live in Kansas - wheat country - and prefer flour from Kansas mills or mill my own. I find Hudson Cream Unbleached All-Purpose Flour (milled in Stafford Co., KS) one of the best, although I rarely use it now. KA/AP (13g protein) is unbleached. Being unbleached would put it in a better position than bleached National Brands (Gold Medal and Pillsbury 12+g protein) in my books. The information about protein levels is from CookWise by Shirley O. Corriher. The only use I've found for bleached flour is sprinkled in my garden to kill bugs. I wasn't all that impressed with KA/AP when I tried it years ago - mostly the price. Much of KA flour is milled in Kansas (in Topeka I believe). All their white whole wheat flour is milled in KS - I read a Kansas State University press release about that. It took until the last few years for them to buy shelf space in the grocery stores around here. We had lots of other excellent choices when it came to flour before high-priced KA. -Grainlady
...See More
Whole Grain Bakers... please help w/ Muffin recipe comparison
Q
Comments (6)
Personally, I wouldn't make quick breads of any kind with King Arthur White Wheat Flour because it's too high in protein/gluten to get really good results - whole wheat pastry flour would be a better choice, as Terri pointed out. The increase in gluten is probably the cause of the texture changes you experienced. Making quick breads is all about keeping gluten-development to a minimum. This includes the type of flour used and the amount of mixing. When substituting whole wheat flour for all-purpose in a recipe, you may benefit from reducing (as in leaving it out completely) the amount of whole wheat flour by 1 or 2 tablespoons per cup to compensate for the higher gluten. Because the KA whole wheat flour has more gluten, as well as bran in it, both will absorb more hydration than all-purpose flour would and can alter the texture. It's easier to reduce the amount of flour, rather than increase the hydration. When using KA White Wheat Flour it would be even more important to keep mixing to a bare minimum so you don't over-develop the gluten in the flour (which is higher than all-purpose). I mill my own flour and use the same wheat (13.1% protein) as they use for King Arthur White Whole Wheat Flour. I purchase it from the local stone mill that mills King Arthur White Whole Wheat for this region. I normally mill SOFT white wheat (Bob's Red Mill) for quick breads because it has a much lower protein/gluten content; OR use a 3:1 mixture of hard white wheat and spelt to lower the amount of protein/gluten. I made crumb cake muffins yesterday, and as another option to reduce the gluten I used 3/4 hard white wheat and 1/4 high-maize resistant starch (to reduce the gluten, lower the glycemic impact and increase the fiber), and the muffins were very light and tender. The original recipe called for all-purpose flour. Good luck with your new trials. What a great recipe to have to "work on" (LOL)! -Grainlady
...See More
What do I need to know about WHITE whole wheat flour?
Q
Comments (26)
Kari & Clare - Kari - My sources for wheat: 1. locally grown hard winter red and white wheat (free or very cheap, but usually NOT chemical-free or organic) 2. Heartland Mill, Marienthal, KS - organic grains 3. Bob's Red Mill - soft white wheat (and other grains) 4. Wal-Mart - Hard Spring White Wheat - Prairie Gold (from Wheat Montana - chemical-free) - they also carry hard red wheat Bronze Chief. Wal-Mart has only recently started carrying Wheat Montana wheat around here - $5 for 25-pounds. Mills: 1. (A very old) Whisper Mill - which is an electric impact mill (now known as a Wonder Mill) - this mills most grains/seeds/beans into a very fine flour - fine flour = fine bread, coarse flour = coarse bread. 2. Marga Mulino Flaker Mill - for cracked grain, flakes, and coarse farina (for cooked cereal) 3. Corona Corn Mill - for coarsely milled grain and corn meal. 4. Porkert Seed Grinder - for small seeds, such as amaranth, poppy seeds, teff, etc. 5. Bosch Coffee/Spice - for milling flaxmeal. 