- You don't need to dissolve the yeast first. Just mix it in with your other dry ingredients. - You will want to cut your normal rise times in half. - You can get away with a single rise. Just mix, kneed, rest and shape the dough. You don't need to let it double before shaping.
I guess it depends on what you're trying to do. If you're keeping it as just a quick loaf, you're a-ok going with what thornedillusion said. However, if you wish to try to emulate just using regular yeast just use substantially less.
Active dry needs to be 'woken' in warm water first, instant as mentioned can be mixed directly into the flour. If you go this route, also, you will want to go through two full rises (mix, knead, rise, punch down and shape, proof, bake)
I just made a whole wheat bread tonight, but I cheated and used my bread machine. But if I were to make it by hand, I would use the same ingredients, but use warm water instead and still use the instant or bread machine yeast. I would let it rise until double, punch it down, shape my loaves and then let it rise again, and bake off. I will do this when I make my sourdough whole wheat bread. I will make two loaves and bake it in the oven. I just use the machine to knead the dough. Seems my arthritis makes kneading bread not as easy as it used to be. Also, when substituting instant yeast for active dry yeast, it just means you need to use less, by half, and you don't have to add it to the water to activate. You can add it right in with the flour, but still use warm water when making the dough. As for the number of times to let it rise, I let my dough rise once,then punch down and shape into loaves, then let the loaves rise before baking. I have never had a problem.
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- You don't need to dissolve the yeast first. Just mix it in with your other dry ingredients.
- You will want to cut your normal rise times in half.
- You can get away with a single rise. Just mix, kneed, rest and shape the dough. You don't need to let it double before shaping.
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100% fresh yeast = 40-50% active dry yeast = 33% instant yeast
Active dry needs to be 'woken' in warm water first, instant as mentioned can be mixed directly into the flour. If you go this route, also, you will want to go through two full rises (mix, knead, rise, punch down and shape, proof, bake)
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Seems my arthritis makes kneading bread not as easy as it used to be.
Also, when substituting instant yeast for active dry yeast, it just means you need to use less, by half, and you don't have to add it to the water to activate. You can add it right in with the flour, but still use warm water when making the dough. As for the number of times to let it rise, I let my dough rise once,then punch down and shape into loaves, then let the loaves rise before baking. I have never had a problem.
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