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Solving The 7 Most Common Whole Wheat Bread Baking Mistakes
by: Beth Scott
Let’s face it EVERY cook makes mistakes (yes, even us professional bakers make boo boo’s).

I’m going to list here, the 7 most common whole wheat bread baking mistakes that you’re probably making, or might make if you’re not forewarned, and what you can do about them.

Whole Wheat Bread Baking Mistake 1

By far the most common bread baking mistake is when the salt is forgotten to be added to the whole wheat bread dough.

This results in very bland bread, and even effects the rising of the dough. Making your whole wheat bread flat on top.

The best solution for this is to use a post it note as a reminder to yourself, to add the salt to the whole wheat bread dough.

You can stick the post it note where ever you’re most likely to see it (fridge, recipe book, etc..)

Whole Wheat Bread Baking Mistake 2

The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling.

This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn’t forget things like this now and then?

But don’t fret, there is a solution: If the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves.

Separate and roll this dough into a few small balls of dough. Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls.

Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top.

Another solution to help you keep from forgetting about your bread, is to use a timer which will beep loudly after the selected time period is up.

Using a timer can also help stop other whole wheat bread baking catastrophes from happening.

Whole Wheat Bread Baking Mistake 3

When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise

To correct this mistake I strongly recommend you invest in a cooking thermometer, to measure the temperature of the water with.

Whole Wheat Bread Baking Mistake 4

If the recipe you use makes too much dough for your family’s needs and you worry that the extra bread will grow stale before you use it, fear not.

It is perfectly safe to refrigerate unused dough for a few days and allow the whole wheat bread dough to finish it’s rising time once you get it out to use it.

You can use a ziploc bag or plastic wrap over bowls that contain your whole wheat bread dough, to store it in your fridge and still prevent oxidation.

Whole Wheat Bread Baking Mistake 5

Burned bread. Yup, nothing tastes worse than whole wheat bread which is black as charcoal.

To avoid this, be sure you follow baking times and temperatures strictly. And again use a timer to remind yourself when it’s time to remove your whole wheat bread from the oven.

Also remember that gas ovens and electric ovens vary in their temperatures. If you’re using an electric oven you should bake almost all pastries on 350 Fahrenheit.

Sometimes a recipe will call for you to start baking a loaf of bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time.

Whole Wheat Bread Baking Mistake 6

Mistakenly or purposefully using the wrong type of flour. If you are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread.

There are different recipes for all the different types of bread and they all use one specific flour for each recipe.

So don’t try any substitution hoping that by adding rye flour for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won’t.

Whole Wheat Bread Baking Mistake 7

Last but not least there is the problem of air bubbles (also called “pockets”) which create large holes inside the whole wheat bread, after it’s done baking.

The best solution for this is to pinch any such bubbles whenever you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble.

Now you are armed with the knowledge of the 7 most common whole wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them.

So don’t let the bread mistake blues get you down ever again.

About the author:
Beth teaches recipes and baking so simply that ANYONE can follow her directions. Visit her website now to grab your FREE subscription to her baking & recipe tips newsletter at: http://apt-publishing.org/Breadmaking/opt-in/index.html


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Eat your Veggies! Simple Cooking Methods

Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?

There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...

Raw

Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!

Steamed

Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.

Boiling

Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.

Microwave

Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.

Stir Fry

Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).

Baking

Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!

Barbeque

Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!

Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.

 

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