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For a great tutorial, check out the Baking Bible Bake Along with ROSE'S ALPHA BAKERS. The link is on the left side of the blog. We will also be posting "OUT-BAKES" from the book, on this blog, including step-by step photos and other extras.

Whole Wheat Sandwich Loaf

Jun 28, 2008 | From the kitchen of Rose

This is my favorite new whole wheat sandwich loaf that I've been promising to post.
I look forward to hearing if you love it as much as I do.

I've found that using 50 percent whole wheat and 50 percent white wheat flour is the perfect balance for flavor and texture. There is enough gluten from the white wheat flour to give it excellent volume and consistency. Adding the starter gives it a longer shelf life and also incredibly perfect depth of flavor but it's great even without it or you could substitute the suggested old bread dough. Simply save some when you are making a loaf of hearth bread. It keeps at room temperature for about 6 hours, refrigerated for 48 hours and refrigerated for at least 3 months. If you omit the old starter or if you add old dough (which already has the right balance of salt) you will need to use 1/8 teaspoon less salt.

I've worked out some tips for working with whole wheat flour should you want to replace other recipes with part whole wheat. They will be at the end of the recipe for those who are interested. But just one essential tip right up front: Whole wheat flour must be fresh to give a sweet wheaty flavor to the bread as opposed to a bitter (rancid) flavor. You can grind your own or purchase it. If grinding your own you need to use it within 3 days or store it for 3 weeks up to 3 months. For longer storage freeze for up to 1 year. If purchasing the flour, make sure to check the expiration date. You can also freeze it for up to 1 year.

Oven Temperature: 450F/230˚C, then 400°F/200˚C
Baking Time: 35 to 45 minutes.

50% Whole Wheat Sandwich Bread

Makes: An 8 1/2 inch by 5 inch by 4 1/2 to 5 inch high loaf (927 grams/2 pounds)

INGREDIENTS

MEASUREMENTS

WEIGHT

 

volume

ounces

grams

water, room temperature
(70 to 90°F.)

 

1 1/2 cups
(12 fluid ounces)

 

12 ounces

 

342 grams

old starter or old bread
dough

about 1/4 cup

2.6 ounces

75 grams

honey

2 tablespoons

1.5 ounces

40 grams

whole wheat flour

1 3/4 cups

8.7 ounces

247 grams

Gold Medal Harvest
King/Better for Bread
flour

1 2/3 cups

8.7 ounces

247 grams

non-fat milk powder

3 tablespoons

.

.

instant yeast

1 1/8 teaspoons

.

3.6 grams

oil, preferably canola or
safflower

2 tablespoons

1 ounce

27 grams

salt

1 1/2 + 1/8
teaspoons

.

9.7 grams

Equipment: A 9 inch by 5 inch (7 cup) loaf pan (8 1/2 inch by 4 1/2 inch loaf pan if not using old starter) greased lightly with cooking spray or oil. A baking stone or baking sheet.

1) Soak the Starter: In a mixer bowl, place the water and tear the starter or old bread dough into small pieces into it. Add the honey, cover and allow it to sit for about 1 hour.

In a large bowl whisk together the whole wheat flour, Harvest King Better for Bread flour, non-fat milk powder, and yeast. Add about 2 cups/300 grams/10.5 ounces to the water mixture and whisk until smooth and the consistency of a thick pancake batter. (This is to distribute the pieces of starter evenly.)
(If using a bread machine place the water and honey in a medium bowl. Tear the starter into the bowl, in a few pieces, and stir it together until it is soft. Scrape it into the bowl of the bread machine. Whisk together the two flours but not the yeast or salt and sprinkle the mixture on top. Let sit covered 30 minutes to 1 hour.)

