The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

Whole grain and multi-grain breads

nayminlwin's picture

Wheat middling (bran) and Bread Flour mixed sourdough bread

July 13, 2017 - 11:18pm -- nayminlwin

Living in a place where you can't buy whole wheat flour, I finally got a good way of making whole wheat sourdough bread.

"Wheat Middling"

For some reason, we translate this as semolina even though it's just filtered out remains from milling normal white flour, not durum wheat. We use it mainly to make traditional desserts. I suppose you can replace it with raw wheat bran.

First the sponge which doesn't exactly turn into a sponge.

Mix 40g of starter, 60gm water and 80g of wheat middling. If you're using plain bran, add a bit of white flour as well.

bäckerdave's picture

Spelt/Rye Troubleshooting Help

June 13, 2017 - 12:18pm -- bäckerdave

This past weekend I decided to make a really nice looking spelt loaf with rye, walnuts, and buttermilk.  Everything seemed to go right during fermentation except I really did not get a good ovenspring.  It stayed only slightly larger than its size before baking.  However, despite its dense crumb, it still tasted great.  I was just bummed out that this happened, plus I'd like to know what caused it so I can correct that in the future.


Got-to-Baguette-Up's picture

Whole Wheat Always Gummy, or I Undercook?

June 9, 2017 - 3:27pm -- Got-to-Baguette-Up


For the first time since I started getting into hearth breads, I baked a 100% whole wheat loaf.  It was 100% hydration, and it was a bit hard to handle, but it made some nice (extra long, because it was stretchier than I thought) baguettes.  The flavor was excellent, the same as I'd experienced when using the 'soaker' method from BBA.  

Lechem's picture

This might be a very stupid question

June 7, 2017 - 4:41am -- Lechem

Please excuse my ignorance.

Can you make bread from pre-cooked (or par boiled and then dried) wholegrain durum wheat? And if you can will you get the same end product?

Someone has asked if they can purchase durum berries for grinding at home and while trying to help them I can only find precooked whole berries.

clazar123's picture

Quinoa flakes-ideas for best use

June 5, 2017 - 7:28am -- clazar123

I have about 2 cups/12/oz/340g of qunioa flakes. I originally bought when I was exploring gluten free baking but never used it. They are aging but still good and it is time to bake down my cupboard a bit. What does it bring to the party, how does it behave and what are some ideas on how best to use this powerhouse grain? I know I can simply incorporate it into a multigrain loaf but I am also interested in quinoa-based recipes. Wheat based or gluten free ideas welcome.

mgirard's picture

Question about Hamelman's Bread

June 4, 2017 - 11:57am -- mgirard

Hi everyone,

I am a newly addicted newbie baker. Besides watching lots of YouTube videos and reading a number of blogs on TFL, I began my bread making journey reading both "Tartine" and "Flour Water Salt Yeast". While I enjoyed both, I recently bought Hamelman's "Bread". After reading the book cover to cover (or almost), I still can't figure out if by bread flour Hamelman means AP flour or bread flour per se. Any pointers?





RB32689's picture

100% Wholemeal Spelt Bread

May 31, 2017 - 10:45am -- RB32689

In my baking I use only 100% wholemeal spelt. I put the dough into silicon moulds and after a single rise to approx double the size, I cook for 55min at 180c. Usually I spray in water at the start. The texture is good but I do get a reverse oven spring. When I put the tins in the oven the dough is slightly rounded upwards. At the end of the bake it has dropped to slightly less than level, but there are lots of small air holes in the bread and internal texture is acceptable. 


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