The Processes of Making Whole Wheat Bread
About the Mixing Process
The food processor may be the best among all your options, since you can easily throw in all the needed ingredients, thereby cutting time and saving energy. Put all the flour, salt, vital wheat gluten, yeast, sugar and salt into the bowl. Only add the sugar now if you are using granulated sugar, instead of the liquid type like molasses. You can yeast-proof by dissolving it in 1/2 cup of warm water, together with a pinch of sugar. Add it to the liquid ingredients. The rising process can be jump started to reduce total rising time by 30 minutes. Add the lecithin and oil after all dry ingredients are mixed. Add about 1 cup of ice water.
The Kneading Process
The kneading process is considered to be the most important part of the whole bread making activity. You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat. To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze. The dough should not resist your touch and strain the finger muscles. It should not also have a runny liquid feature or seem waterlogged. It is possible to knead too much, especially if you are using a food processor. Practice how to properly add water as you knead to get the perfect consistency.
The Rising Process
The dough should not be placed in a greased bowl. Have the right developed gluten will lead to the dough not sticking to the bowl or pot. Use a 4-quart pot. Once the dough is inside the pot, cover using the lid. The dough has to stay warm for about 2 hours or up to the time it has doubled its size. If you stick your fingers into the dough and it does not rise, the rising process is completed. After the second rising, put the loaf inside the bread pan.
Baking the Bread
Preheat your oven 400 degrees F. Transfer the loaf slowly into the oven. Bake for about 45 minutes. Use a thermometer to ensure that you have the right heat. Once the baking is done, take the bread out then let cool in a rack, covered with a towel. After the cooling process, slice the loaf of bread then observe the texture. This is the best time to eat the bread, while it is still warm and soft. Measure the ingredients properly to make more loaves as needed.
By Robert Perkis
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