2) Mix the dough: Add the rest of the flour mixture and, with the dough hook, mix on low speed (#2 Kitchen Aid) about 1 minute, until the flour is moistened to form a rough dough. Scrape down any bits of dough. Cover the top of the bowl with plastic wrap and allow the dough to rest for 20 minutes. Add the oil and knead the dough on low speed (#2 Kitchen Aid) for 7 minutes, adding the salt after the oil is mixed in.
(In the bread machine, mix it for 3 minutes and then autolyse--let rest--for 20 minutes. Add the oil and knead for 7 minutes, adding the yeast after the first minute and the salt after the yeast is mixed in. )

The dough should be sticky enough to cling to your fingers. If it is not at all sticky spray it with a little water and knead it. (The dough should weigh about 2 pounds, 3 1/2 ounces /1011grams/ a little more than 1 quart).

3) Let the dough rise: Place the dough into a 3 quart or larger dough rising container greased lightly with cooking spray or oil. Press down the dough and lightly spray or oil the top. Cover the container tightly with a lid or plastic wrap. With a piece of tape, mark where double the height would be. Allow the dough to rise (ideally at 80°F/26˚C.) until doubled in size, about an hour and 10 minutes.

Using an oiled spatula or dough scraper, remove the dough to a lightly floured counter. Press down on it gently to form a rectangle. Stretch the dough and give it a package fold (pull out the bottom and fold it to the center, then the same with the left side, right side, and top), round the edges and return it to the bowl, smooth side up. Again, oil the surface, cover, mark where double the height will now be (3 quarts) and allow it to rise until it reaches this point, about 1 hour. (Or refrigerate it overnight and bring it to room temperature for 1 hour before proceeding, pushing it down when it reaches 3 quarts.)

4) Shape the dough and let it rise: Turn the dough onto a lightly floured counter, smooth side down, and press it gently to flatten it. It will still be a little sticky but use only as much flour as absolutely necessary to keep it from sticking. Allow the dough to rest covered for 20 minutes. Dimple it all over with your finger tips to eliminate air bubbles, shape it into a loaf, and place it in the prepared loaf pan. It should fill the pan no more than 1/2 inch from the top. Cover it lightly with oiled plastic wrap and allow it to rise until the highest point is 1 to 1 1/2 inches above the sides of the pan and when pressed gently with a finger the depression very slowly fills in--about 45 minutes.

5) Preheat the oven: 1 hour before baking set a cast iron pan lined with foil onto the floor of the oven and preheat the oven to 450F/230˚C.

6) Bake the bread: Spritz the top of the dough with water. Quickly but gently set the bread pan onto the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath. Immediately shut the door, lower the temperature to 400°F/205˚C, and bake 35 to 45 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean. (An instant read thermometer inserted into the center will register 190° to 205°F/88 to 96˚C. Half-way through baking rotate the pan half way around for even baking.

7) Cool the bread Remove the bread from the oven, unmold it from the pan, and transfer it to a wire rack to cool completely, top-side up.

Note: If not using the starter omit the extra 1/8 teaspoon salt.

Tips for Working with Whole Wheat Flour

My basic hearth bread is 66.6% hydration (including the water in the honey). This recipe is 70.6% hydration because of the whole wheat flour. The bran requires more water. It will be very sticky after mixing but after the first rise much less so as the water is absorbed more evenly. Avoid adding flour until shaping and then use the minimum to prevent sticking. This keeps the bread light and soft.

If you want to replace white wheat flour with whole wheat flour in your favorite recipes, you can replace it cup for cup though whole wheat flour is slightly lighter. 1 cup of white flour equals 1 cup plus 1 tablespoon of whole wheat flour but of course that will vary depending on how you grind the wheat or how you measure it so weight is really preferred.

The way I measure, lightly spooning the flour into the cup:
1 cup of Harvest King/Better for Bread flour = 150 grams/5.25 ounces
1 cup whole wheat flour = 142 grams/5 ounces

For every cup of whole wheat flour used add 1 tablespoon plus 2 teaspoons (you can round off to 1 1/2 tablespoons) of water
by weight this is 28.3 grams/1 ounce

Comments

Woody Wolston
Woody Wolston in reply to comment from Jennifer
03/18/2014 08:43 PM

Hi Jennifer,
We suggest you try incorporating a biga.
Rose & Woody

REPLY

Rose thank you so much I have some of your books and they are an inspiration for me! I have been looking for a whole wheat sandwich bread which I have found here, but what if I do not have any old dough for the starter? what can I do or use?

