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Cuisinicity Video: Whole Wheat Boule

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16 Comments

This is a dense whole wheat bread that you’ll love to sink your teeth into–YUM! It’s so easy to make too…even Barli and Bramble were in on it (I wonder where Zouzou was!)-Watch!

Click here for the recipe!

Whole-Wheat-Boule-Recipe-Photo

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Comments

  1. Sheryl Carey says

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    I am trying you bread now, but when you say the temperature is so important, but you don’t say the temperature? Everyone has a different opinion to what is luke warm, please give me something I can go by, thank you.

    Reply
    • Catherine Katz says

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      Hi Sheryl, I would say between 110-115F. You’ll know within a couple minutes because your sponge will form accordingly if you got it just right! Let me know how it goes!!

      Reply
  2. Bev says

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    Can I add a mixture of seeds to the bread and put some on top?

    Reply
    • Catherine Katz says

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      Absolutely Bev!!

      Reply
  3. Marcia says

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    Can I bake this in a loaf pan? I would like to be able to slice it for sandwiches.

    Reply
    • Catherine Katz says

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      Yes, Marcia, but I would line the loaf pan with parchment paper to make sure it unfolds easily!

      Reply
  4. Betty says

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    Made this first of this week. We really like it! First whole wheat bread I’ve made that wasn’t dry. The crust is crispy but inside is moist. So good I made it again this morning. This time I divided the ball of dough and put raisins and a little honey in one half. Delicious! I love not having to knead it. Thanks for such an easy recipe!

    Reply
  5. Betty says

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    Can this bread be made by hand? I do not have a mixer with a dough hook nor a bread machine.

    Thanks!
    Betty

    Reply
    • Catherine Katz says

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      Absolutely Betty! Just make sure to make the yeast sponge first and gently incorporate in with the rest of the ingredients with a spoon first and then with your hands! 🙂

      Reply
      • Betty says

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        Thanks so much. Planning to try this real soon.

        Betty

        Reply
  6. Sarah says

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    Is it ok to reduce the olive oil to 2TBS?

    Reply
    • Catherine Katz says

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      I suppose Sarah, but I used 3 Tbsp because I feel it gives it the best consistency while staying healthy!

      Reply
  7. Greg says

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    Love your dogs! And I might just have to try making bread- I have failed so many times…. suppose I will need to get a mixer! 🙂

    Reply
    • Catherine Katz says

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      Hahah they are my wonderful friends! There is one more you didn’t see in the video, my little Zouzou who is a Yorkie!

      Reply
    • Tristan says

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      I hope you tried to bake bread, Greg. If not, it is never too late.

      I have been baking for my family for about 2 years, and it is very rewarding. Getting the water for the yeast under 115 degrees F is my first secret, I have only had one disaster that killed the yeast, and everything else I have baked has been, at least, edible. Some ugly bread, some funny-looking “hot dog buns,” but all edible but one.

      My other trick is that I need a warming box, since my kitchen has been known to be about 50 degrees in the winter. We have two large, thick styrofoam boxes used to transport temperature-sensitive medical supplies to hospitals and clinics. 3 or four warmed corn bags in a box makes a great environment to raise my winter bread. Some people use a picnic cooler and a bowl of hot water as the heat source. I like the corn bags because they also warm up the foot of my bed at night. (Our bedrooms can be cold, too.)

      Good luck!

      Reply
      • Catherine Katz says

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        Tristan, what a wonderful comment filled with great tips and lots of good wisdom! Thank you so much! 🙂

        Reply

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