The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

gmagmabaking2's picture

We 3 gmas made it to week 4

November 20, 2014 - 12:44pm -- gmagmabaking2

Still Rye testing and holiday prepping... Here are our pictures... Folded Rye Bread and Rye Rolls with Sunflower seeds... 

Helen's lead in....  below are Barbra's...

   and then I will finish up with mine...


108 breads's picture

Spelt/Rye combination

November 6, 2014 - 2:02pm -- 108 breads

You know you are spoiled - bread-wise - when a solidly good bread seems okay and not worth making again. Although after time away and defrosting a some of this spelt/rye bread, made with tons of rye starter (well 300 grams), I might change my mind. Pretty good. Not great for those who work outside the home in terms of timing, but can be adjusted.

Grouchpotato's picture

my loaves are too flat

November 1, 2014 - 9:53am -- Grouchpotato

My loaves are pretty and the crumb is decent but they are too flat -- little more than 2 inches thick at the center.

My favorite recipe is 50% rye and 25% each spelt and kamut, hydration about 76%.  I bake in a cloche for 20 minutes, then remove the lid and bake for another 20 minutes.

The flours are home milled, "fine".

I'd appreciate your suggestions on how to improve the shape.

whizkid's picture

Storing sprouted grains and fresh flour

October 24, 2014 - 3:18pm -- whizkid

I just got the new Reinhart cookbook, Bread Revolution, and right now I'm experimenting with some of the sprouted flour recipes. I'm sprouting, drying, and grinding my own wheat flour but only as much as I need.

Since the sprouting process takes so much time, I would like to either sprout and dry a few lbs of wheat berries at a time, or grind large amounts into flour to save for later. However, I don't know if the rules of storing the grain or "aging" the flour are different for sprouted grains. 

108 breads's picture

Getting flours and grains organized

October 24, 2014 - 8:54am -- 108 breads

Put together a spreadsheet-type table of possible flours, grains, etc. as I want to go beyond wheat, spelt and rye. Right now, I am just looking at recipes.

Suggestions would be most welcome.

Also fantasizing about buying a mill and going off the deep end with grinding my own flours. The descriptions here and elsewhere of the taste make that a tempting way to go.


David Esq.'s picture

50% whole white wheat with biga (Forkish loaf)

October 19, 2014 - 9:50am -- David Esq.

This bread came from Flour Water Salt Yeast, the 50% W hole Wheat with Biga formula.  I followed it pretty closely, although I do note that my scale does not match up with his measurements for the yeast. Since his measuring spoon equivalent yielded less yeast than his weight measurements, I used the measuring spoon equivalent.  The only thing I added were a few oats in the basket to reduce sticking.  It worked for one of the two loaves.

Loaves side by side

Cher504's picture

Bio-Kinetics sprouted flours?

October 6, 2014 - 6:34am -- Cher504

Hi all, 

I'm relatively new to TFL - only been baking breads for a few months (though I've lots of experience baking cakes and sweets). Has anyone here tried Bio- Kinetics sprouted flours?

My neighborhood store recently started carrying this line of products and I'm curious if the sprouted wheat or barley flour would be the same as using barley malt?  


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