6. Family Grain Mill - a hand mill, that also has an electric-powered motor to run it as well, that has a lot of attachments available for other uses (meat grinders, flakers, etc.). This is my back-up mill. You have to mill the flour twice to get a reasonably fine grind of flour. Source for recipes: I suggest you start by substituting unbleached/bleached flour in your favorite recipes with a portion of wholegrain flour. There are all kinds of books out there on whole wheat baking. I have a collection of 28 beans, seeds, and grains that I use milled and whole - included in that, several types of wheat. I develop many of my own recipes because I use really "odd" ingredients, including gluten-free baking. Here's a few books I like from the large selection in my library: RECIPES FROM THE OLD MILL (Baking with Whole Grains) by Sarah E. Myers and Mary Beth Lind WHOLE WHEAT COOKERY (Treasures from the Wheat Bin) by Howard and Anna Ruth Beck THE AMAZING WHEAT BOOK by LeArta Moulton THE SPLENDID GRAIN (all kinds of seeds and grains) by Rebecca Wood WHEAT COOKIN' MADE EASY by Pam Crockett --------------- Clare - Wheat comes in HARD (strong/high-gluten) and SOFT (weak/low-gluten) varieties. Whole Wheat Pastry Flour is milled from (low-gluten) soft red wheat, just like you thought. It's best used just as you described - in baked goods where you don't want a lot of gluten development - for the most part, anything other than yeast breads. Low-gluten bleached flour would include White Lily and Martha White - which are great for quick breads, pastry, etc. I purchase soft white wheat berries from Bob's Red Mill to mill into whole wheat pastry flour. I also use freshly-milled spelt and some rye, barley, and triticale for baked goods that need low-gluten flour, as an alternative to soft wheat flour. All wheat has a protein level that determins if the grain is hard or soft. Even in the same field you'll find protein (gluten) level differences from one side of the field to the other. If a portion of the field is shaded(usually at the edge of the field) and/or there's a low place in the field that retains water after a rain, the wheat that receives a lot of water/shade will usually have a low-protein count. Even though hard wheat may have been planted, the protein level is also determined by the amount of rainfall, and other factors. Soft wheats are characteristicly plump (a lot of endosperm), while hard wheat varieties (especially winter wheat) is small, wrinkled, and very hard when you bite it. When soft whole wheat is milled, the flour is exactly that - very soft to the touch. Hard whole wheat is much 'grittier' - due to the higher percentage of bran to endosperm ratio. All bleached/unbleached flour is milled from a combination of wheat protein levels to formulate the amount of protein for the type of flour needed. High-protein wheat is used for yeast breads, a combination of hard and soft wheat is milled for all-purpose flour, and pastry flour is milled from soft wheat. There are also fields of extremely high protein wheats (15% or more), but they are mixed with lower protein wheat to make flour. I've used some wheat that was 16% protein, and it took forever (lots of kneading and a very long fermentation) to develop the gluten in bread - 12-13% protein level is much better for yeast bread. Too much gluten will make a tough loaf of bread. The highest protein level wheat is durum wheat. Unlike hard red and white wheat varieties which are used for yeast breads, durum wheat is used in pasta. I mill durum for whole wheat pasta - NOT red or white varieties of wheat. Commercial whole wheat pasta is made with wholegrain durum wheat. The elements in wheat protein that we call "gluten" are actually a gluten group - GLUTENINS and GLIADINS. Glutenins provide the elasticity quality that allows bread dough to expand. Gliadins contribute to the viscosity and extensibility of bread dough. Red and white wheat varieties have a dominance of GLUTENINS and less GLIADINS. Durum wheat has a dominance of GLIADINS and less GLUTENINS. Therefore, even though durum wheat has a high protein level, it's unsuited for bread making, due to the type of protein. -Grainlady
...See More
whole wheat lavash - baking temp and time
Q
Comments (19)
Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.
...See More
cloudy_christine
18 years ago
What the Mennonites around here do is cook the whole wheat flour into a porridge. It makes squishy whole-wheat bread. I've tried it and I don't like it. But I'll see if I can find the recipe.
User
18 years ago
I have a couple of recipes :)

