What a great video. No going on and on about other things, just the bread making. Thank You very much. I love whole wheat bread and I will definitely try the recipe! Again, Thank You.
I just made this recipe. I had to adjust temperature and cooking time because of my oven, and I don't have wheat gluten. It is FANTASTIC!!!! And I'm not normally a wheat bread fan, but my family and I LOVE this! Thank you! 🥰
Wonderful! I am so glad it turned out so well! It really is fantastic bread. Thank you so much for making this recipe and letting me know it turned out well for you! I appreciate that greatly!!
You’re welcome Louanne! These are all breads that I really make and my family enjoys. I hope you’ll try them! Thanks for watching and being here! Robyn
Who says man cannot live on bread alone…. Well this girl(if you call 71 a girl)can ! It came out fantastic. Perfect crumb and I did half whole wheat and half white bread flour with the dough enhancer and the vital wheat gluten. Thanks!
Hahaha, this is a great comment-I could live on bread alone, too! That is so great it turned out so good for you! That makes me so happy! Thanks so so much for making it and coming back to let me know it turned out so well. Nothing better than feeling proud of yourself for making a beautiful loaf of bread! Way to go Clarissa!
It's even faster if you don't have to grind the flour! I use a bread machine, but I bake the bread in a 6-slice toaster oven. That avoids the danger of a correded paddle spindle from the hot-baking bread machine. My machine is a computerized kneading machine that costs hundreds of dollars less than a kneading machine, and it does all the timing. I remove the loaf from the machine's pan fill the pan some water and let the machine continue to time the process; only I use it to tell me the end of the last rise and the length of the baking time. When I place the loaf in the oven, I don't turn it on for one minute (which I might try), but I do place tumblers of hot water around the loaf pan in the oven and close the door. The rise is better. I bake only small loaves for one bachelor's needs. Some good tips from Robyn!
It's even faster if you don't have to grind the flour! I use a bread machine, but I bake the bread in a 6-slice toaster oven. That avoids the danger of a corroded paddle-spindle from the hot-baking bread machine. My machine is not a computerized kneading machine that costs hundreds of dollars more than a bread machine that also does all the timing. I remove the loaf from the machine's pan, fill the pan some water, and let the machine continue to time the process; I use it only to tell me the end of the last rise and the length of the baking time. When I place the loaf in the oven, I don't turn it on for one minute (which I might try), but I do place tumblers of hot water around the loaf pan in the oven and close the door. The rise is better. I take care not to let the loaf rise into a heating element. I bake only small loaves (1.5 lbs) for one bachelor's needs. I measure very carefully using a spatula to level my measuring cups and spoons. Robyn does it by eye, but she seems to have a good eye! Some good tips from Robyn! The bread machine did cost me $60 and the toaster oven another $60 !
Grinding the flour is all part of the fun! You sound like a seasoned bread maker! Your process is interesting. Thanks for your insights and for watching!
Absolutely!! I typically use VWG and dough enhancer to my wheat breads, but they will improve white sandwich bread as well! Try it! Thanks so much for watching and commenting Vicki! I appreciate it!
Hi. My bread comes out great, but I seem to have to add a lot more flour( 8 cups ) and then it still doesn’t come together like yours. I have to hand knead some with flour so I can handle it. I’m using half wheat and half white bread flour .I’m adding the dough enhancer and Gluten I’m using a Kitchen Aid mixer and have done when humid and not humid. Any ideas or suggestions on what I may be doing wrong. Btw I have a Nutrmill artiste on my Christmas list Outdoor the mixer be my problem? Thanks in advance for any tips you may have. Ps. Love the bread
Hi Clarissa, thanks for the question. For my loaves, I used 5 c whole wheat flour and 2 c bread flour, and typically when you use more whole wheat flour, it absorbs the liquids more, so since you’re using half whole wheat and half white bread, I don’t think it seems unreasonable that you’re using about 8 cups. I think that is just the difference between the whole wheat and the white bread flour. You could cut the water back a bit to use less flour next time. The important thing is how the dough looks after it’s kneaded. Let it knead in your mixer for a few minutes on speed 2, and if it’s sticking to the sides and bottom, add a bit more flour until it pulls away and isn’t too sticky. I usually add about 1/8 c to start. After another couple minutes of kneading, it may be sticking again, add a bit more flour, until it’s kneading nice and smooth. Let it knead anywhere from 6-10 minutes on speed 2. That should do the trick. I think your mixer should be just fine. I sure hope that helps! Thanks for watching and making this bread!
i'm excited. also i left my Lehi flour in freezer 4 days, heard that's long enough, now letting get to room temp today and tomorrow into the bucket with screw top, yah!!! Oh and i loved your new video !!!!@@RobynOnTheFarm
I made this recipe half and half flour (white/wheat) but no enhancer or vital wheat gluten… and I really didn’t get a great rise. Is that normally the case using a whole wheat flour?
