Comments on: Wednesday Baking-Whole Wheat Bread

By: Alice Huang

Alice Huang — Sun, 01 Jan 2012 10:00:14 +0000

I have the Cook’s Illustrated baking book and was looking to make the whole wheat bread but was so bummed because naturally, I don’t have wheat germ or rye flour on hand and REALLY did not want to go out and buy them just for this. And then I recalled that you had a posted a whole wheat bread recipe a while back. Tried it today and it was fantastic! The loaf is already almost gone and I couldn’t be happier. My best whole wheat bread attempt by far. Thanks very much!

By: Alice Huang

Alice Huang — Sun, 01 Jan 2012 09:57:32 +0000

You know, I halved the recipe since I only had one bread pan as well and it worked great!

By: bali

bali — Fri, 21 Oct 2011 19:41:58 +0000

hello! so i baked the bread at the same temperature as your have recommended. however the center of the bread is still lumpy and slightly moist.

what could be wrong? will it help if i can send you a pic of the bread?

thank u!

By: Elizabeth

Elizabeth — Tue, 18 Oct 2011 03:38:30 +0000

You definitely can, this is what I do! I use about 1/4 cup of rice bran oil (you can use any neutral oil, this is just what I keep in my cupboard).

By: KimN

KimN — Tue, 18 Oct 2011 01:31:52 +0000

This looks delicious. I have a quick question, can you substitute oil for the butter? My son can’t have dairy and I know he would love this bread. I mean, I’m sure you can but do you have any idea how it would change the bread (other than flavor of course)?

By: Jessie

Jessie — Mon, 17 Oct 2011 21:59:11 +0000

I’ll definitely try my hand at this recipe. Although, I only have…awkward pause…one bread pan.

Can I use the rest of the dough to make rolls? Has this been done?

Thanks!

By: Kristen

Kristen — Fri, 07 Oct 2011 10:57:52 +0000

I’d actually say 250 degrees is not hot enough to bake bread. At 250 degrees, I think it’s going to be hard to produce a proper loaf with a nicely browned crust. The minimum temperature I bake my breads at is 325.

By: bali

bali — Thu, 06 Oct 2011 21:21:37 +0000

Hey! i chanced upon ur blog randomly and i love it!! and so i tried to bake my own bread following this receipe (since i completely dislike the bread we get in the supermarket here in singapore…all the preservatives etc).

thank u for making it such an easy process with all the pictures u have.it really helps clueless people like me. my bread wasnt as fully but since it’s the first time i’m glad it’s very edible:))

i just have one qns. i use a convention oven..and the max temp on it is 250 deg. so for how many minutes should the bread bake?

thank u once again!

By: Karen D.

Karen D. — Sat, 17 Sep 2011 21:50:11 +0000

Love this recipe. I just pulled two beautiful loaves out of the oven. I used slightly smaller loaf pans and my loaves are super high and light. BTW, I did not have any butter in the house, so I subbed vegetable oil. Worked great and cheaper, too!

By: Kristen

Kristen — Fri, 16 Sep 2011 02:32:21 +0000

Yup! You can definitely use bread flour.