Whole Wheat Bread

I've noticed that most recipes for whole wheat bread call for water. Would I have trouble with the bread dough if I used milk instead? Also, does it make a difference if the whole wheat flour is store-bought or ground from wheat right before baking? —W.N., New Braunfels, Texas

Milk would be a good substitute for water in your recipe. Whole wheat bread made with water will bring out the flour's wheat flavor and will have a crisper crust. Whole wheat bread made with milk will have a softer interior and crust. It does not matter whether the whole wheat flour you use is store-bought or freshly ground.

 
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