November 5, 2007

HELP - How to Make Wheat Bread

This weekend I decided to make my own whole wheat bread and I had one big problem. It did not rise. When I put the yeast into the warm water I made sure the water was at the correct temperature (115ish), I added a little bit of sugar (1/2 teaspoon), and I let it sit there to make sure it was bubbling and active. It might have risen a bit the first time but it never doubled in size. I kept waiting and I was hoping it would go but it never did.

Next question - I did finally bake it so what do I do with brick whole wheat bread - since I don't want to waste it - any ideas?

I need advise on how to make whole wheat yeast bread - also, please remember I live at 7700 feet.

Also I am pretty sure I have made white yeast bread and have not had this problem, the problem only occurs when I use whole wheat. Another I did not do was knead the bread for 20 minutes.

3 comments:

GreenStyleMom said...

Make bread crumbs with the brick bread. If it is any consolation, I usually get a stocked pantry of bread crumbs when I try to make bread...

I bet it is the altitude. I have a difficult time with bread, and I am another 2000ft lower than you. I always add a little extra flour to my baked goods which usually helps (although I have yet to make a perfect muffin since moving to Colorado!). I have a high altitude cookbook with great recipes, but it is at our place in the mounatains. We won't be up there until after Thanksgiving (which bums me out since there is already so much snow!), but I'll copy those recipes for you when I do go.

I think the kneading is also pretty important, but I can't remember why. Something about the gluten.

Melissa Garrett said...

Wheat breads need a bit more flour and, like greenstylemom said, I'm sure your altitude has something to do with it.

Melissa Garrett said...

Wheat breads need a bit more flour and, like greenstylemom said, I'm sure your altitude has something to do with it.