Oh no! So sorry to hear that. You will definitely get a better rise out of white flour, the more whole wheat flour you use, the more dense it will be. But, I typically get a good rise, like in the video, from 1/2 and 1/2, even if I don’t use enhancer or vital wheat gluten. Normally if my bread doesn’t rise as much as much as I expect it to, it’s usually because the temperature wasn’t warm enough, either the liquid wasn’t warm enough (about 100-110 degrees) or the rise environment temperature wasn’t. Sure hope that helps. I usually have results just like I did in this video. Thanks so much for watching. I appreciate your question.
Yes 😊 You may not get quite as good of a rise in your dough as using bread flour, but it will still work great using all purpose flour! Thanks so much for watching and asking!
@@clarissafleming8056 Thanks so much for coming back to let me know how it turned out with AP flour. That's what I expected. Hopefully you'll get even better results next time!
Possibly...but it would would take longer if using sourdough instead of regular yeast. I haven't tried sourdough with this recipe so I'm just not sure. I'll be sharing some of my sourdough recipes soon!
Ohhh, that is a great question! I have no idea! I’m assuming that is what that is for but I’ve never seen it myself. What an awesome oven function if that is what it is for! Does anyone know that can answer this question for us?!
I have never used sunflower lecithin, but I think it has the same effects as vital wheat gluten--it's for better volume and softer crumb, so it could be worth a try! If you get some, try a loaf without it and with it and see if you can tell a difference!
What a great video. No going on and on about other things, just the bread making. Thank You very much. I love whole wheat bread and I will definitely try the recipe! Again, Thank You.
Thank you so much for your nice comment! I really appreciate that. I hope you enjoy this bread! Thanks so much for watching.
I just made this recipe. I had to adjust temperature and cooking time because of my oven, and I don't have wheat gluten. It is FANTASTIC!!!! And I'm not normally a wheat bread fan, but my family and I LOVE this! Thank you! 🥰
Wonderful! I am so glad it turned out so well! It really is fantastic bread. Thank you so much for making this recipe and letting me know it turned out well for you! I appreciate that greatly!!
@@RobynOnTheFarm 😊💖
I am so excited to find so many regular bread recipes. Thank you.
You’re welcome Louanne! These are all breads that I really make and my family enjoys. I hope you’ll try them! Thanks for watching and being here! Robyn
Who says man cannot live on bread alone…. Well this girl(if you call 71 a girl)can ! It came out fantastic. Perfect crumb and I did half whole wheat and half white bread flour with the dough enhancer and the vital wheat gluten. Thanks!
Wish I knew how to post a picture of them
Hahaha, this is a great comment-I could live on bread alone, too! That is so great it turned out so good for you! That makes me so happy! Thanks so so much for making it and coming back to let me know it turned out so well. Nothing better than feeling proud of yourself for making a beautiful loaf of bread! Way to go Clarissa!
I wish too! It would be so fun to see every one’s bread!!
It's even faster if you don't have to grind the flour! I use a bread machine, but I bake the bread in a 6-slice toaster oven. That avoids the danger of a correded paddle spindle from the hot-baking bread machine. My machine is a computerized kneading machine that costs hundreds of dollars less than a kneading machine, and it does all the timing. I remove the loaf from the machine's pan fill the pan some water and let the machine continue to time the process; only I use it to tell me the end of the last rise and the length of the baking time. When I place the loaf in the oven, I don't turn it on for one minute (which I might try), but I do place tumblers of hot water around the loaf pan in the oven and close the door. The rise is better. I bake only small loaves for one bachelor's needs. Some good tips from Robyn!
Hi Robyn! As soon as I buy a few things I need I will make this. Only a hour!!😊❤
Yes, only an hour! It’s so good! Thanks for always watching Sandy! 😃
@@RobynOnTheFarm my pleasure! 🩷😍
It's even faster if you don't have to grind the flour! I use a bread machine, but I bake the bread in a 6-slice toaster oven. That avoids the danger of a corroded paddle-spindle from the hot-baking bread machine. My machine is not a computerized kneading machine that costs hundreds of dollars more than a bread machine that also does all the timing. I remove the loaf from the machine's pan, fill the pan some water, and let the machine continue to time the process; I use it only to tell me the end of the last rise and the length of the baking time. When I place the loaf in the oven, I don't turn it on for one minute (which I might try), but I do place tumblers of hot water around the loaf pan in the oven and close the door. The rise is better. I take care not to let the loaf rise into a heating element. I bake only small loaves (1.5 lbs) for one bachelor's needs. I measure very carefully using a spatula to level my measuring cups and spoons. Robyn does it by eye, but she seems to have a good eye! Some good tips from Robyn! The bread machine did cost me $60 and the toaster oven another $60 !
Grinding the flour is all part of the fun! You sound like a seasoned bread maker! Your process is interesting. Thanks for your insights and for watching!
Love this recipe! Can you add the vital wheat gluten and dough enhancer to your white sandwich recipe? Maybe 1/2 TBS for 1 loaf?
Absolutely!! I typically use VWG and dough enhancer to my wheat breads, but they will improve white sandwich bread as well! Try it! Thanks so much for watching and commenting Vicki! I appreciate it!
@RobynOnTheFarm Thanks for your quick response ♥️ love your videos!