Thanks
Jennifer

REPLY

Thanks for this recipe, I'll have to try it.

I thought I'd share my "quick reduced bran bread" recipe that I adapted using various info in TBB.

I liked the quick process involved in the Pullman loaf, but I wanted to try to make it as a wholemeal loaf. I was intrigued by Rose's comments about reduced bran flour, so I experimented and came up with quantities that worked well. I also found that it needs a little vital wheat gluten so that the crumb has better structure.

The quantities I use (sorry, just in grams - I'm Aussie!) are as follows:

410g plain flour
21g wheat germ
12g wheat bran
30g dry whole milk
10g yeast
5g vital wheat gluten
65g butter
275g water
25g honey
10g salt

I put all the dry ingredients except the salt in my stand mixer, and add the (softened) butter, mixing it on low until the butter is mixed in.
I add the other ingredients and mix on medium until the dough is smooth and shiny.
I then turn it onto a floured board, shape it into an oval and flour the top. I cover it in plastic wrap and rest it for 10 mins.
I press it out into a rectangle, do a business letter fold and place it in its tin.
After about 1hr 20mins it is risen and I bake it at 220 deg C for 40-45 mins, turning it around halfway through.

When I first tried it I used a tray on top as Rose suggested if you don't have a Pullman loaf tin, but I've since decided it isn't necessary.

Every time I make this bread, everyone who eats it is in raptures, wondering what the secret ingredient is. The crust is fairly dark and absolutely delish, the crumb is wheaty and nutty with just the right touch of honey sweetness. Best of all, from "I think I'll make bread" to taking it out of the oven is about 3 hours!

Thanks so much Rose for your wonderful book, and giving me the confidence to experiment like this (and to feel like I actually no what I'm doing when I try to adapt the recipe)!

By the way, I tried your Basic White Sandwich Loaf for the first time the other day after not making bread for a while. My husband took one bite and exclaimed "Why can't all bread be like this?" (he was referring to store-bought bread not the above wheaty bread!)

REPLY

Hi Marilyn,
We think this is the recipe in The Bread Bible you are thinking of Cracked Wheat Loaf pg 289 which has a 4 hour starter with honey.

REPLY

Marilyn Moorehead
Marilyn Moorehead
03/ 2/2012 03:47 PM

I thought I found your favorite recipe for whole wheat bread that uses a four hour sponge,and cracked wheat and honey. Where is it,I thought in the bread biblebut I can't find it. help please.

REPLY

i agree mitch! baking your own bread spoils you for most commercially baked loaves. i haven't bought one for about 10 years now.

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Thanks for the fix, Rose. I just ate the sandwich I made with the bread and was quite pleased. Very moist and flavorful as I made it (overnight in the fridge but no old starter on hand to use). I'm thinking I might have to work harder to carve out the time to bake this regularly, as it's so much better than the wheat bread I'd been buying at the supermarket lately. Before I moved to London, I'd made the soft white sandwich loaf from the Bread Bible very regularly and went a couple years without buying sandwich bread. Over here, I've had less time and a smaller kitchen, but this loaf might just be the kick I needed to get back onto baking my own bread regularly.

REPLY

thanks mitch--i just fixed it. do tel us what you think of the recipe!

REPLY

Thanks for providing temperatures in Celsius, Rose. I'm trying this recipe in the UK right now, and it makes it easier to set the oven if I don't have to do the temperature conversions on the fly. However, in step 6, 400°F should be 205˚C, not 230˚C.

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Thank you I will

REPLY

Check out my recipe on the blog for 100% whole wheat bread and compare..

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Thank you for all your help, i will try your suggestions. Do you think this recipe has good proportions? water to flour, enough salt, too much of any thing? not enough of something? or do you think the only reasons i am having trouble is when i rise till double and the bran's cutting the gluten strands?

