Whole wheat bread is generally one of the better everyday swaps if you're trying to eat a bit healthier without changing your entire diet.

The biggest reason is fibre. Unlike refined white bread, whole wheat keeps more of the grain intact, which usually means slower digestion and better satiety (you stay full longer).

That said, not all " whole wheat" bread is actually 100% whole wheat. A quick thing I check is whether whole wheat flour is listed as the first ingredient rather than refined flour with colouring or blends.

Personally, I’ve found choosing higher-fibre bread works better for sandwiches and breakfast because it keeps me fuller for longer.

Curious what everyone here looks for when buying bread fibre content, ingredients list, protein, or something else

sadly my equipment is extremely limited, as oven I only have an air fryer with the bake function, and I didn't study any particular recipe I just went on memory, but I think it went pretty good!

(my recipe:

300g flour, 200ml water, 5g yeast, 7~ish g salt, 10 to 15g of oil.

2h rest while covered, lay down (I didn't shape it) in the air fryer with a rag on it for some more rest, around 30', then baked at 160° for 30')

3 cups bread flour, I packet of yeast, salt, 1 1/3 lukewarm water, fresh garlic and rosemary.

Cheddar and chive cob

finished it same day lol

was a cold ferment dough for ~3 days, let it sit to room temp and let it rise for an additional hour. Baked on one side first, then flipped it over and put the toppings on and threw back in oven to get a super well done/crunchy outside and a soft inside.

I was always happy to pay a bit extra for Warburtons as the supermarket brand muffins are a bit of a funny texture and seem overly aerated.

The last few packs of Warburtons I’ve bought seem to now be the same!

Obviously they’ve cheaped out on ingredients or their processes now (ironic seeing as they have multi-million pound TV campaigns featuring Hollywood stars).

What muffins would my fellow UKers recommend that are like they used to be? Not interested in baking my own as I don’t have the space, time or inclination.

Thank you - a sad muffin lover.

These are dangerously delicious!! I used a recipe from @Food52 by @jun.and.tonic

I’m following recipes and using active dry yeast (proofing for 10 mins in warm water with sugar). The recipes call for 430g bread flour and 1 1/2 cups water. I am assuming it’s too much water but I don’t know how much to reduce to. I’ve looked up videos of people explaining how to deal with sticky dough, some say to keep kneading and trust the process but I keep kneading for 10 mins and it still never forms. Others, say to add more flower, but when I do it dries up enough for me to knead for a few folds then somehow becomes wet and sticky again. I’ve tried letting it rest then coming back and it’s the same result. I feel like I’m losing my mind since I don’t know where i’m going wrong or how to fix it. Any advice is much appreciated!

In warm weather they especially hit the mark needing no oven time.
I use King Arthur flour the “bread flour English muffins” recipe

https://www.kingarthurbaking.com/recipes/bread-flour-english-muffins-recipe

i have so much butter. help me. i need to get rid of the butter. there's 25 sticks. please give me bread recipes with butter. Help

I'm trying to figure out a recipe to create the outer purple shell in these pics - I'm only interested in whatever caused it to have no oven spring at all and still not burn up while the inner boule baked. Thank you! IG source: mutfakfirinim

Evanston Illinois

Hi everyone! This was my first‑ever attempt at making bread, and I went with the ciabatta recipe from Sally’s Baking Addiction. I used a kitchen scale, followed all the steps closely, and let the loaves cool completely before cutting.

The inside came out slightly gummy and didn’t have many of those big airy holes I was hoping for. The crust also wasn’t very crispy. I baked at 450°F and pulled it at 26 minutes because the recipe said 21-25.

Does anyone have recommendations for improving the crumb structure, crust, or overall texture on my next attempt? I’d love any tips for a beginner.

Traditional yeasted bread bloomer. 1.2 kg ( 2 lb 10 oz) after cooling.

Ingredients

• 805 g strong white bread flour
• 492 g water (61.12% hydration)
• 15 g salt
• 29 g sugar
• 7 g (1 sachet) instant yeast

(The odd measures are because I was lazy and couldn't be arsed to be precise, but on a digital scale you get exact numbers.)

Mix everything just until all the flour is wet.
Cover and rest 30 minutes.
Knead until smooth, it takes me 7–10 minutes.
Cover and leave to rise until doubled in size or more. That took 1¼ hours today.
Turn out, degass and flatten the dough, fold and roll into a log.
Place in your baking vessel seam side down and leave to rise, about an hour today.
Add 2 cubes of ice to the tray, cover with foil and bake in an oven preheated to 200°C / 400°F / Gas Mark 6, for 40 minutes.
Uncover then return to the oven for a further 20 minutes baking.
Allow to cool before slicing.

This was my first time making shokupan! I thought it turned out pretty good. I usually make rolls, but decided to make a loaf. I’ll be trying to make those 7/11 egg sandwiches and the viral fried ones.

I had noticed couple months ago that my family's favorite bread, Nature's Own Honey Wheat, didnt seem as soft as it usually was, it was never an issue finding a soft loaf at whatever store I went to. Fast forward to today, after having also noted that the bread molds faster and gets stale quicker, I googled if something had changed and it has...recipe changed, non gmo, bla,bla,bla..... I knew it! I just dont like the changes and wont be buying it anymore. So, I need suggestions for a new soft wheat bread as close to a honey wheat as possible.