In baking whole wheat bread, is it ok to NOT use any white flour at all.?

Question

Usually the recipes I see call for only 2 cups wheat flour and 4 cups white flour. I am looking to use only whole wheat flour in my baked breads. Watching those BAD carbs you know!!

Answer 1

Yes, you can. I do :)

Answer 2

i use 100% whole wheat, but i grind my own wheat berries, then add some things to it to give it more of a lift. i'm not sure about using store-bought whole wheat flour.........king arthur has a WHITE whole-wheat flour that's supposed to be really good and you should be able to use that w/out any regular flour w/it. if you can buy wheat berries from a co-op or something and grind your own OH MY WORD you will NEVEEEEEEEEER want to buy or eat store-bought again. also, all the nutrients stay alive in an unbroken wheat berry, and if the berries are ground and then baked in the bread right away, the bread is alot more nutritious.

whichever way you go, i suggest adding some gluten (you can find it whole foods store) and some dough enhancer (i make my own w/dry milk, ground ginger, vitamin c granules, gluten, and some other things, i forgot at the moment, i bet you can find a recipe for it online). another tip is to mix some of the whole-wheat flour with all of the rest of your dry ingredients, your oil and eggs if you use that (if you don't want to use eggs, soy flour is an ok replacement), and the water that you've dissolved your yeast and some sugar in, and then let that sit for like 20-30 minutes. this will soften the bran in the flour. the sharp edge of the bran is what slices through the strands of developing gluten and produces a heavier loaf (sort of like puncturing a balloon). after that sits, you can then knead in the rest of your flour. be sure not to use too much flour.....that will ALWAYS make a really heavy loaf no matter what else you do.

whew!!!!! breadmaking is a science and an art.....there are so many variables!!!! if you live in a wet/dry climate, your elevation, your water type......don't let that discourage you though!!!! just try different stuff!!!!! good luck and have FUN!! :))))

Answer 3

Usually, 100% whole wheat bread is heavy. That's why some recipe add white flour. To make it light (in weight). Try this recipe from copykat.com

100% Whole Grain Wheat Bread

Description If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won\'t stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye. Makes 2 loaves.

Makes 2 Loaves

2 3/4 Cups of hot water
1/3 Cup of Oil, Olive is fine
1/3 Cup of honey
2 Tbsp Molasses
1 Tbsp Salt, Sea Salt is good
7 1/2 cups of 100% Whole Grain Wheat Flour
2 Tbsp of Dry Active Yeast
Methods/steps
DIRECTIONS:

1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% Whole Grain Wheat Flour.
2 Tbs of Dry Active Yeast.

If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. Don\'t over mix or the bread will be tough.
5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn\'t need to double when using a heavy mixer.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix again just enough to knock it down at least close to the original size.
8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in theflour and shape it in your hands to make a nice ball getting enough flour on it so it isn\'t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it\'s self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
9. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don\'t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

Additional Tips
You can trade one cup of wheat flour for one cup of all purpose white if you wish. It may help you get the desired fluffy brown on the first try.

Answer 4

www.kingarthurflour.com/

Check out this web site I find it most helpful in using all kinds of flours making breads, pies, cakes etc. Their flour is the best quality and I use it every time I find it in my stores. Not all stores carry it but it's available if you want to order it.

I've made whole wheat bread and was very happy with the results not adding white to it.

Here is a recipe I have tried and enjoyed the results:
WHOLE WHEAT MOLASSES BATTER BREAD
1 and 1/2 cups buttermilk
1/2 cup molasses
3 tablespoons butter
3 cups king arthur stone ground whole wheat flour
1 cup rolled oats (oatmeal)
1 tablespoon or package active dry yeast
2 teaspoons salt
Heat buttermilk, molasses and butter in a pan until the butter has melted and the mixture is warm but not hot. Mix the dry ingredients including the yeast, in a mixing bowl. Add the buttermilk mixture to the dry ingredients and beat with a large spoon for 3 minutes.
Let rise to double in size. then beat the risen dough down with a spoon and pour into two lightly greased bread pans (4inch by 8 inch" . Let rise for about 40 minutes.

Fifteen minutes before you want to bake the bread, preheat your oven to 350 degrees and bake for 35 to 40 minutes.

Best of luck,
Mama Jazzy Geri

Answer 5

You don't need any white flour just whole wheat.

5 to 6 cups fine-ground whole wheat flour
2 tablespoons wheat gluten (optional)
1 teaspoon dough conditioner
1 seven gram packet of instant yeast (or two teaspoons)
2 cups plus 2 tablespoons water
1/2 tablespoon salt
1/3 cup brown sugar
4 tablespoons melted and slightly cooled butter

Answer 6

I bake whole wheat bread and the MACROBIOTIC way.

Hold your breath. The ingredients are 1) whole wheat flour
2) pinch of salt (even iodized when uniodized not available)
3) tap water.

I don't use any yeast ; I make my sour dough starter by natural wild fermentation. Initially it takes about five days to make the starter but then it easily suffices for about two months.

The quality of the bread can't be appreciated enough. It is superb
highly delicious and most nutritious.

Source : The book "Macrobiotic cooking by Kushi".

Answer 7

OK - yes. The main reason that white flour is used is texture - many people don't like it as heavy as it can get without the white.

Answer 8

just use all wheat flour it will be fine and better for you too

Answer 9

I tried it and got hard chewy bread. It is something to do with the gluten.

Answer 10

yes its fine