The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

  • Pin It

Whole grain and multi-grain breads

Frank99's picture

easiest methods

January 30, 2016 - 3:15am -- Frank99


I just graduated from starter school and have my first successful starter almost ready/ready. My next challenge is to figure out the absolute easiest method for baking with a starter - currently using fresh ground einkorn, but I'll try white flour as well.

My einkorn is autolyzing now. I like the concept of the long autolyze so I think I'll be sticking with this step. I'm wondering if there is a simple way to just plop in some some starter after the autolyze, let it rise and then bake without multiple steps like sponges, levains, etc.'s picture

Need help shaping...

January 24, 2016 - 11:22pm -- rmukuzwazwa@gma...

Hi all,

My Sunday bake was a whole wheat sandwich loaf (added some rolled oats too), but I struggled with shaping the dough properly for the pan.

I used a silicon loaf pan, and I suspect that even if I had shaped it properly it might still have come out a bit misshapen because the sides of the pan don't give much support.

alibey's picture

Whole wheat : My Sunday breads

January 24, 2016 - 1:29am -- alibey

Whole Wheat Bread

300 gr whole wheat flour

700 gr all purpose wheat flour

1 teaspoon dry instant yeast

1/2 tablespoon salt

600 ml water


1st raising 15 h in room


2nd raising in room 1:30 m. 

1st cook 10 minute in 230 centigrades on the stone+steam

continue to cook 30 minute in 200 C

taking steam out in the last 5-7 minutes at 200 C

bon appetite!


Recoil Rob's picture

Does adding whole grains and seed cause less rise?

January 10, 2016 - 11:38am -- Recoil Rob

I tried adding some King Arthur Harvest grains mix (four grains (whole oat berries, millet, rye flakes, and wheat flakes) and four seeds (flax, poppy, sesame, and sunflower) to my "Overnight White" recipe.

The result is delicious, great crust, but crumb is a bit dense, my bulk ferment was quite slow and it seemed my proofing stalled after 90 min. It occurred to me that the weight of the grains may have retarded the rise.

I used 23% grain, 230g to a 1Kg AP white flour, perhaps too much?

I added the grains to the dry ingredients, before the autolyse and mixing.

MikeyM's picture

LEVELING UP plain sourdough with grains - help!

January 3, 2016 - 11:17am -- MikeyM

Hi there - I'm using Chad Robertson's Tartine Bread recipe for sourdough and have had some solid results.

I typically use 900g of hard white flour (sometimes substituting a portion of this for spelt flour) and 100g of hard whole wheat flour, 700g of water and 200g leaven.

I'd like to start introducing some heartier grains into the dough (like oats, sesame, flax, etc) to present more complex flavours and textures, however, I can't find a simple recipe or guide that shows how much flour to remove (if any) in favour of the seeds.

Any guidance would be appreciated!

djkbread's picture

100% whole wheat hole structure

January 2, 2016 - 7:44am -- djkbread

First post here.  Would love some pointers on getting my 100% whole wheat to open up a little more.

Just made my first loaf of 100% whole wheat using the Tartine method.  89% hydration.  Gave the flour a 90-minute pre-soak before adding my leaven.  Four hours bulk ferment.  Four hours final rise.  Holes were a little tighter than I might like.  Any thoughts on how to coax it to open up a little better?  Longer pre-soak?  Higher hydration?

Thanks for any help you can offer!

Zythos's picture

My first try(s) at 100% Whole Wheat

December 29, 2015 - 6:31pm -- Zythos

Hi all,

I have just begun to experiment with wheat (I am normally a gluten free baker) and--being a purist and a proponent of whole grains--I have set my sights on 100% WW breads. Of the people I know that like to bake bread, I only know one that knows what a "preferment" is and when I use the word "autolyse" or even "soaker" I lose them too. So I thought I'd post some pics here and try to get some feedback from you more serious bakers.

Lazy Loafer's picture

Bag-end bread

December 29, 2015 - 12:02pm -- Lazy Loafer

Being the end of the year (how did that happen again so soon?), I decided to clean out the pantry to see what bits and bobs of flour and grain I had left and make something out of them. Man, I acquire a lot of kinds of flour over the year! I browsed the 'net and my books for some appropriate recipes and modified to fit.


Subscribe to RSS - Whole Grains