You don't need vital wheat gluten in white bread. It develops plenty of gluten on it's own.
Hi. My bread comes out great, but I seem to have to add a lot more flour( 8 cups ) and then it still doesn’t come together like yours. I have to hand knead some with flour so I can handle it. I’m using half wheat and half white bread flour .I’m adding the dough enhancer and Gluten I’m using a Kitchen Aid mixer and have done when humid and not humid. Any ideas or suggestions on what I may be doing wrong. Btw I have a Nutrmill artiste on my Christmas list Outdoor the mixer be my problem? Thanks in advance for any tips you may have. Ps. Love the bread
Hi Clarissa, thanks for the question. For my loaves, I used 5 c whole wheat flour and 2 c bread flour, and typically when you use more whole wheat flour, it absorbs the liquids more, so since you’re using half whole wheat and half white bread, I don’t think it seems unreasonable that you’re using about 8 cups. I think that is just the difference between the whole wheat and the white bread flour. You could cut the water back a bit to use less flour next time. The important thing is how the dough looks after it’s kneaded. Let it knead in your mixer for a few minutes on speed 2, and if it’s sticking to the sides and bottom, add a bit more flour until it pulls away and isn’t too sticky. I usually add about 1/8 c to start. After another couple minutes of kneading, it may be sticking again, add a bit more flour, until it’s kneading nice and smooth. Let it knead anywhere from 6-10 minutes on speed 2. That should do the trick. I think your mixer should be just fine. I sure hope that helps! Thanks for watching and making this bread!
Thanks. I’m sure it will. Glad to know these nuances
ordered wondermill,, waiting for it :)
Yay! So exciting! You’re going to love milling your own flour!
i'm excited. also i left my Lehi flour in freezer 4 days, heard that's long enough, now letting get to room temp today and tomorrow into the bucket with screw top, yah!!! Oh and i loved your new video !!!!@@RobynOnTheFarm
New York lol
That is so fun! Bread making and all that goes with it is such a fun hobby but you also learn awesome life skills. Thanks for liking my new video :)
Yeah way too far away! lol. I'm lucky because my Costco carries it here.
I made this recipe half and half flour (white/wheat) but no enhancer or vital wheat gluten… and I really didn’t get a great rise.
Is that normally the case using a whole wheat flour?
Oh no! So sorry to hear that. You will definitely get a better rise out of white flour, the more whole wheat flour you use, the more dense it will be. But, I typically get a good rise, like in the video, from 1/2 and 1/2, even if I don’t use enhancer or vital wheat gluten. Normally if my bread doesn’t rise as much as much as I expect it to, it’s usually because the temperature wasn’t warm enough, either the liquid wasn’t warm enough (about 100-110 degrees) or the rise environment temperature wasn’t. Sure hope that helps. I usually have results just like I did in this video. Thanks so much for watching. I appreciate your question.
@@RobynOnTheFarm thank you!
It tasted delicious, was just a little flat. I’ll definitely try again and follow your advice!
Is all purpose flour ok to use?
Yes 😊 You may not get quite as good of a rise in your dough as using bread flour, but it will still work great using all purpose flour! Thanks so much for watching and asking!
@@RobynOnTheFarm Thanks for a quick response
You’re welcome! Let me know how it turns out with all purpose if you get a chance!
I did it with all purpose flour and it came out great ,but not as tall as yours. I will be using bread flour next. Thanks
@@clarissafleming8056 Thanks so much for coming back to let me know how it turned out with AP flour. That's what I expected. Hopefully you'll get even better results next time!
Can this recipe be converted to sourdough
Possibly...but it would would take longer if using sourdough instead of regular yeast. I haven't tried sourdough with this recipe so I'm just not sure. I'll be sharing some of my sourdough recipes soon!
if my oven has a proof cycle, can I use that for the rise??
Ohhh, that is a great question! I have no idea! I’m assuming that is what that is for but I’ve never seen it myself. What an awesome oven function if that is what it is for!
Does anyone know that can answer this question for us?!
It should work. I use the ferment function on my Cosori Toaster oven/hot air fryer to let my bread rise. It works great.
Thanks Vicki for your insights and help! Hopefully she tried it and it worked.@@vickimoore7646
I’m using the larger cast iron pans. So I hope they rise as they do for yours. We shall see. Love the cast iron to
@@clarissafleming8056 I have never used larger cast iron pans and now I want to! Are they longer or wider?
didnt see the wheat berries at Lehi, they Do?
They only sell them in store, not online :(
oh that's why i cant find it lol, ty!@@RobynOnTheFarm
what about sunflower lecithin?
I have never used sunflower lecithin, but I think it has the same effects as vital wheat gluten--it's for better volume and softer crumb, so it could be worth a try! If you get some, try a loaf without it and with it and see if you can tell a difference!
ok yes what i read said same affects like you say@@RobynOnTheFarm
Why not tell people the white flour has absolutely NO nutritional benefits?
Sorry, I didn't think to say that while filming this video unfortunately. Of course, 100% whole wheat is the healthiest option for this bread.