Kitchen Corner

September 10, 2009

Graham Whole Wheat Bread

This is one of my all time favorite bread. It's been long time didn't bake this loaf of bread as I was trying out many water roux recipes last month. I miss this whole wheat bread a lot.
Normally I'd use the Prima whole wheat flour for this recipe. However, it just happened that I've got this Bob's Red Mill graham whole wheat flour at cold storage, so I'd like to give it a try and hope the bread will turn out as nice as the prima whole wheat flour.
The result was good! As the graham whole wheat had a very fine texture, it make the bread softer and the wheat taste is just nice for me.I purposely let the dough rise without cover it with a lid so the top is slightly burnt but taste good!

17 comments:

Honey Bee Sweets said...

Nice looking loaf there Grace! Bet it taste as good as it looks. ;) Great job!

køkken69 said...

Wow, the bread looks very good! I always respect bakers who can make good bread!

tracieMoo said...

it looks great!! How did you manage to rise the wholewheat bread? mine was dense..

Federica said...

Che meraviglia!! deve essere buonissimo!

Kitchen Flavours said...

Wow...very perfect, soft and yum looking bread....

ICook4Fun said...

That is one great looking bread. Look so soft and wholesome. You are so good with bread! Wish I can bake bread like you.

martina said...

This bread is awesome!! What a post! It looks like professional bread, but I'm sure it's soo better in taste! Congratulations!
Martina

Kitchen Corner said...

Hello! Thanks for all the compliments! Wish you will like this bread as much as I like, cheers!

Lee said...

look delicious! Thank you for sharing.

Delphine said...

Hi Grace,
What a nice & soft loaf of bread, very happy to see it & by the way what is the brand of your bread maker. Thanks.

Kitchen Corner said...

Hi Delphine,
I don't have a bread maker. I used the kitchenaid dough hook mixer to knead the dough.

Delphine said...

Hi Grace,
Oh I see, the mixer also can do such good work, very nice bread. TQ.

Anonymous said...

Hi Grace,

I was inspired when I saw your lovely wholemeal bread. I've attempted this recipe 3x and 3x I've failed to achieve the height and texture of your bread. *Sob* I really don't know what went wrong as I've followed the recipe to the dot. The dough doesn't rise well during the final rising stage. I ended up with a hard and dense bread. :(

Disheartened,
Mui Mui

Kitchen Corner said...

Hi Mui Mui,
Please don't feel disheartened!! I understand your feeling as I'd failed many many times before I got this right. A blogger "HHB" is a witness. I've asked for help from her many times. It takes some time to understand the dough.
1. First, was the dough knead till the right consistency which is smooth and elastic and not sticky.
2. Was the yeast expired? Try out a new package of yeast.
3. Was the dough proof enough or was the room temperature too low?
4. Try not to knead or press the dough too much or too hard after the 1st proofing.
OK, please try again. If you could make this right, you could make plenty of nice bread :) Cheer up ok!

ML said...

Hi Grace,

I've attempted this again yesterday. It failed once again. :( I really don't know what went wrong. The dough just couldn't fill up the tin. I'ev also tried the white bread version. It couldn't reach the tin cover too, though it is proof till 90% full. Did you bake in middle rack of oven or the lowest rack?

regards,
Mui Mui

ML said...

Hi Grace,

I'm finally successful with this recipe! Yipee! You are right that I didn't knead the dough well enough. This time, my machine took 30 mins to knead the dough. I get a square bread finally!

Thanks much for sharing your experience. :)

By the way, may I know the size of the loaf tin you are using for the basic bread recipe you've posted?

Best regards,
Mui Lim

Kitchen Corner said...

Hi Mui Lim,
Glad to know you had a successful attempt on this recipe. You've helped me in testifying how good it is. Thank you so much! My loaf tin size is 18.5 x 10.5 x 10.5cm. Cheers!