The Bread Book: How to make that perfect loaf every time! by Magdalena Marsden

Author:Magdalena Marsden [Marsden, Magdalena]
Language: eng
Format: epub, pdf
Publisher: Magdalena Marsden
Published: 2015-03-03T22:00:00+00:00

Wholemeal Bread

First of all a word of warning. If you have ever eaten mass produced wholemeal bread, don’t be disappointed if yours won’t turn out the same way as the supermarket brand, if you use just wholemeal flour. It won’t; it will be delicious and full of flavour, but it might not be as light and fluffy as the supermarket brand. And the reason? Because it isn’t meant to be!

In all seriousness, since the introduction of the Chorleywood process in the 1960s in England, wholemeal bread like white bread is just full of additives, pumped fat and water that makes the bread light and fluffy. Most of the time wholemeal bread is made with white bread flour and often the ‘wholemeal’ colour comes from caramelised sugar, not wholemeal flour.

So, if you go for a 100% wholemeal flour bread, make sure that you knead the dough for a lot longer than your white bread, to develop stronger gluten. Add more water than you would to white bread, as whole wheat grains soak up more water.

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