August 10, 2014 - 8:38am
Trying to replicate whole wheat with whole wheatberry bread.
I'm from South Africa where every shop used to sell white, brown and wholewheat loaves. The wholewheat loaves were simple and delicious: wholewheat crumb with intact wheat berries for crunch. I have not found a recipe that enables me to replicate this bread, but the quest continues and helps me improve my bread baking skills hand over fist.
- should the soft, white wheat berries I bought from a local mill be soaked before I add them to my whole wheat sourdough?
- Does the addition of wheat berries mean that I have to increase my starter percentage
- How does one incorporate hard red wheat berries whole: by soaking or boiling them first?
Thanks so much
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i put whole grain berries into bread. One way is to scald them for 10 minutes and then let them soak in the water in the fridge for 24 hours. Another way is to soak them for 4 hours and then sprout them for 24 hours. The 3rd way is to cook them until done like a porridge.
No change to SD amount is required but the hydration may need to be altered to account for the extra moisture from the berries. Some also add some SD to the porridge, scald or sprouts too.
After gluten development with 3 sets of slap and folds, I incorporate the berries during the first set of stretch and folds. After the 3rd set of stretch and folds they are fully incorporated.
Does scalding them change the flavour or texture at all compared to soaking or sprouting?
similar tastes and textures. I would think the scalding then soaking route would be the one to try first and most likely what your example had it it.