Consuming too many highly processed foods (such as white bread) has been blamed for an increased incidence of diabetes, heart disease, stroke and cancers. Conversely, unrefined foods have been documented as being beneficial for our health. Knowing this, we set out to make a great, homemade, 100% whole-wheat bread.
We quickly learned that can be tricky. If you’re not careful, the result is a dense, unappealing brick. But when done correctly, you get light, deliciously nutty, whole-wheat bread that’s good for you! Read on to learn how to produce a wonderful loaf every time.
THE INGREDIENTS
Because the ingredients for bread are so basic, everything used should be fresh and of the highest quality. The following components are what you’ll need to create terrific bread.
WHEAT is the most important ingredient, of course. For 100% whole-wheat bread, wheat with high gluten and protein (at least 14%) content is necessary. Hard red or white (spring or winter) wheat typically has sufficient gluten and protein content. (See “Wheat Berries” on page 51 for sources.) For comparison, all-purpose, whole-wheat flour has about 12% protein while pastry flour has about 7%.
Once you’ve located the right wheat, it’s critical that it’s fresh. Whole-grain wheat berries can be stored almost indefinitely at room temperature, but as soon as you grind them into flour, they quickly go rancid. Whole-wheat flour (with no added preservatives) will only keep for about a month at room temperature. As a result, it can be difficult to get from a store.
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