I am sorry, for the 101 questions. I have been having problems for a long time and i am about to give up on 100% wheat bread altogether. Thank you for all your help again. I really didn't know, not let it rise till double, and the brans were cutting the gluten. It never crossed my mind not to do that. Lisa

REPLY

Never at any point let the 100% whole wheat flour dough rise more than 1-1/2 times. How long this takes will vary as to the room temperature and amount of yeast.

REPLY

I just found your site today. so am not familiar with how you treat whole wheat bread.
how long should i let it rise for the first rise?

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Ok, so don't let it rise till double and eliminate the oat and wheat brans.
Is that why it is looking torn after shaped loaves rise for baking?

REPLY

But you wrote in the recipe that after mixing you let it rise until double.! This is tearing the gluten. You might also want to eliminate the oat bran, you have loads of bran from the while wheat and it's the bran that tears the gluten.

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I am using vital wheat gluten. I did let it rise to double. i have been having problems with it falling in oven when baking. I have been trying to keep it moist/tacky.I also notice after forming into loaves it starts to have small tears in the surface and i know it will fall in baking. I do have 2 loaves rising for baking and they are looking the same way. i don't know what i am doing wrong.
my recipe:
red winter wheat (fresh ground) 4-5c
4tbl vital wheat gluten
1tsp salt
1c (total misc grains): malt pwdr,oat bran,wheat bran, wheat germ, flax seed..
(all ground using these now)
4 1/2tsp instant yeast
2 1/4c milk warmed 110F
1 stick butter soft
1/4c honey
1/4c molasses
I mix my dry ingredients add butter, honey, molasses. Start kitchen aid on stir and have paddle attached, I add milk slowly. it is more like a batter now. then i adjust with more flour approx 1c some times more. mixing approx 2-3min. change to hook, and knead on stir for 10min check dough (window pane) most likely it is still real sticky yet and then knead more as needed until comes clean from sides of bowl. I remove from bowl, grease bowl, return dough to bowl cover with damp towel and let rise till double. punch down dough, form loaves and let rise till 1-2 inch above pan and bake at 350F for 30 min, rotating at 15min front to back and thermometer reads 200F but they have fell in the oven at 20 min.
Thank you for your help.
Lisa

REPLY

Woody Wolston
Woody Wolston in reply to comment from Lisa
10/10/2011 03:26 PM

Hi Lisa,
We ask are you using vital wheat gluten and suggest to be sure not to allow it to rise to double as 100% WW lacks the elasticity and will break and not have a good rise.
You can post your recipe here as a comment so that other bloggers can respond.

REPLY

Rose, I love your site! I have been having problems with my 100% whole wheat (red winter i grind fresh)bread recipe. of all the times i have made my recipe, (many many time's) It has turned out only ONCE. I am looking for it to be more like a sandwich loaf, light soft, fold it and it won't break in 1/2.
I am not willing to give up on my recipe, it has the best flavor that my family loves. If i post my recipe would you be able to determine if it is me or the recipe at fault? I have been measuring but started to weigh everything thinking the results might be more consistent.

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Yes, the honey oat bread is already posted

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Rsndy, You'll need a larger pan and extra salt when you add the bulgur.

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Hi Rose,

I'd like to add bulgur wheat to this recipe like in your recipe for Cracked Wheat Loaf on page 289 of the BB. How should I adjust this recipe to add the bulgur wheat.

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"Note: If not using the starter omit the extra 1/8 teaspoon salt."

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So I have never made my own bread before but I wanted to try it for my kids. How do I make this without a "starter" bread dough?

