November 13, 2007

Whole Wheat Bread - Take 2

I tried to make wheat bread again and this time I took my mom's advice and used half wheat flour and half white flour (maybe a little more wheat than white). Well it rose but not as much as it should have. I have tried it yet but I am pretty sure it is going to be pretty hard - but not as hard as last time. I think I am going to give up - at least until we decide to move to a lower elevation. I will continue to spend the money on healthy bread.

One way I am going to try and save money is to do one egg dish for dinner every week (quich or eggs for dinner) and one meatless dish. Last night I made lasagna with my own sauce and I did not put any meat in it. I am planning the quiche for Wednesday night. So I am starting to meal plan a little bit. I also made some yummy pumkpin muffins - well they turned into pumpkin bread because I don't have a muffin tin. Mikayla helped me make them and she had a blast. She kept saying I want muffin man mommy. I found a vegan receipe and it already replaced the oil with applesauce, no eggs and it called for whole wheat flour. It is super yummy and the bread is so moist. I will post the receipe once I get home from work tonight.

I hope that next week at the grocery store I will only need to buy produce, one bag of chips (our down fall I know!!) milk, yogurt, cheese, bread.


GreenStyleMom said...

I'd love to get the recipe!

I've also pretty much given up on making whole wheat bread in Colorado.

Penny said...

Have you tried adding some gluten to the whole wheat bread? The problem with whole wheat flour is that it is lower in gluten than high grade or strong flour (the best sort of flour to use for bread making). You might also like to try adding some vit. c to the mix as an improver. You can get a yeast mix here called Surebake which has the improvers added.

Its probably worth another try with those 2 options anyway. Not sure if the altitude will affect them or not sorry :)