So what is the difference between Bread Whole Wheat Bread And Whole Grain Bread? Well Bread has undergone some transformation since the Biblical days when it was dubbed the staff of life. This is due in part to the need on the part of large bakeries to extend the shelf life of their product for sale at supermarkets. The problem they faced was the fairly quick spoilage that occurred when the bread included wheat germ and bran; these two elements are natural remnants of the milling process and provide much of bread’s nutrition. The response to spoilage was to eliminate wheat germ and bran, then rigorously sift the flour to lighten the color; in some cases, it is bleached.

The longer shelf life allows for uniformity in appearance and lends itself to the mass marketing large business requires for profitability. However the spoilage that was conquered to achieve that shelf life resulted, in the opinion of some, in depletion of nutrition and taste, even though vitamins and minerals are added. A “whole wheat bread” version of the white bread is available; it is usually darker in appearance than, but similar in texture, to the white bread product. For many, it simply does not fulfill the need or desire for whole wheat bread.

Make Your Own Whole Wheat Bread Flour!

Fortunately for enthusiasts, the ability to make one’s own flour offers the quickest path to whole meal, i.e., bran and germ inclusive, flour. Doing this requires nothing more than grain berries–another name for grains of wheat–and a blender, the more powerful, the better. By choosing organic wheat berries, that facet of good nutrition can be added to the loaf. Grind the berries until the flour resembles a coarse powder. It may be necessary to add some more finely ground flour to the recipe to make the dough more workable. Ultimately the whole meal flour ground at home will yield the tastiest, most nutritious bread available. And the end product will be a loaf that is equally good at home or the whole wheat bread presented as a gift that will be remembered long after it is consumed.

Bread Tins – Aluminum or Stainless steel

Bread tins have been around for ages and come in all shapes, sizes, colors, materials and textures. In recent years some of the best quality products have been put on the market. Metal is probably one of the best and most commonly used of all bread tins. Stainless steel, aluminum and non-stick are some metal options. Many believe that aluminum is the best tin because it is lightweight and durable and has been used for years in many homes. However, non-stick bread tinshave proven to be good in quality and produce loaves that are easy to remove from the tin. The only problem with these is that the coating can wear off after time and then it loses it’s best feature. Aside from metal cast iron is probably the best alternative because it is heavy duty and will lats a long time. The only down side to cast iron is it can be heavy and hard to work with. Nevertheless, no matter what material you choose a general rule for bread tins is to stick with heavier duty and higher quality instead of cheap.

Large or Small Bread Tins

In terms of size and shape a larger tin is usually best because it allows for space for the bread to rise. A smaller bread tin can often restrain the bread from rising as it should. Stick with shapes that will be easy to get the bread out of and easiest to grease if needed. Again this will depend mostly on what kind of bread you intend to make such as loafs or rolls.

As you can see there are a lot of options available when it comes to bread tins. Since baking bread can be a rewarding hobby it is best to invest your money in good quality baking tins so you can enjoy your product to the fullest. Think about what your specific needs are before you buy your bread tins and whether you prefer something lighter or heavier as this will help guide you in the right direction.

Sardinian bread is often referred to as Sardinian parchment bread – the traditional shepherd’s bread or Carta Musica. This flat crispy bread is the traditional bread of the Island Sardinia Italy and is used for everything from sandwiches to olive oil dips. The bread is typically baked twice to give it its characteristic crispiness.

As with most cultures, this bread is now often purchased rather than made at home, but those who do still make their own will find the number of recipes and variations to be abundant. Just like with every other recipe, families adapt and change things to make it their own version of Sardinian bread, but the result is always very similar and it is a classic to have with Italian food such as cheese and pasta.

If you want to learn how to make your own Sardinian bread, you need to start with a reliable and authentic recipe. It can be hard to achieve the same rustic results with today’s modern kitchens, but a close approximation can be achieved. The ingredients will typically call for a combination of flour and semolina in a ratio of two to one. The semolina is a common ingredient used in making pasta, puddings, cereal and other Italian dishes. It is the coarsely ground endosperm of durum wheat and is high in protein and essential for high quality pasta. Semolina is a must for making authentic Sardinian bread.

