Comments on: Light Whole Wheat Sandwich Bread

By: Tian

Tian — Sun, 25 Oct 2009 01:18:06 +0000

hi,

what makes this bread fluffy as opposed to regular harder sourdough bread?
when i buy sourdough bread, i find it gets harder and harder over time, how do you stop that from happening?

thanks lots!

By: Noreen

Noreen — Sat, 17 Oct 2009 07:42:44 +0000

I think this recipe is kinda blend. I prefer to make some changes to its formula by increasing the percentage of sugar, salt, and butter, add also milk powder, but stick to ca. 33% of wheat flour used. By experience, you can tell from its formula that it is a blend one ….

By: Mags

Mags — Mon, 21 Sep 2009 00:57:50 +0000

If you decide to make the marbled rye in a loaf pan, I suggest you go with that internal instinct that makes you want to use a 9″ pan instead of the 8.5. I wish I would have.

I think your loaf looks divine and I really enjoyed this bread because it had that “store bought loaf” texture my family is drawn to. At least it was in roll form.

Thanks for linking my light wheat bread post!

By: Paul

Paul — Sun, 20 Sep 2009 21:00:41 +0000

Oh, it’s not the “white” aspect that I don’t care for; I’ll gladly chow down a good baguette or Italian bread any day.

It’s the flavourless, air-filled, non-descript crusted aspect of Wonder-type bread I would prefer to do without. And I won’t make like I solidly refuse to eat it – it’s great for grilled cheese – but I’m not going to put time and effort into making something similar if the commercial stuff is still preferred over the home-made version. It’s simply an exercise in futility if half the loaf ends up being tossed out anyway. I’ll put that time making bread I like instead.

By: Cindy

Cindy — Sun, 20 Sep 2009 16:08:59 +0000

That was really a monster loaf! I agree with you that these “air” breads are not really all that wonderful. I am tempted to skip this one as well, but probably won’t because I’m such a stickler for the rules!

By: Joanne

Joanne — Sat, 19 Sep 2009 22:50:41 +0000

Dealing with all that white bread has been my challenge with the challenge too. I just have no interest in making bread that isn’t at least 1/2 whole grain, so that has been my challenge to myself, to modify the recipes so they are.

Very impressive monster size loaf! Are you making the marbled rye? I dragged my feet and then made one of the ryes out of his whole grain book instead, very tasty!

Looking forward to the sourdough bit, my favorite!

By: Frieda

Frieda — Sat, 19 Sep 2009 20:13:46 +0000

That is one monster loaf~ I prefer to keep mine from rising so much in the 8×4 pan. If it is too big, it won’t fit into the toaster!

It took me a long time to have wheat win me over the white. As my folks always said, “The whiter the bread…the sooner you’re dead.”