Most bread we can find in grocery stores contains fructose/glucose, or even high fructose corn syrup as a substitute for sugar (so do most soft drinks). This is simply not good for our health. I decided to bring out my kitchen gadgets and make home made bread again.
One of the successful results from my recent experiments is this whole wheat bread using water roux starter. The ideas of this bread are based on two great books: "65℃汤种面包" and "King Arthur Flour Whole Grain Baking".
"65℃汤种面包" is a very good book on japanese style bread, it’s full of recipes that yield moist and springy loafs and buns. But most of the recipes use white flour and lots of sugar and fat, which is not suitable to consume on a daily basis. This book does include two or three "whole grain" bread recipes, but they actually use only 1-2 cups of wheat flour and 3-4 cups of white flour.
"King Arthur Flour Whole Grain Baking" is in my opinion the best whole grain baking book on the market. While the recipes are tested and yield healthy and tasty results, the bread is a bit crumbly because of its whole grain texture.
This recipe incorporates the greatest inspirations I got from these two books — the idea of using water-roux starter (汤种) to improve texture, adding potato flakes to keep the the whole grain loaf soft and adding orange juice to mellow out the bitter taste of whole grain flour — and adds wheat gluten and cuts the amount of sodium/sugar/fat on top of that. The result is so pleasing that it completely changed my view on whole wheat bread!
1/2 cup milk
2 Tablespoons whole wheat flour
1/2 cup lukewarm water
2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1/2 cup orange juice
4 Tablespoons butter or vegetable oil
1 teaspoon half salt
2 Tablespoons sugar
1/4 cup skim milk powder
3/4 cup instant mashed potato flakes
3 1/2 cups whole wheat flour
1 Tablespoon wheat gluten
1 Tablespoon wheat germ
1 teaspoon vanilla extract (optional)
1/2 cup raisins or other dried fruit of your choice (optional)
1. Make water roux using A. Refridgerate for 12-24 hour for best results.
2. Right before making bread, activate the yeast by mixing B in a bowl and let sit for about 15 minutes;
3. Mix C together with A and B from step 1 and 2 to make a dough;
4. Let the dough rise in a humid and warm environment until it doubles in size;
5. Shape the dough and put it in a 9"x5" loaf pan, let it rise till it’s crowned over the rim of pan by about 3/4";
6. Bake the bread in preheated oven (350F) for 10 minutes uncovered and another 30-35 minutes (or until a thermometer reads 190F when testing its center) covered with aluminium foil.
(Before I thought of taking a photo of the bread, it’s all gone )