Here is the first one:

Oatmeal-Wheat Bread

2 packages yeast
1/4 cup warm water
2 cups cooked oatmeal (not instant)
1/2 cup warm buttermilk
1/3 cup brown sugar
1/4 cup melted butter
2 tsp. salt
2 1/2 cups whole wheat flour
2 1/2 cups all purpose flour

Mix the yeast and water, let stand for 5 minutes. Mix again.

Add oatmeal, buttermilk, sugar, butter, salt and whole wheat flour and all purpose flour. Work in enough to form a soft dough. Knead until the dough is smooth and elastic.

Place in a large bowl and cover with damp cloth. Let rise in a warm place (not oven) for 2 hours.

Punch down the dough and let rest for 10 minutes. Form 2 loaves and place in buttered loaf pans. (9x5x3inch)

Re-dampen the cloth and cover the loaves, allow to rise another 45 minutes in a warm place until proofed.

Preheat oven to 375 degrees. Bake for about 40 to 45 minutes.
User
18 years ago
Basic Bread

2 packages yeast
1 cup lukewarm water
1/4 cup brown sugar
1 cup lukewarm buttermilk
2 tsp. salt
1/4 cup melted butter
3 cups whole wheat flour
3 cups white flour

Mix yeast with water. Allow to stand for 5 minutes

Stir in sugar, buttermilk, salt, butter, and flours. Mix to form soft dough.

Knead until dough is soft and elastic. Place in large bowl and cover with damp cloth. Let rise for 2 hours.

Punch down the dough and let rest for 10 minutes.

Form two loaves and place in buttered loaf pans. Re-dampen the cloth and cover the loaves, allow them to rise about 45 minutes.
User
18 years ago
My brain is too slow, or my fingers too fast :)

The second bread recipe is also baked at 375 degrees about 40-45 minutes.
lindac
18 years ago
Yes, use 1/2 WW flour and half white, and make it a soft dough...add some fat...oil, butter...and perfhaps an egg.
Better yet...how about using a recipe for challah and subbing half whole wheat flour?
Linda C
msazadi
Original Author
18 years ago
Ohiomom, I'll try that oatmeal one first. It's back to oatmeal "season" almost for me. We'll see if it's squishable enough for Dick.

CC, this sounds like what you meant the Amish do. It's not quite my choice, but you gotta make what they'll eat when they are 68 and not likely to change too much... Maureen
cloudy_christine
18 years ago
The Mennonite recipe I mentioned was a way to get 100% whole wheat bread to be soft enough to make kid-acceptable hamburger rolls, LOL! Some of the flour (if you're using a blend of AP and WW, all of the whole wheat) is cooked in milk to make a porridge. Add honey or whatever sweetening. The hot porridge has to cool before you let it touch the yeast, of course. You can adapt the method to any WW recipe, but using milk instead of water is important. Cooked porridge or not, milk wiil always make a more tender bread than water.
User
18 years ago
Msazadi

This bread is very soft (yes like w*nderbread:) Even the crust is soft ... I like that I can slice and toast it like store-bought breads.
User
18 years ago
I always add vital wheat gluten, a product I learned about on the CF, to my breads. It makes the bread much softer. One tablespoon for 3 cups flour (1 tsp/cup). I add it no matter what the type of flour or flour mixture, I use.
teresa_nc7
18 years ago
Today I made Ohiomom's Oatmeal Wheat recipe posted above. It smells wonderful but it is just out of the oven, so I haven't cut into it yet.

One suggestion I have to try to approximate a really soft grain bread would be to first make an oatmeal bread with no whole wheat flour in it, then gradually add some wh wheat to the bread recipe. Also, I agree with momj47 to add some vital wheat gluten to help obtain a very soft bread. But I still doubt that any homemade bread could obtain the softness of Wonder Bread. You have to remember that this sort of very soft, squishy bread has dough conditioners, probably preservatives, and other stuff added to it. Read a label.

If anyone is finding resistance to family members not wanting to give whole wheat/whole grain breads a try, you should consider gradually winning them over to the "dark and grainy" side by only gradually adding grains and whole wheat flour to a homemade bread loaf that they say they like and will eat. Just my .02 worth.

I used my new dough whisk and lame from King Arthur today! Thank you Paney Campers! Anyone making bread on a regular basis should have these two tools.

Teresa
msazadi
Original Author
18 years ago
Teresa, Dick is not usually resistant to most ANYthing re food but as he now says he's cutting out white bread and white sugar per Dr's instructions re cholesterol (???), I found that he only wanted a store bought bread that says whole grain. Now it costs 4.95 in the stores, so...I figured I could make a loaf since I tend to be told his squishy loaf is finished just when he WANTS a piece. I hate one trip shopping and yes, I could monitor the loaf but geezeLouise, I thought I'd raised my childen.... hrmph.

