whole wheat bread
with GREAT texture
line decor
line decor


The BAKING Process

While your bread is doing its final rising in the bread pan, start pre-heating your oven to 400°F (205° C).

Once the bread has reached its final rising point, VERY GENTLY transfer the loaf, in its pan, into the preheated oven. Once in, lower the temperature to 375°F (190°C).

Bake for 40-45 minutes.  This time and temperature settings are for a metal bread pan (see image, below) ... if you are using a glass pan, your temperature setting may need to be lowered to 350°F (175°C), and the baking time increased.

Bread Pan

To check if the bread is done, the most accurate method is via a thermometer probe:


Insert the thermometer into the side or bottom of the loaf so the tip of the probe is near the center of the loaf.  The bread's temperature should be between 195° and 200°F (90-93°C).

Once this temperature has been reached, remove the bread from the pan, place it on a cooling rack, and cover with a cotton towel (this keeps the crust soft ... if you like a crunchy crust, do not cover).

Cover with towel

After the bread has cooled for at least 20 minutes or so, slice off a piece and enjoy the ultimate taste treat:  a slice of warm bread!!

Warm Slice of Bread
Click on image to view full size

As you can see from the picture above (click to see full size), the texture is elastic and porous, and the crumb is very soft.

Go back to the MIXING PROCESS
Go back to the RISING PROCESS




I am indebted to the absolutely fabulous instructions found in
The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Once I mastered the technique she taught, I have been producing perfect whole wheat bread!

DO search out this book either in your library or via purchase. Reading through it will make you want to spend every day baking bread!!

The authors present so many wonderful types of bread to make, as well as presenting perfectly clear directions complete with illustrations, you'll feel like an expert just by reading through the various chapters.