Whole Grain Bread: It’s Worth the Effort!


| 1/23/2019 11:06:00 AM


Anyone can produce beautiful 100 percent whole grain bread by using the proper dough-making method that includes warming recipe liquids to a specific temperature range: 105- to 110-degrees (Fahrenheit). This step, as well as properly kneading and managing the temperature of your dough throughout the kneading and rising process, gives both yeast and whole grain gluten the boost needed to produce a high rise that not only looks fabulous, it tastes fantastic!

But why bother with whole grains? Here are some basic characteristics of whole grains to help answer that question.

homemade whole wheat bread
Photo by Loretta Sorensen

Whole grain kernels are made up of bran (outer kernel layer), a germ (embryo with potential to sprout a new plant) and the endosperm (the germ’s food supply).

When whole grain, such as wheat, is refined to produce flour – in this case white flour – the bran and germ are removed from the wheat kernel. As a result, some 25 percent of the kernel’s protein is lost as well as about 17 key nutrients found in the bran and the germ.



What are the nutrients that are lost? Protein, vitamin E, vitamin B6, magnesium, thiamin (B1), riboflavin (B2), Niacin (B3), fiber, potassium, iron and folate.



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