“Baler-twine” whole wheat bread
Some items are inherently useful and end up serving all manner of roles, duct tape is one and for those closer to farm operations baler twine is another.
The whole wheat bread recipe is just that in my household – the go-to staple that forms the basis of so many other yeast risen baked goods. Given how versatile this recipe is, and in homage to the farmers that produce so much of our food I’ve named it my “baler-twine whole wheat bread”.
The reason it’s become so popular in our household is that you give nothing up in comparison to commercial breads. It rises just as nicely as white bread which I am sure is one of the features which has made it so popular with everyone.
The effective leavening I am sure is attributable to a few factors, including the inclusion of eggs and vinegar, the reduction in salt and the increase in sugar – which both encourage yeast production and make up for the reduction in the relative proportion of gluten in the whole extraction flour compared to white flours.
The other factor here is without a doubt the fineness of the flour grind. As discussed previously if you want to produce fine grade baking you can’t start by using coarse flour. So make sure that whether you are using a Homestead grain mill you’ve built for yourself or a mill you’ve purchased you put the extra effort and time into ensuring the flour you are baking with is ground exceptionally fine.
While you can certainly use this recipe to make bread by hand I always use a bread machine. The only other item – beyond the fineness of the flour grind to take note of is the need to have the dough achieve a comparatively moist consistency at the beginning of the cycle relative to white breads since the whole grain flour takes longer to absorb the moisture.
Give this recipe a whirl and I think you’ll find that not only will you not feel the need to go back to store bought or homemade white breads but that your family and friends won’t want you to either.
Click on the post title for the recipe.