AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I am attempting to make wheat bread with yeast. The bread dough does not raise to the level I remember when my mother used to make bread. I cannot figure out what I am doing different. I let the yeast work in water and brown sugar for about 10 minutes and then knead the dough for about 10 minutes. What else should I be doing for it to raise?
Answer Dottie:
You will never get quite the same rise out of whole wheat bread that you will with white, which I suspect is what you're mother used to make. You might, however try a couple of things to increase it. First, I would let the yeast cream without the sugar - sugar makes it grow more rapidly, but you don't really want it producing all its carbon dioxide in the measuring cup, you want it in the bread.
Also, you may want to experiment with different brands of yeast. Are you letting the dough rise until it is finished, or are you going just by time. If you are using the clock to determine when it is ready, then try using the finger test instead. It is finished rising when you poke it and it slowly fills in the indentation, rather than springing right back. Whole wheat breads will take a bit longer than white.
