The Basics

How to Make Bread

whole wheat bread
with GREAT texture

THE BASICS

The three most important aspects for baking a loaf of 100% whole wheat bread are:

Use an adequately high protein flour, or alternatively, adding some vital wheat gluten to the bread dough (see recipe).
Stop adding flour LONG before you think you need to.
Knead, knead, knead.

The method of kneading does not really matter ... my choice is a food processor, since this makes the quickest work of the process. But any of the 3 mechanical methods (food processor, mixer with dough hook, or by hand) will produce a wonderful loaf. (RE: bread machines, see the Bread Machine Section for discussion of making bread via this method.)

USE HIGH PROTEIN FLOUR

Since whole wheat flour is heavier than white flour, you will need to develop a good strong gluten to create a soft crumb and pleasing texture. The higher the protein content, the more gluten present.

DON'T ADD TOO MUCH FLOUR!

The biggest reason for "brick" loaves is adding too much flour and inadequate amount of kneading.

KNEAD, KNEAD, KNEAD
Kneading develops the gluten to form a nice, strong matrix.