The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

Whole grain and multi-grain breads

mutantspace's picture

Difference between soaked seeds, soaked toasted seeds and toasted seeds

May 16, 2017 - 11:06am -- mutantspace

Hi there

just a quick question

sometimes i see people soaking their seeds overnight (particularly flax/linseed and i understand thats a digestive issue) other times people toast the seeds before putting in soaker and other times they toast on the day of their bake, let them cool down and toss them into the mix - what is the difference?

Is it a hydration issue? A taste issue or none/all/more of these things

oh and one other ting: what is the maximum amount of soaker in a bread peple advise as ive seen it going up to 30+%




Friendlyman's picture

Can anyone please give me some advice

May 9, 2017 - 7:18pm -- Friendlyman

Good Evening,

I hope I'm posting this in the right place. I just joined. 

I'm looking for a Challah/Bread recipe that I could make using these flours together.

Oat flour, white whole wheat and white spelt flour.

I could also use old fashion oats. Flax seed, and chia seeds.

I know I just can't replace one with the other and I need to know how much to use of each in order for it to rise. 

Lechem's picture

It's amazing how quickly grain begins to sprout

April 23, 2017 - 3:46pm -- Lechem

Can't find Red Rye Malt anywhere so I've resorted to making my own. Last time i picked up a bag of spelt grains by-mistake. Sprouted, dried and ground them for malt but this is the first time for rye malt. Bank Holiday next weekend in the UK (every first and last Monday in May is a holiday) so plan on making some Borodinsky bread which I've done many times before but will be my first time with the correct malt flour. It's just amazing how quickly they come alive. It's been just 24 hours and the shoots are beginning to appear. 

mungie's picture

Sprouted Struan Bread (Reinhart's Bread Revolution)

April 12, 2017 - 10:54am -- mungie

The Sprouted Struan Bread in Reinhart's Bread Revolution provides for a whopping 2.9% instant yeast (baker's percentage). Could this be a mistake? The recipe in the book calls for 5 teaspoons (!!!) of instant yeast for 522g of flour. The formula is as follows:

Sprouted whole wheat flour: 87%

Sprouted corn flour/cornmeal: 8.7%

Sprouted brown rice flour: 8.7%

Salt: 2.9%

Instant yeast: 2.9%

Brown sugar: 16%

Water: 54%

Buttermilk: 33%

Cooked brown rice: 11%

Any insight would be greatly appreciated.

Elsasquerino's picture

Elsasquerino's spelt & milled flax sandwich loaf

April 1, 2017 - 1:36pm -- Elsasquerino

Proud of this one... I made this! No recipe just threw it together using the knowledge and feel for things I've developed through practice - it feels good!

So good i can't help showing off on here. Although if anyone's daft enough to attempt my first recipe, be aware it's hardly tried and tested; it's worked once, and it tastes delicious, i darent promise it will work again --


60g starter - mine is a 50/50 mix of rye and wholewheat at 100% hydration

200g spelt flour - i used half wholegrain half white

200g water


Subscribe to RSS - Whole Grains