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love the recipe it's such a beautiful
loaf of bread.
Do you have a recipe for honey wheat bread?
I've been looking for one because every time
I do a recipe for Honey wheat bread
it came out very flat

REPLY

love the recipe it's such a beautiful
loaf of bread.
Do tou have a recipe for honey wheat bread?
I've been looking for one because every time
I do a recipe for Hiney wheat bread
it came out very flat

REPLY

Thank you, Rose. I should have known to check TBB first since it is so thorough! I love it...and after tasting the delicious breads that I've made, several of my friends now own one. :-)

REPLY

sherry, soft white will give you less structure and less height in the finished loaf. as for the difference between white wheat and red wheat, i cover this in depth in the bread bible and it's a bit too long for a blog posting.

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I like to grind my own wheat for bread, but can only find hard red berries in the store. I have noticed that there are soft white and hard white berries available from co-ops. What is the difference in the finished loaf?

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I meant to say increase the water slightly to account for the moisture in the honey. In this recipe, you would use 2.5 tablespoons of sugar plus about teaspoon of water.

REPLY

You can replace the honey with sugar (although some sugar is not vegan), but you'll have to reduce the water slightly--the Bread Bible has the exact calculations.

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I am just curious if you have any suggestions for making this loaf without honey. I have a vegan friend who I'd like to make a whole wheat loaf and yours is by far the best looking recipe I have found. However, he doesn't eat honey so I'd have to omit it. I'm not really sure what role exactly the honey plays in this recipe, so if you could clarify that as well I would much appreciate it.

Thanks for all your great information!

REPLY

rod i did write in the book that stiff versus liquid is a matter of personal preference. you know mine so what you need to do is try it both ways and decide on yours!
best baking wishes,
rose

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Happy Holidays, Rose!

I think I'm going to take the jump and maintain a sourdough starter at your suggestion (the one from King Arthur). Many of your new recipes posted online suggest a stiff starter. Can I use a liquid starter instead? In your Bread Bible on page 435 you explain how to convert a liquid starter to a stiff starter, but I was wondering if the results are better using a stiff rather than a liquid starter. What do you think, Rose?

REPLY

that's great joel! i'm so please so many are trying this lovely bread and making the leap toward starter, biga, or even old bread dough. it makes such a difference, is so easy, and all such an adventure!

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I just baked this bread and it's wonderful! Sweet and wheaty, and the crumb is so moist and soft! I can't wait to fill slabs of these with good things, though butter (or nothing at all!) is enough.

I didn't have any usable stiff starter left, so, feeling somewhat experimental, I made a biga for the bread the night before and it does impart such a depth of flavour, it's almost beery!

REPLY

exactly--after the first rise shape and refrig. works perfectly. spray top of dough and set in closed zipseal bag in frig.
more flavor but 1/4 inch less in height. it's a high bread so i'm filling to sacrifice the 1/4"!

REPLY

Interesting. Does refrigerating the shaped bread overnight retard the dough and develop the flavor? Do you do this in place of refrigerating the dough after the first rise? I really like the idea of the bread being shaped and ready to rise and bake the next day. It really simplifies day 2. I'll try it!

REPLY

that was my intention (to tempt you into making that bread!) this time after shaping the bread i put it in the pan and then in a large zipseal bag and refrigerated it overnight. then put it in my homemade proofer with hot water changed every 30 min. it took 70 minutes to rise to the perfect point for baking. next time i'll tent it after 15 min instead of 20 as it was just beginning to get a drop too brown.

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LOL! Yes, we all love the Bibles!
They feed us well in one way or another. :-)

Okay, now you have tempted me... I'm going to have to try the honey oat bread next.

Have a wonderful time in Switzerland!

REPLY

i just love your story tammy. and how perfect that a bread from my 'bible' should have such a reception at a bible study!

just took the honey oat bread out of the oven for tonights supper and to leave for elliott during my 10 day absence (along with lots of other bread in the freezer)!

REPLY

Wow Rose! I wished you could have been in the room tonight when everyone in our Bible study bit into a sandwich made with this bread. I heard involuntary "mmmmmms" all around the room. I was giggling to myself and took my first bite and it happened to me too! I can't remember the last time this has happened to me. Thanks for the wonderful recipe. This is amazing bread!

