Mom's 4 Loaf Wheat Bread Recipe | How to Make Homemade Bread (2024)

FAQs

What is the secret to making homemade bread? ›

Consider that roughly 10 square feet – about the size of the average kitchen table – will produce about a pound of wheat, which makes a pound of flour; and 1 cup of sifted flour weighs about 4 ounces; and a small loaf of bread can be made with 4 cups of flour.

The reason why whole wheat loaves end up so dense is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough – and final loaves – structure. Without it, loaves tend to end up flat and dense.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Avoid the fridge: Refrigeration can actually accelerate the staling process of bread. Instead, keep the bread at room temperature in a cool, dry place. Use a bread box: If you have a bread box, it's an excellent way to keep the bread at an ideal humidity level, maintaining its softness.

Economical: Making your own bread doesn't cost much, especially if you have access to basic kitchen tools like a large mixing bowl, rolling pin, and an oven-safe dish for proofing dough. It's even possible to make artisanal loaves using nothing but flour, water, and yeast.

If the percentage of salt added to a dough becomes too high, excessive dehydration will eventually kill the yeast and bacteria. Most scientists believe that at 2% of the flour weight or less, salt alone does not significantly alter either the yeast's gassing power or the bacteria's acid production.

You see, when you eat a grain, it is quickly converted in the body to a sugar. Yes, even the organic, whole grain kind! When you eat your slice of 100% whole wheat bread you receive approximately 2 grams of fiber, but you consume 20 grams of carbohydrates (starch and sugar) and 100 calories.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Does letting bread rise longer make it fluffier? ›

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

To allow for proper gluten formation, you need to let the bread rise longer. Much longer. But if you put the same amount of yeast into the recipe, your bread would have erupted out the top of your bread machine by the time the gluten network had formed. So, less yeast for wheat bread.

Try adding an extra tablespoon or two of fat to your recipe and see if it improves the crumb. Keep in mind, though, that too much fat will prevent a full rise.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

Usually, bread crumbles in the middle either because the gluten wasn't developed enough (ie, the dough needed more kneading), or because the shaped loaves underproofed and the quick poofing rise in the oven weakens the gluten strands in the middle of the loaf.

Kneading. Kneading involves stretching and folding the dough in a rhythmical manner that develops the gluten in the flour and releases excess gas. Any large gas holes that may have formed during rising are released by kneading and so a more even distribution of both gas bubbles and temperature also results.

Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread. Salt: to enhance flavor. Oil: Vegetable or canola oil, or melted butter could be substituted.

There are all kinds of ways to take your average bread dough to new places. Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters. Sweeteners such as malt and honey are used to add flavor to bread dough.