In this week’s post, I wanted to find out what happens when you replace bread flour partially or fully with whole wheat flour. So here it is, one recipe, three flour ratios:
- 100% bread flour
- 50% bread flour, 50% whole wheat
- 100% whole wheat
Since I’m new to bread making, I chose an easy, simple recipe for a basic sandwich bread, created by Diana from Sweet Y Salado as the basis of this experiment. I successfully made this bread before in its original format, with 100% bread flour, so I was curious to find out how the different flour ratios will change the outcome.
Here is a link to Diana’s recipe, which I recommend for beginners like me.
Ingredients of the original recipe:
- 1½ cup (360 ml) warm water (100ºF – 110ºF / 37ºC – 43ºC)
- 2 tsp active dry yeast (or 1 packet which is approx. 7 g)
- ¼ tsp white granulated sugar
- 3 tbsp unsalted butter, melted
- 4 cups (640 g) bread flour – variable of this experiment
- 2 tbsp white granulated sugar
- 1/3 cup (43 g or 5½ tbsp) non fat powdered milk
- 1½ tsp salt
Note: In my recipe, I substituted the water with 2% milk since I did not have powdered milk around. I also used salted butter and therefore used slightly less salt (1tsp) in the mix.
Total time start to finish: 2.5-3 hours
Temperature: 16ºC / 60ºF
Here we go!
Some details related to the process:
- Deviations from the original recipe:
- I used milk instead of water and powdered milk.
- I used salted butter which I compensated with using 1 teaspoon salt in the dry mix versus 11/2 teaspoons per the original recipe.
- Yeast activation: I let each of the mixtures sit for 7 minutes to activate the yeast
- Kneading: 8 minutes. Note: the white bread dough was very dry, so I added another tablespoon of milk during kneading. One thing I noticed was that higher whole-wheat proportion resulted in a wetter dough.
- First proofing: 60 minutes
- Second proofing: 45 minutes
- Baking: 40 minutes (20 minutes uncovered, 20 minutes covered)
- As expected, the white bread rose the most. But, surprisingly, the mix and the whole-wheat loaves were fairly similar in size
- There is not much difference in texture, they are equally spongy and elastic
- Coloring is varied, but mix and whole-wheat look very similar to one another
One take-away from this week’s experiment is to make sure you pinch your seams well, that’s definitely something I will be working on next.
Well, that’s today experiment concluded. Leave a comment if you’ve tried any of these variations and how it’s gone for you, I’d be curios to find out.
See you next time!