REPLY

i use a stiff sourdough starter and feed it once a week. old starter is when you haven't refreshed it for a week so it couldn't be used alone to raise the bread. i store all my leftover old starter in the freezer to add to breads for extra flavor and better texture and keeping qualities.

REPLY

michelle tan
michelle tan
08/ 5/2008 09:50 AM

Very keen to try this recipe but please tell me how to make old starter.

REPLY

thanks for pointing this out--i'll take out the words divided for the yeast.

the soaker is old (unrefreshed) sour dough starter.

REPLY

I notice that the yeast is divided, but didn't see instructions about what it's divided into. I made this receipe without the soaker and it was great. Do you have a suggestion for making a soaker just for this?
Thanks-Love the bread

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Chaconey, what an extraordinary recipe and great research. noted!

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roger, i sometimes find that breads given an overnight frig rise are slightly less high in volume but the flavor is worth it!

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Hello Hector:

Yes!...I would love to share my tortilla recipe. Its a very nutritious recipe. They're healthy tortillas containing ingredients you would never dream of putting in a tortilla.

The tortillas contains these ingredients:

All-purpose unbleached flour by (Gold Medal)
Fresh Milled organic rye and white whole-wheat flour
Sweet Stiff sourdough starter
Sweet Liquid sourdough starter
Toasted organic golden flax seeds,and coconut granules, pulverized in a coffee grinder to a fine meal.
Organic sugar.
Plain salt with no additives.
Chia gel made from Chia seeds.
Rice bran oil
Pure water

I just developed the tortilla recipe last week. But I have been slowly developing it through the year.

Finally Rose's info...sunk in " A stiff starter adds more moisture to breads giving it a longer shelf life on the counter." You see I was already using a liquid starter to make the tortillas. But it wasn't adding the extra moisture I needed in the recipe. I was so close to getting this recipe perfected.

After making Rose's 50% whole wheat bread I saw the added moisture it gave the bread. That's when I decided to develop a stiff sweet starter made from all- purpose flour for my tortilla recipe. Just from baking up the bread I new the stiff starter would give me what I needed to produce soft moist tortillas. Tortillas that wouldn't dry out and crack.

The tortillas are mildly sweet, and during the long cold fermentation period the flavor of the dough is enhanced. And the depth of flavor is outstanding.

If you don't refrigerate the dough you will have sourdough tortillas.

I use Rose's long fermentation period letting the dough rise overnight to develop its depth of flavor. Then remove the dough from the fridge in the morning and continue to let the dough rise up to 2-quarts at room temperature. Then make one package fold, and let the dough double in volume to a full 3-quarts.

Shape into balls, and let set until the dough balls proof and relax. Which takes about 1 1/2 hours. Then start rolling out tortillas.

The dough is not sticky its a firm soft dough, with a silky, velvet, like texture. The (stiff sweet starter) provides the texture.

With the preserving qualities of a stiff starter the tortillas remain soft and moist for a good week on the counter.

OK! Since I just developed the recipe I don't have all the written thoughts on paper just yet. I'm gathering my notes and trying to get all the steps organized. So you will have to give me a a couple of weeks to fully develop the recipe.

It may take longer for I need to get my sweet starter recipes developed and tested.

Both starter are made from unbleached flour by (Gold Medal. In order to produce soft tortillas. Bread flour will produce chewy tortillas so avoid using bread flour.

I'll get back to you Hector. Once I have the recipes fully developed and tested I'll let you know when I'm ready to share the tortilla, and the sweet starters recipes.

First I'll develop the recipes for the sweet sourdough starters.

The sweet sourdough starters are very active starters, due to the sugar content.

Now Rose's (stiff starter) has been developed into a sweet stiff starter and its going beyond breads to tortillas and who knows what next.

I also developed from the tortilla recipe a new recipe for making Sweet Cinnamon Tortilla Flat Strips. Instead of making tortillas you roll out a large rectangle and sprinkle it with Rose's Cinnamon Sugar recipe. Cut into strips 2-inches wide and 7-inches long. Place on a cookie sheet and bake. Wow! Are these ever delicious. There pretty much like crackers. You end up with a big stack of Sweet Cinnamon Tortilla strips instead of tortillas. My grand children love them.

