Whole-Wheat Bread Made with Hard-Wheat Flour
April 23, 2011

by stacy
Published on: April 23, 2011
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Comments: 2 Comments

Since I have been making mainly white-flour breads, I decided it was time to branch out into some of the whole-wheat recipes.  I chose Whole-Wheat Bread Made with Hard-Wheat Flour as a good basic recipe to start with.

Here are the ingredients:

Whole-Wheat Bread Made with Hard-Wheat Flour Ingredients

The recipe calls for three cups of whole-wheat flour and two cups of hard-wheat, or bread, flour.  The whole-wheat flour behaved differently compared to the all-purpose flour that I’ve been using: the dough was much softer and more pliable; I had to use the entire recommended amount of flour (usually I need to reduce it by at least one-half cup); and my rising time was much longer (usually my rising time is half that called for by the recipe).  This bread was also different in that it uses molasses as a sweetener.

Beard isn’t overly specific as to how many loaves the recipe makes–he states that you can shape it into one free form loaf, two 8 x 4 loaves, or two 9 x 5 loaves.  Based on the volume of dough after the first rising, I used two 8 x 4 loaf pans.

Whole-Wheat Bread Made with Hard-Wheat Flour After Second Rising

The 8 x 4 loaf pans were definitely the right choice–after the second rising, it was clear that there wasn’t enough dough to fill two 9 x 5 pans.  Beard comments that this bread “has a lovely smell when baking and cooling,” and it certainly does–a very pronounced aroma of molasses and whole-wheat.

Whole-Wheat Bread Made with Hard-Wheat Flour

Despite the wonderful molasses aroma, we couldn’t taste any molasses in the finished bread.  However, it was savory and delicious, with a pleasantly soft and chewy texture.

Whole-Wheat Bread Made with Hard-Wheat Flour

 

 

2 Comments - Leave a comment
  1. Carla says:

    Looks yummy…can you share your recipe…thank you…:)

    • stacy says:

      Hi Carla,

      The recipe is published in Beard on Bread–for copyright reasons I’m not able to post it on my blog. Your library may have a copy, or you can find a cheap used copy on Amazon.

      Happy baking!

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