05_foaming_yeast_P9121787 (462x739, 32.1 kilobytes)

WHOLE WHEAT BREAD IMAGES

©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry
University of Cincinnati Clermont College,
Batavia OH 45103
39_cool_on_rack_P9121883 (-1x-1, -1 bytes)
Proof your yeast
to be sure it is active

This page has been accessed  Counter times since 6 April 2007.
Finished loaves,
cooling on a rack.
These images are designed to compliment the text and images on my original Whole Wheat Bread page.
01_ingredients_start_yeast_P9121781 (814x543, 70.1 kilobytes)
1 01_ingredients_start_yeast_P9121781 		02_add_sugar_P9121782 (757x688, 59.7 kilobytes)
2 02_add_sugar_P9121782 		03_add_yeast_P9121783 (732x706, 69.5 kilobytes)
3 03_add_yeast_P9121783 		04_suspended_yeast_P9121786 (505x751, 35.6 kilobytes)
4 04_suspended_yeast_P9121786
05_foaming_yeast_P9121787 (462x739, 32.1 kilobytes)
5 05_foaming_yeast_P9121787 		06_6_cups_water_P9121789 (961x682, 114.5 kilobytes)
6 06_6_cups_water_P9121789 		07_add_molassas_P9121791 (989x741, 128.0 kilobytes)
7 07_add_molassas_P9121791 		08_add_yeast_P9121794 (844x748, 115.0 kilobytes)
8 08_add_yeast_P9121794
09_adding_flour_P9121797 (862x742, 58.4 kilobytes)
9 09_adding_flour_P9121797 		10_stir_it_in_P9121798 (-1x-1, -1 bytes)
10 10_stir_it_in_P9121798 		11_thick_sponge_P9121801 (-1x-1, -1 bytes)
11 11_thick_sponge_P9121801 		12_more_flour_folded_in_P9121802 (-1x-1, -1 bytes)
12 12_more_flour_folded_in_P9121802
13_turn_out_P9121805 (-1x-1, -1 bytes)
13 13_turn_out_P9121805 		14_folding_over_P9121806 (-1x-1, -1 bytes)
14 14_folding_over_P9121806 		15_wet_dough_P9121811 (-1x-1, -1 bytes)
15 15_wet_dough_P9121811 		16_and_press_P9121815 (-1x-1, -1 bytes)
16 16_and_press_P9121815
17_turn_90_degrees_P9121814 (-1x-1, -1 bytes)
17 17_turn_90_degrees_P9121814 		18_kneading_2 (-1x-1, -1 bytes)
18 18_kneading_2 		19_kneading (-1x-1, -1 bytes)
19 19_kneading 		20_kneaded_dough_P9121822 (-1x-1, -1 bytes)
20 20_kneaded_dough_P9121822
21_oil_in_pan_P9121823 (-1x-1, -1 bytes)
21 21_oil_in_pan_P9121823 		22_coat_dough_with_oil_P9121824 (-1x-1, -1 bytes)
22 22_coat_dough_with_oil_P9121824 		23_cover_in_warm_place_P9121827 (-1x-1, -1 bytes)
23 23_cover_in_warm_place_P9121827 		24_risen_dough_P9121830 (-1x-1, -1 bytes)
24 24_risen_dough_P9121830
25_punch_down_P9121831 (-1x-1, -1 bytes)
25 25_punch_down_P9121831 		26_briefly knead_P9121834 (-1x-1, -1 bytes)
26 26_briefly knead_P9121834 		27_divide_dough_P9121840 (-1x-1, -1 bytes)
27 27_divide_dough_P9121840 		28_oil_pans_P9121843 (-1x-1, -1 bytes)
28 28_oil_pans_P9121843
29_knead_divided_dough_P9121845 (-1x-1, -1 bytes)
29 29_knead_divided_dough_P9121845 		30_roll_flattened_dough_P9121850 (-1x-1, -1 bytes)
30 30_roll_flattened_dough_P9121850 		31_seal_ends_P9121852 (-1x-1, -1 bytes)
31 31_seal_ends_P9121852 		32_pinch_seam_P9121856 (-1x-1, -1 bytes)
32 32_pinch_seam_P9121856
33_seam_down_in_pan_P9121854 (-1x-1, -1 bytes)
33 33_seam_down_in_pan_P9121854 		34_ready_to_rise_P9121862 (-1x-1, -1 bytes)
34 34_ready_to_rise_P9121862 		35_cover_with_damp_cloth_P9121877 (-1x-1, -1 bytes)
35 35_cover_with_damp_cloth_P9121877 		36_ready_to_bake_P9121878 (-1x-1, -1 bytes)
36 36_ready_to_bake_P9121878
37_spaced_in_oven_P9121880 (-1x-1, -1 bytes)
37 37_spaced_in_oven_P9121880 		38_sounds_hollow_P9121881 (-1x-1, -1 bytes)
38 38_sounds_hollow_P9121881 		39_cool_on_rack_P9121883 (-1x-1, -1 bytes)
39 39_cool_on_rack_P9121883
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