The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

Whole grain and multi-grain breads

Weizenbrot's picture


February 18, 2017 - 3:47pm -- Weizenbrot

The formula is from Hamelman's Bread, exactly as it appears in the book except scaled down to fit a 9-inch Pullman pan. Dense and delicious. Especially good with smoked fish!

Simple and quick to make. I would encourage any of you rye lovers to give it a try.

emmsee's picture

No Knead Multigrain Bread Extraordinaire

February 12, 2017 - 10:56pm -- emmsee

I'm an Aussie Grey Nomad (retired and travelling Australia in my RV) and have followed No Knead methods and recipes since I became interested in bread making.

Because we are on the road with limited storage space I do not have a Stand Mixer nor a large Food Processor and that's how I found No Knead bread. Time is my friend and the greatest friend of No Knead exponents.


davidhunternyc's picture

Best Source to Purchase Whole Grain Einkorn Flour?

February 10, 2017 - 10:11am -- davidhunternyc


I am trying to find the best and purest source to purchase whole grain einkorn flour. I have been having problems with my bread lately and I need to look for a different source at this time. Is their a producer of einkorn that is considered the gold standard? Please let me know. 



VonildaBakesBread's picture

Upping the hydration (Reinhart's WW Sandwich Loaf)

February 6, 2017 - 3:14pm -- VonildaBakesBread

I am trying to increase hydration on Reinhart's WW Sandwich Loaf recipe. Am I correct that I do this when adjusting the final dough, or should I add more water to the biga or the soaker? 

Does anyone have a source to see good pictures of what 75% hydration dough should look like? (Preferably pictures of several different hydrations) and videos of how to knead it, even if it is just for the three-four minutes Reinhart recommends? (I see one in the video section on this site, and wonder if there are other methods)



VonildaBakesBread's picture

Second try at Reinhart's Whole Wheat

February 6, 2017 - 2:57pm -- VonildaBakesBread

Hello, all! This is what I ended up with this time. Tasted good. Went bad early (four-five days). Was quite wet, but not raw. It measured 190 on the thermometer before I stopped cooking it. I consistently have cracks in the crust above the loaf pan. Any ideas for improvement? Appreciate it a lot!



MayaRao's picture

Small batch Whole Wheat sour dough Bread

February 3, 2017 - 6:29am -- MayaRao

I baked my first load after reading a post by ssorllih (link to thread above). It turned out great. Its a great recipe and I highly recommend it.

I am vegetarian so I substituted the chicken fat with evoo / butter and chicken brother with plain water..

CHbkr's picture

Tartine Whole Wheat - something went wrong

January 29, 2017 - 9:46am -- CHbkr

I tried making the Tartine Whole Wheat recipe (66% WW), but when I took the dough out of the fridge this morning, it had risen above the basket rim and oven drooped over. The loaves had a nice crumb texture (very moist) with a crispy crust, but they didn't rise much at all and had an overly sour taste. I'm guessing it overfermented. My starter was 24 hr since last feeding. I also upped the hydration to 100%. I'm guessing I should use a less mature starter and/or less leaven. Any other ideas on how to improve?


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