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Whole Wheat Baking


  • In order to ensure that your whole wheat loaves are as light as possible, be sure and measure out the flour with the spoon. In other words, don't scoop it out of the bag or container with your measuring cup. Spoon the flour into the cup. This introduces air into the mixture from the start.

  • Use a baking method called a sponge. Proof the yeast. Gradually stir in about half the flour. Allow this mixture to sit, covered, for at least an hour. You can even leave it out overnight! This strengthens the gluten in the flour. The stronger the gluten, the better it can trap the carbon dioxide put off but the yeast. In other words, your bread will rise better. When you are ready to get on with baking, stir the sponge. Then add the rest of the flour and proceed as usual.

  • Keep an eye on the liquid to flour ratio. Whole wheat flours (especially freshly ground whole wheat) will absorb liquids at a different rate than conventional white flours. Add additional flour and liquids in small portions.

  • Don't use too much flour. This is a problem I have with my white breads too. Whole wheat doughs will be slightly tacky. With patient kneading, you can have a good dough without adding more and more and more and more (you get the idea) flour in order to alleviate the stickiness. If it drives you nuts, try oiling your hands a little bit and knead the dough in the air (so to speak) and not on a countertop.

  • Allow the dough to rise twice before shaping it.

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    The copyright of the article Whole Wheat Baking in Bread Baking is owned by Nita Daniel. Permission to republish Whole Wheat Baking in print or online must be granted by the author in writing.

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