Sardinian Bread or Carta Musica

Preheat the oven to 400° F with an upside down baking sheet on the center rack.

Mix together two parts flour with one part semolina and a big pinch of salt. Gradually stir in enough warm water to make a smooth dough, the dough should not be sticky and should be easy to shape. The amount of water needed will depend on the temperature and humidity on the day you make your bread. Rather than rely on an exact measurement, the look and feel of the dough should be your guide.

Divide the dough into ten small balls and cover with a clean kitchen towel. Let rest approximately 15 minutes. Roll each dough ball out on a lightly floured surface to approximately 1/16” or slightly less. Using a floured peel transfer the dough to the back of the preheated baking sheet, still in the oven. Bake for approximately 2-1/2 minutes or until the bread begins to bubble on the surface, watch carefully so it doesn’t burn, turn and bake another 2-1/2 minutes or until golden brown. Transfer to a cooling rack and continue baking the remaining rounds. Your Sardinian Bread should hopefully turn out perfect!

Breads can be made using a variety of different styles and shapes of bread tins. Metal bread tins are the most popular choice amongst bread makers. Bread loaf tins are available in individual and large sizes.

Bread tins also are available in many materials. Bakers often choose non-stick bread tins to prevent the bread sticking to the bread loaf tins. Bakers have found that darker metal bread tins tend to make a solid, darker crust while lighter metals produce a lighter, crispy crust.

Stop Bread Sticking

There are creative ways to prepare the bread tins so the bread will stop sticking. Bread sticking to the bread tins can ruin an otherwise perfect loaf of bread .

1. Once the bread is taken out of the oven, allow the bread to cool completely. This step alone can prevent bread sticking to the bread loaf tins.

2. Line the bottom of the bread tins with parchment paper before pouring the bread batter into the bread tins.

3. Another option is to line the entire inside of the bread tins with aluminum foil so that it overlaps the edges. When bread is done, lift bread out by the foil.

4. If using non-stick bread tins, it is best to oil the bread tins before pouring the bread batter. This helps to ensure the bread will stop sticking to the bread tins once cooled.

5. Spraying the bread tins with cooking spray, then sprinkling the pan with flour helps stop bread sticking to the bread tins.

6. Also, spreading a generous amount of margarine or butter to the inside of the bread loaf tins will prevent bread sticking to the bread tins.

Happy baking – Hope you have the satisfaction of creating the perfect loaf and hopefully we have helped you stop bread sticking.

To make a homemade bread loaf you will need flour, water, yeast, salt, and whatever size bread loaf tin you would like to use. This recipe will use the standard bread loaf tin, available in any supermarket.

For a basic homemade bread loaf recipe you will need: 3/4 oz. dried active yeast, 2 cups warm water, 2 pounds bread flour, and 1 tbsp. salt. Have some extra flour on hand for dusting.

Now comes the mixing step. Mix your yeast in with your warm water until well dissolved. In a large bowl, mix the salt with most of the flour, but not all. Mix the water into approximately one pound of the salted flour mixture. Mix well so it is well incorporated, then add the remainder of the salted flour mixture. Continue to mix until it is all well incorporated. You want the dough to be smooth, but not sticky. Continue to knead the dough until this is reached. You should end up with an elastic very smooth dough. Continue to add the flour mixture slowly until this texture has been reached, and the dough does not stick to the bowl.

Now you have to let the bread ferment. Shape your dough into a smooth ball, set it into a well greased bowl, and cover it with a clean towel. It should be set in a warm area to rise. You want your dough to be doubled in size, and when you poke it the dough does not spring back at you.

Now remove the dough from the bowl, and roll it out onto a lightly dusted cutting board, and roll out the excess gases. Decide how many bread loaf tins you will use, and split the dough apart accordingly. Cover with a clean lint free towel. Let sit for just a few minutes.

Then shape your dough to the approximate size and shape of your bread loaf tins. You do this by shaping and stretching the dough with your hands. Set the dough in the bread loaf tin and again cover with a clean towel to ferment some more. You want the dough to again double in size.

Now you are ready to bake. Preheat your oven to 375 degrees. Loaves, in a bread loaf tin, can take up to 30 minutes of bake time, you will know it is done when it is a lovely golden brown color, and when you tap it, it sounds hollow.