This is Denise the Country Baker’s recipe, minus any toppings.
It uses the best modern ingredients available to bakers today —
- freshly ground wheat from Wheat Montana
- SAF instant yeast
- Lora Brody’s dough enhancer
- lecithin granules
- Vital Wheat Gluten
- RealSalt
I had my brother bring me the wheat berries from an Amish store located somewhere between his home and mine — listings for retailers can be found at the Wheat Montana website; if you bake a lot, you can ask your local whole foods retailer to stock it for you. The yeast I found at Whole Foods, cheaper than buying online. The others were available at our local natural foods store (some specialty supermarkets carry them too especially if there are a lot of home bakers in your area). I can also order most of these by bulk from our organic foods co-op. If you live in the US, you can click here to find a buying club near you. There’s also United West for those who live in the Western US. I haven’t found a comprehensive state listing of co-ops and buying clubs, so if you find one please let me know! I found United through local like-minded friends, so if you don’t live in the states serviced by United ask around your neighborhood, or post an ad at your local library.
Denise I found through the yahoogroups mixer-owners, a great resource for information on breads. Mostly they discuss how to use Bosch or Electrolux DLX mixers, but you’ll find tips and recipes as well. (I joined this group when I was looking around for a new mixer and a grainmill; I’m not an active listmember anymore as I’m on no-mail on most of my groups — too much e-mail!)
Why do you have to use enhacer?
Speaking of bread my husband do not want me to bake pan de sal all the time coz he prefers whole wheat
will post soon the danish rye bread we made together…am in athens look walk from here the decent bakeries but local bakeries do have good breads.
Imagine we stopped in zurich for day and we did shop galore for swiss food includind bread!
hi sha, i don’t HAVE to, but it does help since i’m making whole wheat bread. i make pandesal from whole wheat too! all those things: lecithin, saf yeast, dough enhancer all help to produce a lighter, higher-rise dough. whole wheat bread without those are okay with me, but my family prefers the texture of the denise’s recipe because it comes closer to white bread which they were so used to before we switched to whole grain. let me know if you want me to send you my recipe for whole wheat pandesal. our pinoy friends here approve:) ooh zurich…. i’m so envious!
Hi!
Was pleasantly surprised to read about Denise, the Countrybaker, in your blog, and her recipe. I purchased a Bosch mixer from her a few years back and I’m quite happy with it. It can do things the more popular Kitchen Aid can’t do.
I hope to try the recipe for Whole Wheat Bread that you posted, though I will have to search the healthfood stores for vital wheat gluten and lecithin, as these are not commonly used in Malaysia.
hi, MJM, thanks for visiting my blog! i LOVE denise’s recipes. i’m wondering if the vital wheat gluten is the same canned gluten that the Chinese use in their cooking??? as for lecithin, these are available in granules or liquid form. perhaps at a pharmacy?
steffoodie, i can’t seem to find your WW bread recipe…
ARe
lecithin granules and
Vital Wheat Gluten
available here in the philippnes? where to buy those?
hi fawn, sorry, i have no idea if lecithin granules and vital wheat gluten are available there. perhaps a visit to a natural foods store, or someplace that sells organic stuff?