The only white bread he really likes that is homemade is english muffin bread.

I realize this is more of a vent about someone who takes bits of what the doctor says and interprets them in a peculiar fashion...e.g. "eggs in moderation" means daily to Mr. R. HA!! cardiologist friend says, No way Jose.

In any case, I will try the above recipes when it gets a bit cooler and we don't mind having the oven on.

btw, the peach bread with white flour and white sugar was ingested with no complaint. As I said, selective ...

Maureen
pkguy
18 years ago
Agree with Momj47, added wheat gluten will give the bread a more chewy soft texture.
cindy_5ny
18 years ago
Ohiomom, I made your Oatmeal-Wheat Bread yesterday, it is just wonderful, thanks!

Cindy
User
18 years ago
Your welcome ... the oatmeal-wheat is my favorite :)
centralcacyclist
18 years ago
White whole-wheat (also called whole wheat pastry flour) will yield a softer bread and still have the fiber. The vital wheat gluten is a must. Here is David's (Lakeguy) recipe which I have saved but have yet to make (still no oven, but soon!). It looks great.

Struan Bread

Makes 1 large loaf or 2 small loaves

Soaker
3 tablespoons polenta
3 tablespoons rolled oats
2 tablespoons wheat bran
1/4 cup water

Dough
3 cups unbleached bread flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/2 cup buttermilk
3/4 cup water
topping
1 tablespoon poppy seeds
Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight.

In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10 to 12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, approximately 90 minutes.
Remove the dough from the bowl, degas it gently, and split it for two loaves or shape it as is for one. Place the loaves in greased bread pans, spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top.
Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, approximately 90 minutes.
Bake these loaves at 350 for 40 to 60 minutes, until the internal temperature is around 190 degrees. When ready the loaves will be quite brown on top and will make a hollow thud when tapped on the bottom.

Nothing like homemade bread...I love it!

David
pamdes8_aol_com
15 years ago
HI I MADE THE OATMEAL BREAD AND IT IS VERY SOFT WONDER LIKE Are the slices supposed to be the size of sandwhich bread mine seem much smaller

Related Stories

KITCHEN DESIGN Kitchen Ideas for Bread Lovers

By Tiffany Carboni

Any way you slice it, a kitchen designed with bread in mind conveys warmth and homeyness

MATERIALS Fabric Focus: Decorate With Grain Sacks for Quick Farmhouse Style

By Karen Egly-Thompson

Vintage and reproduction grain sack material creates thick, durable upholstery for sofas, chairs, pillows and more

PETS 5 Finishes Pets and Kids Can’t Destroy — and 5 to Avoid

By Christine Tusher

Save your sanity and your decorating budget by choosing materials and surfaces that can stand up to abuse

DIY PROJECTS Dining Set Makeover: Paint and Tea-Tinted Fabric Make Old Chairs New

By Sarah Greenman

Reclaim dated dining chairs for far less than buying new, using spray paint, modern fabric and a handful of tea bags

KITCHEN DESIGN A Designer Shares Her Kitchen-Remodel Wish List

By Jennifer Ott Design

As part of a whole-house renovation, she’s making her dream list of kitchen amenities. What are your must-have features?

KITCHEN DESIGN 8 Stunning Stain Colors for Kitchen Cabinets

By Jennifer Ott Design

Transform raw wood for custom-looking cabinetry with a stain that fills your need for color but lets the grain show through

LIFE Simple Pleasures: Indulging in Teatime

By Laura Gaskill

Get out the china cups and cream-slathered scones. Tea with treats can make even an uneventful day feel extravagant

FEEL-GOOD HOME 12 Very Useful Things I've Learned From Designers

By Becky Harris

These simple ideas can make life at home more efficient and enjoyable

GREEN BUILDING Insulation Basics: Heat, R-Value and the Building Envelope

By Mariana Pickering (Emu Building Science)

Learn how heat moves through a home and the materials that can stop it, to make sure your insulation is as effective as you think

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

Sponsored

More Discussions

Thinking of Petalique--What's your top 5 quick take-out?

12

What do you eat when it's REALLY hot?

30

Bone broth help needed

3

Pomegranate treats? Sukkot?

3

Salt, just a little pinch

20