King Arthur just announced their recipe of the year, which is a whole wheat bread

M

melissa-dallas

Well-known member
Is anyone besides me annoyed by the fact that both commercial bread & recipes for whole wheat are ALWAYS substantially sweetened? I don't want sweet bread with my sandwich or eggs. You can't just omit it because it affects the rise. The recipe calls for 1/4 cup of honey for 3 1/4 cups of flour.

I want a whole grain loaf that has a nice light texture & is still savory.

 
our daily bread

My 100% WW loaf has:
100g (about 1/3 cup) honey
and
640g (about 5⅓ cups) whole wheat flour

It does not taste sweet to me but the texture may not be as light as you would like. It's substantial but not dense.

 
This is the whole wheat recipe I use (King Arthur's). It is sweet, and most are, for the reason...

...you cited. It's hard to get a relatively light textured whole wheat loaf without adding a bunch of sugar/honey/maple syrup, etc.

My peeve is the commercial loaves that say "100% Wheat" on the label. They are technically (and legally) correct (compliant), but they add white flour to lighten the loaf and give it more available gluten. I don't know how many conversations I've had with people who thought they were eating a whole wheat loaf under that label.

If there is a way to make a lighter loaf and not use so much sugar, I'm all over it.

Michael

 
Whole wheat is also sweetened because regular whole wheat can taste . . . .

bitter or tannic (puckery-bitter).

You can cut the honey down, if not out, quite a bit. Plus, I feel whole wheat bread rises better with longer, cooler rise.

 
I totally agree - I hate that most whole wheat products are overly sweet. I buy Rudi's Whole Wheat

Bread, which doesn't have that over the top sweet taste, but does have a little sweetness - I'd still prefer it with less. They also make a Honey Whole Wheat, which I stay away from.

 
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