Comments on: whole wheat bread

By: A Fool at Heart

A Fool at Heart — Sat, 26 Dec 2009 23:57:53 +0000

You got me, pete. This bread sucks. No way with such recipe you will get anything edible.

Kelsey, the bread will not turn out with or without an egg.

By: Kelsey

Kelsey — Sun, 15 Nov 2009 21:37:15 +0000

So, the bread will still turn out even with no egg?

By: Laura

Laura — Tue, 08 Sep 2009 17:43:31 +0000

Pete,
I’m presuming that you followed the recipe that you have posted here, rather than the one that A Baker posted with corrections?
From what I can see in your pictures, I like the look of your crumb better. It seems to have a more open crumb.

By: Laura

Laura — Tue, 08 Sep 2009 15:04:47 +0000

Rachel,
It sounds like you may be over proofing your dough.

By: A Baker

A Baker — Mon, 04 May 2009 03:00:14 +0000

Not to be rude but theres a mistake in the recipe mentioned above. The soaker needs 1.75 cups flour and 0.75 c milk or water and 1 tsp salt. The final dough needs 7 tbsp flour. This (http://www.applepiepatispate.com/bread/honey-wheat-sandwich-bread-whole-grain/) is a more accurate reproduction of Reinhart’s original recipe.

By: Rachel

Rachel — Mon, 06 Apr 2009 01:27:23 +0000

Hi there–

I’d love some advice from anyone who has made this bread. I’m doing everything to the letter. The dough looks great, rises well, smells fantastic while it’s baking….then the loaves seem to fall while in the oven and I’m left with two whole wheat bricks. Any thoughts??

Thank you!
Rachel

By: Flounder

Flounder — Wed, 01 Apr 2009 15:44:39 +0000

As to the dryness….I have to agree….put 2 points. First, I live in Minnesota, and it is drier then hell up here in the winter, or until the humidity hits in June. So I typically end up using a bit more water then the recipes suggest. Plus, I have noticed a difference between brands of different flours. I have made 2 batches of the euro peasant bread, & the 2nd batch used 3.25 C of water, whereas the 1st batch needed on ab 3.1 C. I made the deli rye (it’s rising right now) I ended up using ab 3.2 C of water instead of 3. Secondly, I learned this from my mom, use liquid measuring cups/untensils for liquids.

By: Deb

Deb — Tue, 31 Mar 2009 15:10:33 +0000

Rob,
I have to agree. I am in the process of making this bread right now and the dough is very dry. When I read the article before the actual recipe it mentioned the fact the poolish is a very WET/FLOUR WATER MIXTURE. My poolish was not wet. 3/4 (liquid measuring cup used) to 1 1/2 cup of flour was not wet!!! We will see how this turns out. I will comment after the bread comes out of the oven.

By: Meg

Meg — Thu, 05 Feb 2009 22:33:10 +0000

Rob, you must have made a mistake somewhere. I made this today and was very cautious with my flour because of what you had said. My dough turned out to be quite nice after 4 1/2 cups of flour, 1 1/2 cups of water, one egg and two tablespoons of honey. Make sure you’re using a liquid measuring cup for liquids and dry measuring cups for dry ingredients. Also, don’t pack down your flour; use the spooning method when measuring flour (spoon flour into measuring cups). Hope this helps. Good luck!

By: Rob

Rob — Tue, 20 Jan 2009 16:36:57 +0000

Grrrr, this recipe makes absolutely no sense at all. I’ve done everything you’ve said but jeez, there’s not enough liquid for the flour. How does this recipe make ANY sense?!

1 1/2 cups of water for 4 1/2 cups wheat?!

Please tell me what I’m doing wrong.