Okay...my wife is making 100% whole wheat bread now, and the gluten
makes it less dense.

So now, is there any way to keep it fresh longer?
It's great when it's fresh, but it gets stale pretty quickly. She was
hoping to be able to make at least 2 loaves on Sunday, and get it to
last at least 3-4 days.

Any tips are appreciated.

We are loving the high fiber (WW Core plan) lifestyle.
I've lost 40 pounds, and she's 25 pounds below her pre-pregnancy
weight. Fiber rules.

wrote:

> Okay...my wife is making 100% whole wheat bread now, and the gluten
> makes it less dense.
>
> So now, is there any way to keep it fresh longer?
> It's great when it's fresh, but it gets stale pretty quickly. She was
> hoping to be able to make at least 2 loaves on Sunday, and get it to
> last at least 3-4 days.
>
> Any tips are appreciated.
>
> We are loving the high fiber (WW Core plan) lifestyle.
> I've lost 40 pounds, and she's 25 pounds below her pre-pregnancy
> weight. Fiber rules.

First, don't wrap it in plastic. That will actually make it
stale quicker. I use a paper bag with a small amount of
airflow.

Slow rise bread also don't stale quite as fast. Try doing the
final rise overnight in the fridge. There are several types
of breads where I'll do both the first and second rise that
way and it helps.

Adding any type of oil or fat to the dough is another thing
that will help bread keep longer. I use up to 1/4 C olive oil per
4 C flour. I also use nut oils (walnut oil is great),
butter, etc. Of course, that might not comport with your
diet

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Thu, 29 Sep 2005 00:04:40 GMT, " <>
wrote:

>Okay...my wife is making 100% whole wheat bread now, and the gluten
>makes it less dense.
>
>So now, is there any way to keep it fresh longer?
>It's great when it's fresh, but it gets stale pretty quickly. She was
>hoping to be able to make at least 2 loaves on Sunday, and get it to
>last at least 3-4 days.

You need a breadbox. ( a container with limited air flow )

Search your KMART, WalMart, etc until you find
a plastic container about the size of a loaf of bread.

Put your bread in it, and place it "open end down" on a plate.
There'll be just enough air flow to ( magically ) keep it fresh.

If you want to get fancy, use the lid, but drill a few air holes.

<rj>

<RJ> wrote on 28 Sep 2005 in rec.food.cooking

> On Thu, 29 Sep 2005 00:04:40 GMT,
> " <> wrote:
>
> >Okay...my wife is making 100% whole wheat bread now, and the gluten
> >makes it less dense.
> >
> >So now, is there any way to keep it fresh longer?
> >It's great when it's fresh, but it gets stale pretty quickly. She
> >was hoping to be able to make at least 2 loaves on Sunday, and get it
> >to last at least 3-4 days.
>
> You need a breadbox. ( a container with limited air flow )
>
> Search your KMART, WalMart, etc until you find
> a plastic container about the size of a loaf of bread.
>
> Put your bread in it, and place it "open end down" on a plate.
> There'll be just enough air flow to ( magically ) keep it fresh.
>
> If you want to get fancy, use the lid, but drill a few air holes.
>
> <rj>
>

Failing that. Keep it in the microwave. There's just enough ventilation in
a microwave.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

> wrote in message
...
> Okay...my wife is making 100% whole wheat bread now, and the gluten
> makes it less dense.
>
> So now, is there any way to keep it fresh longer?
> It's great when it's fresh, but it gets stale pretty quickly. She was
> hoping to be able to make at least 2 loaves on Sunday, and get it to
> last at least 3-4 days.
>
> Any tips are appreciated.
>
> We are loving the high fiber (WW Core plan) lifestyle.
> I've lost 40 pounds, and she's 25 pounds below her pre-pregnancy
> weight. Fiber rules.

Vitamin C and bag it well? Or is that for bad colds...




Shaun aRe

wrote:

> Okay...my wife is making 100% whole wheat bread now, and the gluten
> makes it less dense.
>
> So now, is there any way to keep it fresh longer?
> It's great when it's fresh, but it gets stale pretty quickly. She was
> hoping to be able to make at least 2 loaves on Sunday, and get it to
> last at least 3-4 days.
>
> Any tips are appreciated.
>
> We are loving the high fiber (WW Core plan) lifestyle.
> I've lost 40 pounds, and she's 25 pounds below her pre-pregnancy
> weight. Fiber rules.


I bake most of our bread and like you have found it only keeps a couple
of days. What I do is use a breadbox for any left-overs. I use a
breadmachine to mix and proof the dough but most times bake the bread in
the oven. Breadmachine recipes are nice because they come in 3 sizes so
I can adjust the size of the loaf, another nice tip. There's just the 2
of us at home now so I make a loaf as we need it instead of trying to
keep a couple of loaves fresh.

BTW, I had to google for the WW Core plan. I can never keep all these
diets straight and I'm not into dieting at all. I've never dieted in my
life and certainly don't intend to. It sounds painful! I'm not fussy
about the brands WW recommends either. I believe in good healthy food
prepared from scratch without using commercially prepared or preserved
Frankenfoods that are heavily laden with salt, sugar, and preservatives.
I grow whatever I can and I'm heavily into home preserving. I love
whole wheat bread but am even more fond of 12-grain bread and I don't
ever use white sugar when making it. I tend to avoid things like white
sugar, white flour, white rice. If you want the recipe for 12-grain I
can post it.

> wrote in message
...
> Okay...my wife is making 100% whole wheat bread now, and the gluten
> makes it less dense.
>
> So now, is there any way to keep it fresh longer?
> It's great when it's fresh, but it gets stale pretty quickly. She was
> hoping to be able to make at least 2 loaves on Sunday, and get it to
> last at least 3-4 days.
>
> Any tips are appreciated.
>
> We are loving the high fiber (WW Core plan) lifestyle.
> I've lost 40 pounds, and she's 25 pounds below her pre-pregnancy
> weight. Fiber rules.

I bought a terrific 1940's bread box just for this purpose. It looks great
in the kitchen but it doesn't keep the bread from molding, at least, not
long enough for two of us to do in a whole loaf. Two solutions: cut the loaf
in half and freeze half, while breadboxing the other half, or slice the
bread and freeze it all, then toast or microwave a frozen slice when you
want it.

Kathy