The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

JamieOF's picture

Today's Personal Baking Challenge

September 27, 2016 - 3:59am -- JamieOF

My wife and daughter love grain breads with plenty of seeds, so they challenged me to bake them one. 

I came across this recipe that looks delicious, but 2 thing concern me; the amount of yeast in this (32 grams of dry) and the hydration of 82%. 

Regarding the hydration, I've never baked anything with rye, or this amount of whole wheat so I am not familiar with the affect the absorbtion qualities will have on the final dough. My thinking is that if it's very wet, it will make it easier to fold in that much seed. 

steffanie.f's picture

Tips for making bread with lower gluten flour

September 23, 2016 - 10:50pm -- steffanie.f


I recently bought a 30lb box of heritage wheat berries from a local farm, the variety is ancient and unique to Southern Arizona and I haven't been able to find any information on it. I ground some flour and tried making my usual 100% whole wheat bread recipe with it today, and it was a complete failure. After the first rise, I tried shaping the dough and it just tore into pieces, no stretch whatsoever. I know ancient grains will behave differently, but I am at a loss as to what to try next. What can I do to make bread with this wheat?

rrralec's picture

Looking for general rules to convert recipes to overnight, two part

September 6, 2016 - 6:29am -- rrralec

Hey all, 

First time poster, long time reader. What a great resource. 


Looking for a bit of advice on a standard way of converting recipes to a two part biga/sd starter + soaker method. 

This bread, from Reinhart's WW, is the spent grain recipe and it turned out perfectly for me. 
I was happy to give the bread time overnight with grains and a biga (yeast,flour,water) in the fridge and a soaker (flour,water,salt) at room temperature. 

Gave me very little work other than combining and proofing after taking off the chill. 

MontBaybaker's picture

Adding a soaker - is there a maximum percentage?

August 24, 2016 - 8:53pm -- MontBaybaker

For flavor variety, if I want to add a soaker (to soften grains) to a recipe that doesn't use one, is there a maximum percentage of dry soaker ingredients I should use in the final dough?  I've turned out some decent loaves of Forkish 50% Whole Wheat Bread with Biga, but would like to play with replacing some of the wheat in the final flour weight with flaked mixed grains or whatever's in the freezer.  There are so many interesting combos and flavors to consider.

Runnerfemme's picture

To mill or not to mill. That is the question.

August 22, 2016 - 12:05pm -- Runnerfemme

Looking for some opinions. I am a long time, fairly advanced home baker and cook, although I've only really gotten into bread baking in the last year.  I bake at least one loaf weekly, usually 2.  I have been reading about milling one's own flour.  Is it worth it for flavor; is it worth it on cost; is it worth it on convenience???  Thoughts.  And if you are pro milling - please tell me what mill you prefer overall.  All advice is most welcome!

Here is my current pro/con list:


paresh1955's picture

What is considered as whole-grain flour?

August 19, 2016 - 5:49pm -- paresh1955


JFYI I'm fro India. Here, we can get only two types of flours, namely:

 1) Maida(AP??), a very finely ground wheat after flaking off the bran and,

2) Atta, a finely ground whole-grain, with the bran included.

I normally bake my bread with 70-60℅ Maida & 30-40℅ Atta. This turns out fine with a reasonably good crumb & flavour.

valentine1932's picture

Using cooked grains in bread

August 12, 2016 - 10:21am -- valentine1932

I just made 2 loaves of the most delicious bread from a recipe I found.  I had to re do the recipe because it was all jumbled together and hard to work out the ingredients this way, so I put all of my DRY into the mixer bowl first, then mixed my wet in a large bowl and poured that in and it was delicious.  Since it is l00% whole grain, of course, it is not real high.   I let mine rest in the refrigerator because I was very tired and wanted to go to bed, and this morning it was gorgeous.  Took directly from fridge into 350 oven and it came out beautiful and healthy.

Budge's picture

Grain Storage

July 20, 2016 - 10:47am -- Budge

I am interested in buying grain in bulk and obviously want to store it properly. I have read about bucket storage systems, Mylar bags, and oxygen extractors. 

Other than keeping grain dry and away from insects and pests, how much do I need to worry about Mylar bags and oxygen extractors? They seem like overkill unless I plan to store for years.

I have heard than grain found in 2500 year old Egyptian tombs was ground into usable flour.

ryebreadasap's picture

Smo's Spelt Recipe Math

July 11, 2016 - 8:58am -- ryebreadasap

I am hoping to reach a wider audience. The post below this by Smo for the Easiest Spelt-German Recipe Ever has the recipe for the 9" pullman pan.  I got the 13" pullman pans.  Can someone help me figure out the amounts to use? I wrote more on Smo's post.  I need the flour and water and seeds and also what size and where to get plastic rising containers of the appropriate size.   is there a recipe calcuator wher i can plug in the amounts for this 100% hydration recipe?


Thank you for your time


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