[Sca-cooks] was Libum recipe now whole wheat bread

[Avraham haRofeh]

> Thanks for the recipe Ardenia!  It got me thinking...  I bake a lot of
> yeast bread.  If it is whole wheat, usually half whole wheat, half bread
> flour.  I tried my recipe with all whole wheat flour, but as you can
> expect, it needs more leavening.  I had a cousin suggest a teaspoon of
> baking powder.  It was OK, but does anybody have a recipe for bread with
> 100% whole wheat flour with just more yeast perhaps?

Whole wheat flour, because of the presence of the bran, has less protein per 
unit mass (or per unit volume) than white flour. Less protein means less 
gluten, and therefore breads made with 100% whole wheat flour are unable to 
support the gas bubble structure under the weight of themselves. You could 
try adding some vital wheat gluten (look in the baking supplies near the 
flour and yeast), but I suspect you will need at least SOME bread flour to 
support the structure. At the least, look for flours specifically for bread 
machine baking - they have the highest protein levels of any flour on your 
grocer's shelf.

****************
Reb Avraham haRofeh
     (mka Randy Goldberg MD)
Quarterly azure and argent, four mascles counterchanged
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