How do you make whole-wheat bread less crumbly? -- (Without adding gluten)
I usually make bread with 100% whole wheat flour, but I have never been able to make good sandwich bread that way, because it is does not have a very elastic texture to it.
I have heard of adding gluten to bread to increase its elasticity, but is there another way of achieving this effect?
Best Answer
I have found the water roux or tangzhong method effective for 100% whole wheat bread, as it makes the texture less dense, and therefore less crumbly.
Also, you may simply be using too little moisture overall. Now that I'm baking bread for a 2 year old, whose tastes lean slightly less rustic in bread than mine, I've rediscovered high-hydration loaves, which, when baked at a lower temperature than my beloved crusty, chewy breads, are pretty suitable sandwich material.
Another strategy, if you want to embrace the density of whole grain breads instead of avoiding it, is to try the strategy employed by dense German multigrain or pumpernickel loaves, which often employ moist sweeteners (honey, molasses or sugar beet syrup), sometimes additional moist ingredients (apples, carrots) along with various nuts and seeds that offset the grains, sometimes alternate grains like rye or spelt, and moderately high hydration. A picture of one example can be seen here: http://www.chefkoch.de/rezepte/1168871222955627/Apfel-Karotten-Mehrkornbrot.html. Then you get a fairly chewy but reasonably topping-friendly bread. (Most German sandwiches using this type of bread are remarkably minimalist in comparison to contemporary American preferences, sometimes meant just as a take-along "second breakfast", and may only have a slice of cheese or salami, some butter and mustard on thin slices). The combination of factors makes for a moister-than-you'd-expect, less-crumbly-than-just-grain, dense bread.
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How do you make whole wheat bread not crumbly?
Allow your white bread to rest for at least one hour (two hours is best). Whole wheat bread needs a little longer, so hold off for two to three hours if you can. Also, use a serrated bread knife to slice the bread. These are designed to cut through bread in a way that reduces tearing and crumbs.Why does my whole wheat bread fall apart?
Usually, bread crumbles in the middle either because the gluten wasn't developed enough (ie, the dough needed more kneading), or because the shaped loaves underproofed and the quick poofing rise in the oven weakens the gluten strands in the middle of the loaf.Why did my homemade bread turn out crumbly?
Too much flour and not enough water can cause crumbly bread \u2013 people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough \u2013 the things you need to do to get a good structure.Do you need to add gluten to whole wheat bread?
So, what does this isolated gluten do for you? If you are making breads with denser, low-protein flours like whole wheat or rye or adding heavier ingredients like nuts and seeds, adding a tablespoon of vital gluten can \u201clighten\u201d your bread, improve texture, and help that bread rise higher.Whole wheat bread made easy at home
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Answer 2
According to King Arthur Flour, starting your dough with an autolyse step may achieve the results you desire:
"An autolyse is the gentle mixing of the flour and water in a bread recipe, followed by a 20 to 60 minute rest period. After the rest, the remaining ingredients are added and kneading begins."
An autolyse brings the following benefits to challenging bread doughs:
- The flour fully hydrates. This is particularly useful when working with whole-grain flour because the bran softens as it hydrates, reducing its negative effect on gluten development.
- Gluten bonds begin developing with no effort on the part of the baker, and kneading time is consequently reduced.
- Carotenoid pigments remain intact, leading to better color, aroma, and flavor.
- Fermentation proceeds at a slower pace, allowing for full flavor development and better keeping quality.
- The dough becomes more extensible (stretchy), which allows it to expand easily. This leads to easier shaping, greater loaf volume, a more open crumb structure, and cuts that open more fully.
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