Let’s face it, EVERY cook makes mistakes.
I’m going to list here the seven most common wholewheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.
Now you are armed with the knowledge of the seven most common wholewheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.
(Recipe Serves 12)
2 cups wholewheat flour
1/4 cup wheat germ
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups mashed bananas
1/4 cup vegetable oil
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup chopped pecans
Grease a 23x13cm loaf pan. Preheat oven to 180 degrees C (350 degrees F).
Combine eggs, honey, mashed bananas, oil, and vanilla in a bowl.
In another large bowl whisk together baking soda, flour, salt, and wheat germ. Make a well in dry ingredients and add the banana mixture. Mix together until dry ingredients are moistened. Stir in nuts. Pour batter into prepared pan.
Bake 1 hour in preheated oven. Check if done and cool on wire rack.
(Recipe For One Loaf)
500g russet potatoes
90ml reserved potato warm water
1 tablespoon dry yeast dry yeast
1/2 tablespoon olive oil
500g all-purpose flour
3/4 tablespoon salt (or to taste)
90g cup chives or scallions (optional)
Peel potatoes, cut and boil until soft. Reserve water and let potatoes cool.
Add yeast to water, stir to dissolve and let it stand for a few minutes to activate. White foam should form on top.
Mix cooled potatoes, yeast, and oil together until fully incorporated. Cover and let stand for about 30 minutes (does not have to double in volume, but you will notice sponging).
Add flour, salt, and optional seasoning and kneed.
It will appear dry like pie dough, but will form to bread dough. Form dough into loaf and let it stand for about an hour covered before baking at 180 degrees C (350 degrees F) for about 45 mins. (You can dust the loaf with flour before baking to give it a rustic look.)
(Recipe Serves 6-12)
3 cups flour
1 1/3 cups sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
2 tablespoons poppy seeds
1 3/4 cups milk
1 cup oil
1 1/2 teaspoons lemon extract
1 1/2 teaspoons butter extract (optional)
Mix all ingredients together and beat one to two minutes with mixer.
Pour into 2 greased and floured loaf pans.
Bake one hour at 180 degrees C (350 degrees F). Remove from pans when cool.