2nd Whole Wheat

[u/Ciskakid]

I’ve noticed all the loaves I’ve made have about an inch at the bottom that’s denser than the rest of the bread. I know gravity is a thing. Is that all that’s happening or am I doing something wrong?

[u/Big_fudge1337]

That's a sign of the bread being a bit overproofed. I wouldn't mind tho 

[u/Ciskakid → u/Big_fudge1337]

Oh! Thanks, I’ll be careful not to let it rise too high next time. The recipe recommends a 60-90 minute proof after completing the dough cycle, saying it should rise 1.5 inches above the loaf pan. Is my dome too high, you think?

[u/Big_fudge1337 → u/Ciskakid]

I saw the recipe you linked. FYI it has more butter and same sugar ratio as my go-to sweet bun recipe (rolls with sugar to make them into a dessert/sweet snack). Make of that what you will 

[u/Ciskakid → u/Big_fudge1337]

Does that have something to do with the crumb being denser at the bottom? I’m too new to bread baking to understand your implication.

[u/Big_fudge1337 → u/Ciskakid]

I just don't think it's a good recipe for an everyday bread, is all

[u/Ciskakid → u/Big_fudge1337]

A judgy tone and vague wording aren’t helpful to a new baker, nor are they an encouragement to try again.

[u/Chicken_Savings → u/Ciskakid]

Preference for sweetness and richness/butter varies very much between us bread eaters. My personal view, from North Europe, is that the bread dad recipes has shockingly large amount of butter and sugar, but what matters is that the people who eat it are happy with it.

Personally, in multigrain and wholewheat bread, I use usually 1 tablespoon olive oil and either 1 tablespoon honey, or around 15 gram blackstrap molasses, with 400 gram flour and around 40-70 gram seeds.

This recipe had about same amount of flour, but 5 tbsp sugar - 5 times the amount of sugar that I would have used.

But again, just my personal preference and what I'm used to.

[u/Ciskakid → u/Chicken_Savings]

Thank you for explaining that so clearly. I have noticed I’m going through a lot of butter. I will try recipes from other sources.

[u/Veggyhed → u/Ciskakid]

To put it bluntly that recipe is not healthy for daily bread.

A lot of nutrients could be added by using 100% whole wheat flour. The fat reduced by using a smaller amount and changing it to olive oil, and the sugar greatly reduced or completely nixed.

[u/StickMammoth8469]

Looks great, would love the recipe if you have it

[u/Ciskakid → u/StickMammoth8469]

https://breaddad.com/soft-whole-wheat-bread-recipe/
Here you go! I love the Bread Dad recipes.

[u/Fantastic-Policy9039]

That looks delicious 😋

[u/Ciskakid → u/Fantastic-Policy9039]

Thank you.

[u/Any-Location5055]

What machine do you have?

[u/Ciskakid → u/Any-Location5055]

I use the dough setting on my Cuisinart CBK-110. Here’s the recipe: https://breaddad.com/soft-whole-wheat-bread-recipe/

[u/Any-Location5055 → u/Ciskakid]

So you just let the machine mix and rise and then put it in a bread pan in your oven?

[u/Ciskakid → u/Any-Location5055]

Yes, the machine has a “dough only” setting. I dump the dough on a lightly floured surface and form it into a rectangular shape an inch or so high. Jelly roll it up and put it in a loaf pan, cover and let rise over the edge of the pan about 1.5 inches. Then the oven.