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Bread - Whole Grain Bread Improver. Have you ever attempted to make a whole grain yeast bread? Did it come out of the oven a dense, low, wet mess? Every time I’ve made a wheat bread, that’s been the result. I’ve tried recipes that call for a 50-50 ratio of whole grain to bread flour. I’ve tried several that were a lower ratio of whole grain. Always the same result.
Bread - Courtesy of acobox.com
Yesterday, I made a loaf of Oatmeal Sandwich bread. This recipe comes from the King Arthur Flour website. I have to say that it was an easy loaf of bread to make. Though it had a higher ratio of bread flour and wasn’t using whole wheat flour, I was still nervous regarding the result. The website calls for whole grain bread improver, which I have none of. After reading online, it appears that there are some very mixed thoughts regarding whether this type of product should be used or not. The premise is that this product will help add some lift to your whole grain dough recipes. Many comments were that the result was a more wet, sour tasting bread. For a small expense, I do intend on purchasing some of this improver and trying it out.
Have you had success with whole grain breads at home? What are your experiences, tips, tricks? http://www.kingarthurflour.com/recipes/oatmeal-sandwich-bread-recipe
This loaf was made a week ago. Flavor was great. Unfortunately, I don’t think I developed enough gluten or it broke down between kneading and baking. The consistency was more similar to a quick bread recipe than a leavened yeast bread. It was good for a PBJ sandwich and a nice slice with a little butter. Will have to try this one again.
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