Comments on: whole wheat bread

By: Nusaybah

Nusaybah — Sun, 19 Dec 2010 02:53:33 +0000

This recipe looks wonderful. I have seen this method many times and will look forward to making this this coming week. One thing to always remember and make allowances for is that humidity in your home and environment make you adjust the liquid or flour in your recipe. I have been making bread for over 45 years and always found my main wheat recipe needs adjusting to humidity.

By: Paul Ellsion

Paul Ellsion — Sat, 04 Sep 2010 21:44:30 +0000

This bread worked fine… I have made it three time now… and very happy with the flavour… I double the recepie… and today added some onion that had camelized… I checked out the “original recipe” but think there is too much yeast…I do not use the egg but had lots of liquid. Keep baking – started making bread when I was twelve and now I am 56. Paul

By: Karim

Karim — Sat, 17 Jul 2010 22:26:22 +0000

I just made this today after starting the poolish and soaker last night, i needed a bit of extra flour after adding the egg since the dough was still too wet to knead properly… with all the other successes i’ve had with your recipes, i’m sure this will turn out wonderfully!

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.