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Hmmm. The source of my bread problems?

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eridani Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 05:31 AM
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Hmmm. The source of my bread problems?
Noticed at the co-op today that there are two kinds of bulk wheat, ard red and soft white. Prolly should NOT have been grinding the former for whole wheat bread. (Future headline; old lady clocks intruder with frozen bread loaf.)

I found a recipe for hamburger buns. Best way to make sure that sesame or poppy seeds on top stay put? Egg, or something else?
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hippywife Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 07:07 AM
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1. I do brush my
everything bagels with an egg/water mix before topping them. Keeps most of them in place. :hi:

I haven't ground the red wheatberries I bought. They are sealed tightly in a plastic barrel in case of possible future wheat shortages. They will keep that way indefinitely. And I still have not mastered a decent wheat sandwich bread. The trials continue.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Sat Mar-07-09 11:18 AM
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2. Hard red wheat IS the type to use for bread.
It's higher in protein (gluten) than soft white pastry wheat.

The basic rule is to use hard red wheat for yeast bread and the pastry wheat for everything else.

Egg wash will make the hamburger buns nice and shiny and will adhere the seeds. If you want unshiny hamburger buns, brush them with a little oil or melted butter and put the seeds on.
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