Freezing Whole Grain Baked Goods

We always bake ahead, so we have extra bread in the freezer all the time.  When you have put a lot of work and a lot of good stuff into making this great bread you also want to store it properly to keep its splendor to the last slice.   It is more cost efficient and time efficient to make several loaves at one time, keep one out for use and freeze the remainder in the deep freeze. 

Here are a few tips to use when freezing the baked whole grain breads and buns

• Always let the bread cool on a cooling rack (protected from flies with a tea towel if necessary) until completely cooled, before you wrap it up.  It will get soggy otherwise, and be more likely to go moldy.
• If the bread will be eaten in a day or two--or if it is a good keeper, three or four days--it is best to store it a coll room temperature, loosely wrapped in a a clean cloth or a clean paper bag or kept in an old fashioned bread box.  Bread kept at room temperature in an air tight container or wrapped tightly in plastic is likely to mold quickly, so if you use a bread box of any kind, be sure it has some ventilation.
• Always pack the breads in 2 plastic bags (double bagged) to eliminate freezer burn
• If you will only use a few slices of bread at one time, you can pre-slice the loaf and freeze the number of slices you require in a day or two in one bag.
• Using Dough Enhancer in the bread will keep the bread moister in the freezer so when it is thawed it is a fresh as when it was baked.
• Whole bread will stay moister than cut or sliced bread though.
• Don't leave your whole grain breads  in the freezer longer than 2 months.
• To thaw your baked goods, remove the frozen product from the freezer and place in the microwave briefly, just to thaw (2 to 3 min. on defrost)  If you leave them to thaw in the plastic bag, they could become soggy, so it is better to remove from the plastic bag if using this technique. 
• Whole grain cookies should be frozen.  Cookies made using whole grain flours, will not stay fresh longer than about 3 days.
• Whole grain muffins and cakes should also be frozen.  Only thaw what you can use in a day or two.