Whats great about these recipes they're considered to be fermented foods because of the starters and the long fermentation period. These are the foods that your system craves daily. Since they're ferment they are easily digested and all the nutrients fully assimilated by your system. That also means they're not fattening. That's great!...

Chaconey

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Chaconey, what a wonderful sharing!!! Can you share your tortilla recipe? Or how do you make yours.

Sourdough starter has lactic acid which acidity's contribute as a natural preservative and softener. Breads (and tortillas) made with sourdough will not mold as fast neither. And glad you know first hand what 'depth in flavor' means.

REPLY

Hi Rose:

I started thinking about what you said about making a stiff starter.
"Adding a stiff starter will give breads a longer shelf life due to the added moisture and also incredibly perfect depth of flavor."

You see I have have a tortilla recipe that's really good. But as days pass by they get dry and start cracking when I roll then up with my favorite fillings. Then you're words came to mind how the starter can add extra moisture to breads. I thought maybe the stiff starter would add the extra moisture to my tortilla recipe.

So I whipped up a sweet stiff starter, because I don't like sourdough tortillas. Then I let the stiff starter soak for 1-hour and proceeded with my recipe.

The dough felt different---it was extra soft and silky. Once I put my hands on the dough and started kneading it with my hands I new I would have soft moist tortillas, just from feel of the dough.

Sure enough after baking them on a hot cast iron griddle they were very soft and pliable. So how were they once they cooled down? Still soft and pliable even days later.

Flavor---Wow!...They are absolutely delicious and like you said with an "added depth of flavor."

I just thought I would let you know that using a (stiff sweet sourdough starter), its a must for making tortillas.

Can you imagine how much healthier homemade tortillas made with a stiff starter would be in comparison to those tasteless cardboard tortillas you buy at the store.

Thought you would like to know that a sweet stiff sourdough starter, its wonderful for making homemade tortillas. So the stiff starter goes beyond breads.

Chaconey

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I just tried this recipe for the first time two days ago, and am already making a double batch again today ...it's the best whole wheat sandwich loaf I've ever made OR tasted. For anyone who's hesitating, TRY IT. Truly fabulous bread.

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Beth, bread machine recipes do work, and I bet you enjoyed the bread because it was just done which makes all the difference to grocery store bagged sandwich bread.

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I make bread two or three times a week in my bread machine, a Panasonic, and I usually use a mixture of wholemeal and white strong bread flours. The brand of wholemeal I use is Hovis and it consists of the whole wheat kernel as opposed to 'brown' flour which is usually 80-90 per cent of the wheat kernel as I understand it. Sometimes I do a 50 per cent wholemeal loaf and other times a 70 percent one making the mix up with the white strong bread flour. Other flours I sometimes use are Granary , which is a mix of white and wholemeal with added malted wheat grains which give a nice nutty flavour, and I also use a mix of white and Rye flour, just for a change. This is my second bread machine, I had my first for about 7 years but when it stopped working I replaced it with this present one and I find it is a superior machine which I wouldn't like to be without. I don't always bake the bread in the machine, sometimes I use it to do the hard work and then shape , proof and bake it in my oven. Did you enjoy your stay over here? I hope so!

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Just got back from Italy/England. I missed my bread in England - they don't necessarily serve it in restaurants. At one of the B and Bs the owner bakes her own bread in a bread machine, and her toast was the best. I asked her for the recipe, and it turns out she uses half white flour, half "brown" flour. I looked at her flour bag, and "brown" flour is white flour with added bran, something I don't think we have in the U.S. I was shocked that the bread didn't contain whole wheat (whole meal) flour, but it didn't. Other than that, it had some milk and oil - the recipe came from her bread machine book! Any comments from the English population.
Best,
Beth

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I tried this twice, both with stellar results. The loaf has great tooth, taste & texture. 3 words- fab u lous!
Thanks for another perfect recipe, Rose.

