So if our dough is not elastic and stretchy after kneading for about 10 minutes, we need to knead for longer time and we may not be able to make a very soft and fluffy whole wheat bread.In such case,if you are okay, its better to add a small part of flour as bread flour or all purpose flour.(Here in this recipe we can modify as 257g whole wheat flour +100 g all purpose flour) Ingredients ![]() Gluten is responsible for the stringy strands that give dough its elastic and stretchy structure and bread products their characteristically chewy mouthfeel. When flour is moistened with water and kneaded, glutenin and gliadin combine and form gluten. ![]() We need to make sure If our whole wheat flour is fairly “strong” otherwise it is very difficult to get a soft and fluffy whole wheat bread. We can’t expect same result from both white flour and whole wheat flour. Though the process of making whole wheat bread and regular white bread are very similar, there are differences and challenges while working with whole wheat flour. We love whole wheat bread as it is a more healthy bread it has more nutritional value as it is made from whole grain of wheat.It contain fibers, vitamins,and minerals from the bran,endosperm and the germ of wheat berry. ![]() This whole wheat bread is soft, delicious and packed with nutrition. This Brown bread recipe or whole wheat bread recipe or whole meal bread recipe is one of the best homemade bread recipes that we can have.
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