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WW sandwich bread recipe with no added sweeteners and little to no added fat?

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curiousaboutcafos Mar 12, 2014 11:41 AM

Hi I'm hoping I can get a recipe for ww sandwich bread with no added sweeteners. I don't mind if there is fat but would appreciate knowing if I can skip it if I choose to. If I do use fat I would prefer to use lard.

I would prefer 100% ww but since I'm not knowledgeable about home baking sandwich breads I can understand if it's too difficult to make it 100% and one needs to add in some white flour.
I would prefer a recipe for 1 loaf in a 9x5 because that amount is perfect for myself but this isn't as important.

I wish to make ww sandwich bread like the most perfect ones at the grocery stores! The only other ingredient I have in my possession that could make this like the ones at the store is wheat gluten flour!

I am very inexperienced with baking quality sandwich bread at home so please don't hesitate to include detailed kneading/mixing instructions to achieve loaves one can find at the grocery store!

I can't thank you enough, I am looking forward to some home-made bread tonight :)

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  1. mels RE: curiousaboutcafos Mar 12, 2014 12:57 PM

    100% whole wheat can be bitter and usually has sweetener in it to offset that bitterness but it is by no means necessary. You can omit the added sweetener called for in any recipe, the yeast doesn't need the sugar or anything like that. King Arthur flour has tons of detailed recipes, it is a good place to start.

    4 Replies
    1. re: mels
      foodieX2 RE: mels Mar 12, 2014 01:04 PM

      Agree with the King Arthur recc. Great place for newbie.

      That said I have yet to see a homemade loaf that ends up looking exactly like a commercial sandwich loaf. I've seen close but unless you have a bread slicer it's hard to get those "most perfect" slices. I am sure someone will contradict my statement so to be clear this my experience only (and I have a professional baker in the family.)

      1. re: foodieX2
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        curiousaboutcafos RE: foodieX2 Mar 12, 2014 03:57 PM

        hey thanks. i don't mind if the slices aren't perfect. i'm simply speaking of the look, taste, more importantly of course the texture and such.

        thanks

      2. re: mels
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        sandylc RE: mels Mar 12, 2014 01:12 PM

        I don't find WW to be bitter at all - ???

        I made 100% whole wheat sourdough fairly often. I use freshly ground flour; perhaps "bitter" is actually rancid?

        1. re: mels
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          curiousaboutcafos RE: mels Mar 12, 2014 03:45 PM

          hey thank you! bitterness not a problem over here. i am one who makes up 100% ww batches of these http://www.kingarthurflour.com/recipe...
          regularly!
          me and ww go hand in hand, the bitterness is not something i detect!

          so you guys all agree that i do not need to add any liquid to replace the sweeteners?

          a lot of the kaf recipes have dairy in the form of dry milk, can i simply remove this? do i need to change anything else if doing so?
          http://www.kingarthurflour.com/recipe...
          what about removing the seeds and walnuts in this one? do i add more flour?

          thank you you guys are gods that's why you do what you do :D

        2. s
          sandylc RE: curiousaboutcafos Mar 12, 2014 01:11 PM

          I agree that you can just leave the sugar out of any King Arthur Flour recipe - I believe they have been promoting a 100% Whole Wheat Sandwich Bread recipe of late.

          Be sure that your WW flour is VERY fresh.

          Allow your dough to rise slowly - don't rush it. Don't heat your liquid to speed things up - go with room temperature and be patient. This creates better texture and flavor.

          9 Replies
          1. re: sandylc
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            curiousaboutcafos RE: sandylc Mar 12, 2014 03:55 PM

            hey thanks!
            do you have anything to say about how to get loaves that rise high? i mean i'm almost laughing one of the kaf recipes boasts a 4 inch height! 4 inches?? what kind of sandwich is made with that..
            i would think at least 6+ inches would be standard.
            just curious what you think..

            also i only have active dry yeast and one of the hotline bakers is advising to stick with instant for the recipes. do i get detention for using active dry anyways?
            thanks

            1. re: curiousaboutcafos
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              sandylc RE: curiousaboutcafos Mar 12, 2014 04:39 PM

              The fastest and easiest way to have tall loaves is to use more dough and/or a smaller pan. If you are looking for a nice open crumb (lots of nicely sized holes), there are a lot of factors involved. A soft (not dry) dough, good gluten structure (kneading or stretching and folding), long rising time (very important), and how well you form your loaves are some of them.

              Active dry yeast is OK to use, but instant yeast has a lot more critters in it. The "instant" part refers to the ability to just mix it in with the flour rather than proofing it first.

              1. re: curiousaboutcafos
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                magiesmom RE: curiousaboutcafos Mar 12, 2014 06:04 PM

                Use a recipe that includes vital wheat gluten.
                You need a little sweetener to feed the yeast.
                Consider white whole wheat.

                1. re: magiesmom
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                  sandylc RE: magiesmom Mar 12, 2014 06:17 PM

                  You don't need added sweetener to feed yeast. There is plenty of starch in wheat.

                  1. re: sandylc
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                    magiesmom RE: sandylc Mar 12, 2014 06:36 PM

                    It seems to rise better with a T of honey

                    1. re: magiesmom
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                      curiousaboutcafos RE: magiesmom Mar 12, 2014 06:52 PM

                      ok. i will definitely consider it! the loaf i am trying to mimic, which is the whole foods organic whole wheat (in the clear bag, the one with no sweeteners added not the "fancier" bag one) doesn't have any honey or sweeteners so i know it's possible.
                      i also try to cut out sugar any way i can. since this is going to be sandwich bread and i will be making sandwiches with it obviously there is no need for extra sugar, save sugar for the drinks or the desert or what have you. no need to get a dose every bite of sandwich.
                      thanks!

                      1. re: curiousaboutcafos
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                        magiesmom RE: curiousaboutcafos Mar 12, 2014 07:07 PM

                        I am talking a T of honey over a loaf of bread, so if a loaf is , what, 16 or 18 slices then the amount of sugar is infinitesimal, 1/16 of a T per slice. To me that is worth it for a nicer rise.

                        1. re: magiesmom
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                          sandylc RE: magiesmom Mar 12, 2014 08:30 PM

                          I agree that there is really no reason to avoid a bit of honey/sugar in bread. The yeast doesn't NEED it, that's all. Just trying to please the OP's request.

                  2. re: magiesmom
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                    curiousaboutcafos RE: magiesmom Mar 12, 2014 06:18 PM

                    hey dough is currently rising,
                    http://www.kingarthurflour.com/recipe...

                    i used 4 tablespoons gluten for the 4 cups of ww flour.
                    i did not add a sweetener; i trust the advice i have been given. why do you feel the way you do about adding a sweetener? the yeast doesn't need it, no?
                    i had a bag of soft wheat pastry flour to use up so i used that instead of regular ww.
                    wish me luck!

              2. c
                curiousaboutcafos RE: curiousaboutcafos Mar 12, 2014 03:59 PM

                and regarding a kaf recipe, what is a "shaggy" dough? what am i looking for? is there some stickiness when i press with my finger or no?

                1 Reply
                1. re: curiousaboutcafos
                  m
                  magiesmom RE: curiousaboutcafos Mar 12, 2014 06:04 PM

                  There is a great chat on the KA site to discuss such questions in detail

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