I baked a loaf of white whole wheat bread last night. I ran out of sliced wheat bread from the store for my breakfast sandwiches (usually wheat bread or wheat tortilla with hummus, kale, tomatoes, nonfat cheddar, uncured turkey bacon, & egg white). Trying to limit my store trips to once a month, & I’m not really that low on anything else yet, aside from bread.
No photos, because I’m mad at it.
Whenever I try to bake whole wheat bread, it never seems to rise quite enough in the oven. Regular (crappy white flour) bread comes out perfectly. I don’t get it.
The white whole wheat flour-based one comes out kinda hard, & too dense. Loaf is smaller. It’s all the same ingredients— water, yeast, a little butter, a tsp sugar & salt— just different flour.
Maybe I need to adjust ratios...
It’s edible enough, I guess. I lightly toasted 2 slices today for my sandwich. I wish I could figure out why it doesn’t want to rise properly. I don’t want to add refined white flour to the recipe at all, & that’s the only ‘tip’ I’ve been able to find floating around online. Pass on that.