White/Wholeweat flour exchange experiment

[Deleted User]

I made a loaf today using all wholewheat flour. It rose well and tastes great. :j

ceridwen

budgeteer wrote: »

I made a loaf today using all wholewheat flour. It rose well and tastes great. :j

:T Well - my 100% wholemeal bread is a winner every time - never had a failure yet:D - so its certainly possible to make a good loaf that way.

Dead easy:
700 grams wholemeal flour
1.5 tsps quick type yeast

In a bowl together.

I then add 600 ml of warm water (ie 300 ml boiling hot water straight from the kettle + 300 ml cold water straight from the tap comes to the right temperature). This water has had 1 teaspoon of honey or molasses dissolved in it and I add 2 teaspoons of olive oil and 1 teaspoon of good-quality salt (eg sea salt) to the water before I add it to the flour/yeast mixture.

Mix all together with a fork.

Turn out of bowl (including the odd bits of flour left in bowl). Knead all together till good "dough" consistency (putting extra flour on the worksurface and/or my hands as required whilst doing so).

- Leave dough in bowl (covered with dampened teatowel) for about 40-45 minutes in warm place till risen to about double in size.

- Transfer dough to large breadbaking tin and put in oven for 40 minutes at 200C.

- Turn out when done and let cool on wire rack.

- Stand back and wait for compliments.

Murrell

ceridwen wrote: »

:T Well - my 100% wholemeal bread is a winner every time - never had a failure yet:D - so its certainly possible to make a good loaf that way.

Dead easy:
700 grams wholemeal flour
1.5 tsps quick type yeast

In a bowl together.

I then add 600 ml of warm water (ie 300 ml boiling hot water straight from the kettle + 300 ml cold water straight from the tap comes to the right temperature). This water has had 1 teaspoon of honey or molasses dissolved in it and I add 2 teaspoons of olive oil and 1 teaspoon of good-quality salt (eg sea salt) to the water before I add it to the flour/yeast mixture.

Mix all together with a fork.

Turn out of bowl (including the odd bits of flour left in bowl). Knead all together till good "dough" consistency (putting extra flour on the worksurface and/or my hands as required whilst doing so).

- Leave dough in bowl (covered with dampened teatowel) for about 40-45 minutes in warm place till risen to about double in size.

- Transfer dough to large breadbaking tin and put in oven for 40 minutes at 200C.

- Turn out when done and let cool on wire rack.

- Stand back and wait for compliments.

Hi ceridwen,
This recipe looks good and very easy, thanks for sharing. Does it have to be plain wholemeal flour or can you use self raising. I am just asking, because thats all I have in at the moment. Also what size is a large breadmaking tin?

Thanks
Sandra

frivolous_fay

O/H made one of our regular soups not long ago, thickened with flour. He used wholemeal instead of white. [EMAIL="I@m"]I'm[/EMAIL] here to tell you that it was a miserable failure

ceridwen

Murrell wrote: »

Hi ceridwen,
This recipe looks good and very easy, thanks for sharing. Does it have to be plain wholemeal flour or can you use self raising. I am just asking, because thats all I have in at the moment. Also what size is a large breadmaking tin?

Thanks
Sandra

Hi Sandra

Yep - wholemeal flour (ie NOT self-raising) and I use one specifically marked as being "bread flour". Think it was Doves Farm wholemeal breadmaking flour I have been using - I'm now using Shipton Mill wholemeal stoneground flour.

Both these flours are organic - as everything possible chez ceridwen is organic. That bit isnt vital. I would think it IS vital to ensure that its marked as being "bread making flour" though. I've never tried plain flour or self-raising flour for making my bread - and have my doubts that they would work.

Errrm....large breadmaking tin. Errrm....I tend to think in terms of small and large breadmaking tins. I think a large breadmaking tin would be a 2lb loaf size? 'Course thats speaking in non-metric sizes and I don't know if breadmaking tins are still "counted" in imperial sizes. I'll just go and have a looksee if I can find summat that looks like I mean....

ceridwen

PS Just had a look at the Lakeland site to check out their bread tins. Tins do still seem to be marked as being either 1lb or 2lb:)

Mine are similar size/shape to the 2lb version of this:

http://www.lakeland.co.uk/bread-tins-(as-used-by-delia/F/keyword/bread+tins/product/5624_5625

Though mine are actually 2 long thin 2lb ones from goodness-only-knows-where in sorta toughened glass and I recently bought 2 more (ie the 2lb size silicon ones from Lakeland - which I couldnt find on the site).

