Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
that isn't sweet? Every recipe I've tried has come out tasting quite sweet
(as I admit do most commercial WW breads). The only exception I've tried
has been a store-bought whole wheat sourdough bread, but I'd like to make
this in the next day or so and don't want to mess around with a starter.

Any ideas or recipes? I'm happy with adding herbs or cheese or the like if
that's what it takes. Just leaving out nearly all the added sweeteners in a
recipe has almost done the trick, but I think there must be a certain amount
of natural sweetness in the flour.

Anny

"Anny Middon" > wrote in message
.. .
> Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
> that isn't sweet? Every recipe I've tried has come out tasting quite
> sweet (as I admit do most commercial WW breads). The only exception I've
> tried has been a store-bought whole wheat sourdough bread, but I'd like to
> make this in the next day or so and don't want to mess around with a
> starter.
>
> Any ideas or recipes? I'm happy with adding herbs or cheese or the like
> if that's what it takes. Just leaving out nearly all the added sweeteners
> in a recipe has almost done the trick, but I think there must be a certain
> amount of natural sweetness in the flour.
>
> Anny
>
Anny, why don't you just take your whole wheat bread recipe that you usually
make and eliminate the sugar/molasses/honey portion. IMO I think the sweet
portion is only to cover up the bitterness of the whole wheat flour; IOW, I
don't think it is there to proof the yeast, but others may say that it helps
the rise. If you are worried about the rise, just add a Tablespoon of
gluten flour to the recipe. For a while I was using King Arthur's WHITE
WHOLE WHEAT. It wasn't as bitter a regular whole wheat. You can go to
www.kingarthurflour.com and see the difference.
Dee Dee

"Anny Middon" > wrote in message
.. .
> Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
> that isn't sweet? Every recipe I've tried has come out tasting quite
> sweet (as I admit do most commercial WW breads). The only exception I've
> tried has been a store-bought whole wheat sourdough bread, but I'd like to
> make this in the next day or so and don't want to mess around with a
> starter.
>
> Any ideas or recipes? I'm happy with adding herbs or cheese or the like
> if that's what it takes. Just leaving out nearly all the added sweeteners
> in a recipe has almost done the trick, but I think there must be a certain
> amount of natural sweetness in the flour.
>
> Anny
>
>

Experiment with a tiny amount of white pepper. Start with 1/8 teaspoon to 4
cups of flour. And, I wonder about longer rising time at a cooler
temperature. If you're rising the bread in a warm place, like on top of a
warm range, try finding a cooler spot in the house. Not refrigerated, just
cooler.

Anny Middon wrote:

> Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
> that isn't sweet? Every recipe I've tried has come out tasting quite sweet
> (as I admit do most commercial WW breads). The only exception I've tried
> has been a store-bought whole wheat sourdough bread, but I'd like to make
> this in the next day or so and don't want to mess around with a starter.
>
> Any ideas or recipes? I'm happy with adding herbs or cheese or the like if
> that's what it takes. Just leaving out nearly all the added sweeteners in a
> recipe has almost done the trick, but I think there must be a certain amount
> of natural sweetness in the flour.
>
> Anny
>
>
I make a fair amount of WW bread and I really don't think any of the
varieties are sweet. I sub honey for white sugar. Do you have a
breadmaker? If so I have recipes for ww, rye, 12-grain, 7-grain and
just about anything else besides basic white bread. Your yeast needs a
certain amount of carbs as in honey, molasses, sugars, maple syrup as a
food souce otherwise it won't do its job properly.

Anny Middon wrote:
>
> Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
> that isn't sweet? Every recipe I've tried has come out tasting quite sweet
> (as I admit do most commercial WW breads). The only exception I've tried
> has been a store-bought whole wheat sourdough bread, but I'd like to make
> this in the next day or so and don't want to mess around with a starter.
>
> Any ideas or recipes? I'm happy with adding herbs or cheese or the like if
> that's what it takes. Just leaving out nearly all the added sweeteners in a
> recipe has almost done the trick, but I think there must be a certain amount
> of natural sweetness in the flour.
>
> Anny

Leave out all the sugar (or other sweeteners). It's not necessary for
the yeast to work. Increase the salt a little bit. There is a natural
sweetness in good quality wholewheat flour; the cheaper sorts can be
bitter.
Also make certain the bread is well baked. Underbaked bread sometimes
seems to have a sweetness about it.

