Comments on: Whole Wheat Bread – From Start to Finish

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Mon, 07 Dec 2009 21:20:32 +0000

Thanks for sharing your experience. Glad you enjoyed it!

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Tue, 01 Dec 2009 15:34:17 +0000

Glad you enjoy it. Another great bread recipe is our honey whole wheat bread. YUM!

By: Jean Kirkpatrick

Jean Kirkpatrick — Tue, 24 Nov 2009 14:17:17 +0000

Dear Girls, I stumbled on to your website when I got a whole lot of wheat berries from a friend who was moving back to Arizona. I bought a Wonder Mix as you suggusted and used your recipe for whole wheat bread. I could not find vital wheat gluten with vitamin C, so I bought ascorbic acid as a supplement and added 1/2 teaspoon to the bread wth vital wheat gluten. WOW! The bread is soooooooooo good. I have made it for several friends and I think I could start a side business with the responses I have gotten. Thanks for the recipe. Jean

By: Jennifer S

Jennifer S — Sat, 18 Apr 2009 17:03:07 +0000

When you say “whole oats” you mean the groats, right? And the you grind them same as you do the wheat?
Also, does anyone know if you can grind steel cut oats in a grinder?
Thanks!

By: Ann

Ann — Mon, 30 Mar 2009 16:40:01 +0000

I have been grinding my own wheat and making bread for a long time. Has anyone noticed a correlation between the age of the wheat and how good the bread turns out? I think I have but would like some more imput on the issue.

By: Liz

Liz — Mon, 12 Jan 2009 17:41:32 +0000

The ascorbic acid (vitamin C) helps to retain freshness, but it isn’t necessary. I use a dough conditioner that has ascorbic acid in it, and also additional gluten. You can crush a 100 mg. vitamin C tablet and mix it in if you want to have that.

Dough won’t give you the same kind of indication of done-ness as a batter does. I bake mine for the recommended minimum time, take out one loaf and cut off a slice. If it’s done, fine–if it isn’t, it goes back in for five minutes. I seldom have to do that more than once, and the slice tastes good even if it isn’t completely cooked.

By: Rachel

Rachel — Sun, 11 Jan 2009 21:34:01 +0000

I have the gluten without the vitamin c. Will that make a difference? Also how can you tell if the bread is done? I inserted a knife and it came out clean but after cutting into it later I think it could have been baked longer. My family does really like this recipe.

By: Lisa H.

Lisa H. — Thu, 08 Jan 2009 18:18:14 +0000

During December I made approximately 50 loaves of bread. My recipe is similar to the one listed here. Gluten is nice because it keeps the dough from crumbling. I’ve never purchased gluten with Vitamin C in it. I use a dough enhancer. It makes bread baking at higher altitudes a bit easier. The magic ingredient in most dough enhancers is ascorbic acid (Vitamin C).

By: Liz

Liz — Fri, 02 Jan 2009 14:51:18 +0000

It might be worth noting that several stand mixers have grain mill attachments. I know the Kitchen Aid does, and you can get an adapter to use the Family Grain Mill with both the Kitchen Aid and the Bosch mixers. I have a Bosch and the FGM adapter, and they work extremely well together. The FGM is also available with a hand-crank base, to let you grind wheat without electricity. It uses the same mill components, so you get flour nearly as fine as you could buy from the grocery store.

By: Donald Kuntz

Donald Kuntz — Wed, 31 Dec 2008 15:12:36 +0000

Great recipe! Thanks.

I also found a wonderful recipe for Whole Wheat Breadsticks at http://www.internet-grocer.net/recipes.htm

By: Deborah Allinder Lee

Deborah Allinder Lee — Tue, 30 Dec 2008 18:01:05 +0000

My husband is allergic to oats. Can I just eliminate them from this recipe or do I need to make an adjustment to compensate?