EDIT: just found the 2 newest breadtins I bought:

http://www.lakeland.co.uk/lakeland-silicone-2lb-loaf-tin/F/keyword/silicone/product/13294

..thats the ones. The bread DOES come out a bit more "freestyle" from these than from my rigid older ones that I have - so one gets wider slices that way...(I have just read the reviews given of this....and I do put my silicone products onto a baking sheet and give them a little "pushing into shape" after putting the dough in - so think other people would possibly prefer to have rigid ones made of summat else).

It gives the dimensions of them as 11.5" x 5.5" x 3" (height)

ceridwen

Found the flours.

The one I used to use is:
Doves Farm Organic Strong Wholemeal Flour - £1.39 from Sainsburys (its there on the Sainsburys site - if you look up www.mysupermarket.co.uk website)

The one I now use (as I wanted it to be stoneground as well) is - Shipton Mill Wholewheat Flour. You can see this by googling for "Shipton Mill wholewheat flour" and it should bring up the webpage for this on the www.goodnessdirect.co.uk website (though I am able to buy this flour in a local shop myself). Its £3.31 for 2.5 kg. (which I know is going to be too expensive for a lot - I decided to pay the premium personally - as I'm now swopping from a healthy diet to the healthiest-I-can-possibly-get diet personally). But - I do know there were many years in my life where I couldnt have found enough money to buy this level of product.....

Having checked out the www.mysupermarket.com website again - the cheapest flour I found of the type I mean is the Sainsburys Stoneground Wholemeal Bread Flour - a 1.5kg bag is 95p (perfectly acceptable - its just me buying everything organic as to why I dont buy this one).

[Deleted User]

ceridwen wrote: »

Hi Sandra

Yep - wholemeal flour (ie NOT self-raising) and I use one specifically marked as being "bread flour". Think it was Doves Farm wholemeal breadmaking flour I have been using - I'm now using Shipton Mill wholemeal stoneground flour.

Both these flours are organic - as everything possible chez ceridwen is organic. That bit isnt vital. I would think it IS vital to ensure that its marked as being "bread making flour" though. I've never tried plain flour or self-raising flour for making my bread - and have my doubts that they would work.

Errrm....large breadmaking tin. Errrm....I tend to think in terms of small and large breadmaking tins. I think a large breadmaking tin would be a 2lb loaf size? 'Course thats speaking in non-metric sizes and I don't know if breadmaking tins are still "counted" in imperial sizes. I'll just go and have a looksee if I can find summat that looks like I mean....

It's almost certainly the same flour as Ceridwen's, but you CAN also use wholemeal/wholewheat flour labelled 'Strong' . I used some 'strong - great for muffins' flour which I bought from Morrisons. Great results.

ps. I love my silicone bread 'tin' and muffin cases. Well worth the investment if you need to replace yours

[Deleted User]

Now here's a challenge. I want to make a wholewheat (or wholemeal, whichever we are calling it ) birthday cake for hubby. There's plenty of time but I like to plan ahead. I'm quite happy to adapt a standard recipe, but wondered if anyone has made a simple fruited or ginger cake and has a recipe they'd like to share. He doesn't have a sweet tooth and once wrote a thesis on fibre and the intestinal tract so is very into healthy eating:rotfl:

taka

I have a really old copy (early 80's I think - I got it in a charity shop) of the Cranks recipe book and loads of their recipies used wholemeal flour (where necessary). Its a really old fasioned type cookbook but I use it regularly - they do have a more recent version of it but I don't know if it is the same. They have a couple of their recipes on their website too - you could try this for a sponge cake or this for a fruit cake. We had the w/m sponge decorated with fresh cream and fruit for our birthdays growing up... yummy!