Baking bread question-flour

MamaSam · 08-17-2014, 09:00 AM

I was wondering if it's okay to substitute (white)wheat flour in my favorite bread recipe?and would I just sub 1 for 1? Do I change amounts on anything else?

Singingmom · 08-17-2014, 10:00 AM

I do it!

I don't know of any other changes you'd need to make. Some recipes are better suited to wheat or white, so it might take a little trial and error. But I've always had success subbing half (or more) whole wheat in recipes that call for white.

Aerynne · 08-17-2014, 10:07 AM

Yes. You might need a little more liquid, though. So when you make the dough, if the consistency is more dry than that recipe usually yields, add some liquid until it seems more like it usually is. You might try subbing half of the flour with whole wheat first.

lucie · 08-17-2014, 12:22 PM

I do it all the time. I usually add a little bit of extra water, and 1 tbsp gluten for each cup of whole wheat flour. I use a bread maker.

Dtswife · 08-21-2014, 07:28 AM

All of the above, plus, try to handle it as little as possible. The bran in the wheat flour makes tiny slices in the gluten strands when you knead it, which is what caused crumbly, flat whole wheat bread. Higher hydration, longer slow fermentation and minimal handing after rises will all help.

Singingmom · 08-21-2014, 07:43 AM

I didn't know that, Dtswife! So how long do you knead whole wheat dough compared with white or half and half?

Dtswife · 08-21-2014, 08:16 AM

Just long enough to get it organized so to speak, and the bubbles out. If you let it rise longer, the rising encourages gluten formation.

Check out no knead bread blogs, or Peter Rhinehart for tons and tons of amazing information. Thefreshloaf.com is a fantastic resource too.

2sunshines · 08-21-2014, 08:51 AM

Great information here.

I only buy whole wheat flour and I substitute it for white in everything I make and have never had a problem.

HuggaBuggaMommy · 08-21-2014, 02:39 PM

Yup, sub away. As already mentioned, you may need more water.

I rarely knead any bread longer than a couple minutes in a stand mixer, just to get things well incorporated. My most used consistency is getting the dough to clear the sides of the bowl while being mixed, but still stuck to the bottom.

08-17-2014, 09:00 AM	#1
MamaSam Rose Bouquet Join Date: Jul 2014 Posts: 676	Baking bread question-flour I was wondering if it's okay to substitute (white)wheat flour in my favorite bread recipe?and would I just sub 1 for 1? Do I change amounts on anything else?

08-17-2014, 10:00 AM	#2
Singingmom Administrator Oh, sing to the Lord a new song! Join Date: Apr 2005 Posts: 25,954	Re: Baking bread question-flour I do it! I don't know of any other changes you'd need to make. Some recipes are better suited to wheat or white, so it might take a little trial and error. But I've always had success subbing half (or more) whole wheat in recipes that call for white. __________________ Kelly Wife to my sweetheart for 30 years Grateful mom to 3 young adults Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13

08-17-2014, 10:07 AM	#3
Aerynne Rose Garden Join Date: Jun 2005 Posts: 27,359	Re: Baking bread question-flour Yes. You might need a little more liquid, though. So when you make the dough, if the consistency is more dry than that recipe usually yields, add some liquid until it seems more like it usually is. You might try subbing half of the flour with whole wheat first. __________________ Erin born of water and of the Spirit 4/96 married 5/02 Mama to: 2004 2007 2010 2012 2017 2019 Jan 2, 2024 And many I hope to hold in heaven one day

08-17-2014, 12:22 PM	#4
lucie Climbing Rose Join Date: Dec 2010 Location: Seattle, WA Posts: 1,157	Re: Baking bread question-flour I do it all the time. I usually add a little bit of extra water, and 1 tbsp gluten for each cup of whole wheat flour. I use a bread maker. __________________ Lucie a Czech married to an American since December 2001 mommy to Anna (April 2009) and Isaac (September 2012)

08-21-2014, 07:28 AM	#5
Dtswife Rose Bouquet Join Date: Jan 2014 Location: Wisconsin USA Posts: 814	Re: Baking bread question-flour All of the above, plus, try to handle it as little as possible. The bran in the wheat flour makes tiny slices in the gluten strands when you knead it, which is what caused crumbly, flat whole wheat bread. Higher hydration, longer slow fermentation and minimal handing after rises will all help. __________________ Married since May 2010 to DT Mama to Zoe 8/1/13 Baby number two due May 17th 2015

08-21-2014, 07:43 AM	#6
Singingmom Administrator Oh, sing to the Lord a new song! Join Date: Apr 2005 Posts: 25,954	Re: Baking bread question-flour I didn't know that, Dtswife! So how long do you knead whole wheat dough compared with white or half and half? __________________ Kelly Wife to my sweetheart for 30 years Grateful mom to 3 young adults Now may the God of hope fill you with all joy and peace in believing, that you may abound in hope by the power of the Holy Spirit. Romans 15:13

08-21-2014, 08:16 AM	#7
Dtswife Rose Bouquet Join Date: Jan 2014 Location: Wisconsin USA Posts: 814	Re: Baking bread question-flour Just long enough to get it organized so to speak, and the bubbles out. If you let it rise longer, the rising encourages gluten formation. Check out no knead bread blogs, or Peter Rhinehart for tons and tons of amazing information. Thefreshloaf.com is a fantastic resource too. __________________ Married since May 2010 to DT Mama to Zoe 8/1/13 Baby number two due May 17th 2015

08-21-2014, 08:51 AM	#8
2sunshines Moderator in Celebrations, Cloth Diapering & EC, Empty Arms, Prayer & Praise, and Swap n' Shop Join Date: Mar 2005 Posts: 27,024	Re: Baking bread question-flour Great information here. I only buy whole wheat flour and I substitute it for white in everything I make and have never had a problem. __________________ married 25 years mom to two young adults (23 and 20) and two teens (17 and 15)

08-21-2014, 02:39 PM	#9
HuggaBuggaMommy Administrator Join Date: Apr 2006 Posts: 12,267	Re: Baking bread question-flour Yup, sub away. As already mentioned, you may need more water. I rarely knead any bread longer than a couple minutes in a stand mixer, just to get things well incorporated. My most used consistency is getting the dough to clear the sides of the bowl while being mixed, but still stuck to the bottom. __________________ Christa Oldest, 22 Middlest, 13 Youngest, 10 Last edited by HuggaBuggaMommy; 08-21-2014 at 02:41 PM.

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