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Uzytkownik > napisal w wiadomosci
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> Okay, the first two times my wife made this, it came out perfect. It
> rose nice and big, and it turned out very light and fluffy.
>
> Ever since then, using the exact same recipe and methods, it has been
> dense and flat. Can anyone help?
>
> 100% Whole Wheat Bread
>
> 4 1/2 tsp active dry yeast (or 2 packets)
> 3 cup warm water, divided
> 2 Tbs sugar
> 2 Tbs oil
> 4 tsp salt
> 3 Tbs vital wheat gluten (this is what makes it fluffy without the
> white flour)
> 5-6 cup whole wheat flour
>
>
>
> 1 Dissolve yeast in 1/2 C warm water. Add a pinch of sugar, if
> desired. In a large bowl, combine remaining water, sugar, oil, salt,
> gluten, and 2 C whole wheat flour. Stir mixture until smooth. Stir in
> yeast mixture until smooth. Slowly add 3-4 C more whole wheat flour,
> 1/2 C at a time, mixing in each addition before adding the next. Knead
> on floured surface for 10-12 minutes (or knead with stand mixer on
> speed 2 for 10 minutes, which is what I do!).
>
> 2 Place dough in oiled bowl and turn to coat. Cover with warm, damp
> towel and let rise for 1 hour. Punch down dough, divide in half, and
> form into loaves. Place each loaf of dough in an oiled loaf pan and
> cover with warm, damp towel to rise for 1 hour.
>
> 3 Bake bread at 400F for 10 minutes, then reduce oven temp to 350F and
> bake another 25-35 minutes. Remove from pans and cool on wire rack.
>
>
>