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Need help with overnight rising in the fridge! My breads taste wonderful when done this way, plus it's convenient, but the dough never rises as well as with the straight dough method.

Thoughts/suggestions?

Thank you!

Roger

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allen, the preheated stone effectivelly gives an immediate hot surface so bread springs the most during the initial 5-10 minutes of baking.

a preheated oven and rack drops 25-50oF when opening the oven door while placing your bread. and it wil take about 15 min to recover. the stone remains with the original preheat temperature even when the oven temperature drops for 15 min.

a cast iron surface has near equal thermal characteristics of the stone.

if neither a tone nor a cast iron surface is available, one or two baking sheets will be near close.

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Hi Rose,

Yeah...I've kind of gravitated towards a 50% whole wheat flour approach myself...it let's me feel not quite so guilty for indulging my love of white flour. :-) White whole wheat takes even some more of the "edge" off of using whole wheat.

Question: Am I reading it right that you bake your loaf pans on a pizza stone rather than on the oven rack? That's somewhat unusual...what's your thinking behind that?

[Suggestion: you should probably mention something like "Put your oven rack in the ____ position and place your pizza stone on it" in step 5.]

Thanks,
Allen

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Thank you for this recipe! I am really looking forward to trying it!

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WHOLE WHEAT SANDWICH LOAF---Yesterday, I pop the 50% whole wheat sandwich bread in the oven. Wow! Did I ever get a good oven spring. I love the recipe. My loaf rose about 5 inches its a huge loaf and, its a carbon copy of your loaf in the picture. The loaf is airy and light. When cutting the bread I noticed how moist the crumb was.

LOAF WAY TO BIG---Since the sandwich loaf was so big I decided to bake a free form loaf the next time around. So I shaped a torpedo and its rising beautifully. When I took it out of the oven it was huge, it measured 15" in length and 15 inches in circumference.

PICTURES---I took pictures but I simply can't figure out how to put them in you're sight?

ROSE---since you mentioned soaking the stiff starter in water I've been getting a better rise in all my breads. Soaking really made a big difference. So all my breads are now rising beautifully. First I soaked the stiff starter for 30 minutes. Then the next baking day I soaked it for 1 hour. With the 1 hour soak my stiff starter almost completely broke down.

YEAST---I'm allergic to yeast so in making the 50% Whole Wheat Sandwich Loaf I couldn't use the yeast called for in the recipe. So I used two starters in the recipe a 100 grams sweet stiff starter and, a 113 grams sweet liquid starter. The starters that I used are both sweet sourdough starters. I developed a sweet liquid sourdough starter and a stiff sweet starter for baking whole wheat breads.

Sweet Sourdough Starters---I got tiered of sourdough breads and was craving the taste of a sweet whole wheat bread made with yeast. So I decided to developed a sweet starter and started baking whole wheat breads and white sandwich breads with this new starter and, now I can enjoy eating breads with a sweet nutty taste.

A GOOD RISE---I can't believe how light this bread is for the amount of wheat used in the recipe. Normally using this amount of wheat my whole wheat breads tend to be heavier but with this recipe their light.

SWEET WHOLE WHEAT STARTERS---Next I decided to make sweet whole wheat starters to see a difference. The whole wheat sandwich bread rose beautifully again. Its a little heavier but very tasty it reminds me of European rustic bread , the crumb excellent.

WOW---I just sliced the torpedo I just baked. I made it with a sweet whole wheat starter. Its excellent and the crumb is really good, very soft and moist. Flavor it has that sweet nutty taste. Crust dark golden brown. I prefer baking this bread free form over baking it in a loaf pan. The flavor is awesome.

ROSE---I just had to rave about your recipe. I will be using this recipe as my basic bread recipe, where many other recipes may be developed.

Chaconey

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I'm sure she meant frozen for 3 months.

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Rose, does the old bread dough keep "48 hours when refrigerated", or "at least 3 months"? This looks great--can't wait to make it!

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this is what I've been wanting!

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