"Dee Randall" > wrote in message
...
>
> "Anny Middon" > wrote in message
> .. .
> > Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
> > that isn't sweet? Every recipe I've tried has come out tasting quite
> > sweet (as I admit do most commercial WW breads). The only exception
I've
> > tried has been a store-bought whole wheat sourdough bread, but I'd like
to
> > make this in the next day or so and don't want to mess around with a
> > starter.
> >
> > Any ideas or recipes? I'm happy with adding herbs or cheese or the like
> > if that's what it takes. Just leaving out nearly all the added
sweeteners
> > in a recipe has almost done the trick, but I think there must be a
certain
> > amount of natural sweetness in the flour.
> >
> > Anny
> >
> Anny, why don't you just take your whole wheat bread recipe that you
usually
> make and eliminate the sugar/molasses/honey portion. IMO I think the
sweet
> portion is only to cover up the bitterness of the whole wheat flour; IOW,
I
> don't think it is there to proof the yeast, but others may say that it
helps
> the rise. If you are worried about the rise, just add a Tablespoon of
> gluten flour to the recipe. For a while I was using King Arthur's WHITE
> WHOLE WHEAT. It wasn't as bitter a regular whole wheat. You can go to
> www.kingarthurflour.com and see the difference.
> Dee Dee

Near all our bread machine recipes come out too sweet for my liking - they
all call for sugar for the yeast. If it were me making them, I'd be tempted
to use far less sugar or omit it altogether and just leave the dough longer
to get going.




Shaun aRe

Sorry for not trimming the post, but I'm jumping in on a thread and
don't know who originally asked the question.....

While I haven't tried this wholemeal recipe (whole wheat to you), it
comes from a bread recipe book that I trust, as other recipes in it
have proved very successful. I've never found the breads in this book
too sweet. They only have a couple of teaspoons of sugar, which helps
to make the crusts crusty.

WHOLEMEAL BREAD
(Alison Holst's Bread Book, published in NZ)

Makes a medium loaf 6-8 cup pan

3tsp dried yeast
1 1/2 C warm water
2 tssp sugar
1 tsp salt
2 tbsp oil
2 tbsp gluten flour
2 tbsp non-fat milk powder (optional)
3C wholemeal flour
2 tbsp wheatgerm (optional)

Load into breadmaker pan according to maker's directions and cook in
usual way.

Handmade cooking instructions:
Bake 200C for about 30 mins





On Tue, 27 Sep 2005 13:02:41 +0100, "Shaun aRe"
> wrote:

>
>"Dee Randall" > wrote in message
...
>>
>> "Anny Middon" > wrote in message
>> .. .
>> > Does anyone have a recipe for whole wheat bread (yeast, not quick bread)
>> > that isn't sweet? Every recipe I've tried has come out tasting quite
>> > sweet (as I admit do most commercial WW breads). The only exception
>I've
>> > tried has been a store-bought whole wheat sourdough bread, but I'd like
>to
>> > make this in the next day or so and don't want to mess around with a
>> > starter.
>> >
>> > Any ideas or recipes? I'm happy with adding herbs or cheese or the like
>> > if that's what it takes. Just leaving out nearly all the added
>sweeteners
>> > in a recipe has almost done the trick, but I think there must be a
>certain
>> > amount of natural sweetness in the flour.
>> >
>> > Anny
>> >
>> Anny, why don't you just take your whole wheat bread recipe that you
>usually
>> make and eliminate the sugar/molasses/honey portion. IMO I think the
>sweet
>> portion is only to cover up the bitterness of the whole wheat flour; IOW,
>I
>> don't think it is there to proof the yeast, but others may say that it
>helps
>> the rise. If you are worried about the rise, just add a Tablespoon of
>> gluten flour to the recipe. For a while I was using King Arthur's WHITE
>> WHOLE WHEAT. It wasn't as bitter a regular whole wheat. You can go to
>> www.kingarthurflour.com and see the difference.
>> Dee Dee
>
>Near all our bread machine recipes come out too sweet for my liking - they
>all call for sugar for the yeast. If it were me making them, I'd be tempted
>to use far less sugar or omit it altogether and just leave the dough longer
>to get going.
>
>
>
>
>Shaun aRe
>
>