Really good light fluffy whole wheat recipe?

I want to make some good whole wheat bread and rolls that's low in calorie.





Everyone that I have made has been rather... firm and thick.





Recipes please?Really good light fluffy whole wheat recipe?
There are very few all whole wheat breads that will be light and fluffy. The reason is that the whole wheat flour is composed of all the wheat berry, including the bran. If the wheat is ground to a rough grind, the shards of bran will be fairly large and will cut the glutin strands as they develop, which will reduce the loft of the baked loaf.





You can counter this by finding a very finely-ground whole wheat flour. I have had good success with the whole wheat bread flour from Whole Foods. This is a fairly high-protein flour that handles just like white flour and makes good breads. It is available in the bulk foods section.





For a recipe, I'd start with a recipe you have absolute confidence in and substitute 15 or 20% whole wheat flour in place of a like abount of white flour. I routinely use 20-30% whole wheat flour in place of 20-30% white flour and get good results. You may find that you can get to 50% whole wheat and still have acceptable bread.





I have a recipe for 100% whole wheat bread, but it is a little denser than you seem to want.





If you don't have a recipe that's bomb proof, try this one for French Bread; it's worked for hundreds of people and is literally fool proof. Just substitute whole wheat flour for part of the white flour. If you make the large batch, try substituting 7 or 8 ounces of whole wheat for 7 or 8 ounces of whte flour. This will give you something around 25%, which is on the high side, but should give you good loft and texture. Then next time, try 10 ounces. You may find that you have to increase the yeast a little bit at higher percentages of whole wheat.








This recipe is for a 60% hydration French bread dough, the so-called classic French bread. You can experiment with a bit more water, raising the hydration in stages, until you get to a 66% hydration. A 66% hydration will be 30 ounces / 850 grams of flour and 21 ounces / 565 grams of water. (You won't have to change the salt or yeast amounts because you will have kept the flour constant.) The higher hydration will produce a loaf that has larger holes and a different crust, a bit thicker and chewier. Once you try the higher hydration, you may find you like it better than the classic bread.





Remember to make allowance for any pre-ferment you may use. In other words, subtract the amounts of flour, water and yeast you use in the pre-ferment from the amounts to be added to the dough. If you use a 100% poolish that has 100 grams each of water and flour and a quarter-teaspoon of yeast, then add 750 grams of flour, 410 grams of water, 2 teaspoons of yeast and 1 tablespoon of salt to make the dough. The amounts of the pre-ferment and the additions will give you the correct total amount of each ingredient. It may sound a bit complicated, but once you've done it a few times, it'll become second nature.





Ingredients for Full Batch





Bread Flour 30 ounces or 850 grams


Water 18 ounces or 510 grams


Salt 1 Tbsp or 22 ml


Dry Yeast 1/4 ounce or 7 grams or 2 1/4 teaspoons or 1 packet





Ingredients for Smaller Batch





Bread Flour 15 ounces or 425 grams


Water 9 ounces or 255 grams


Salt 1/2 Tbsp or 11 grams


Dry Yeast 1/2 packet or 3 grams or 1 rounded teaspoon





Method


Add flour, water and yeast to a mixer bowl. If using a pre-ferment, add it here.


Mix up for a minute ot two. Then let rest for 20 minutes.


Add salt and knead for 5-7 minutes. You should get a firm, slightly sticky, dough.


Place in a bowl and cover. Let ferment for 45 minutes.


Remove the dough from the bowl and do a fold or a roll. (see the section on folding)


Put the dough back in the bowl, cover and let ferment for 40 minutes.


Repeat the fold or roll. Place the dough back in the bowl, cover and let ferment 30 minutes.


Remove from the bowl, repeat the fold or roll and place the dough on the counter and let it rest for 10 minutes under a towel.


Divide the dough into as many portions as you need, then let the dough rest for 10 minutes under a towel.


Either shape into baguettes.


Or shape into boules.


Either place the loaves in lightly greased baguette pans, on the counter on parchment paper or in a couche.


Let rise 45 minutes. I cover the rising loaves with a towel and mist the towel once or twice with a spritzer bottle. Heat oven to 440F / 225C. Use tiles or stones on the oven rack. Provide steam in the oven.


Bake 15 minutes. Turn the loaves to equalize baking. Bake until done, an internal temperature of 195-200F / 90-95C, about 32 minutes total time.


Turn the oven off and let the loaves sit in the cooling oven for 5 minutes. Remove the loaves from the oven and allow to cool.Really good light fluffy whole wheat recipe?
I have an Amish recipe on my site for Whole Wheat bread. I haven't made it, so I can't say it's fluffy. Maybe give it a try. It is here:





http://www.amishdining.com/whole_wheat_b鈥?/a>