The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

ghazi's picture

Malthouse loaf

July 7, 2014 - 9:39pm -- ghazi

Made this yesterday and the results were a little weird if not very different to what I am used to

Left the flour/water to autolyse for 2 days, since starter wasn't ready to go. It was sitting at around 70F sometimes little higher sometimes lower. I wonder if this made a difference to the color of the crumb, im thinking oxidizing here not sure exactly what happened though it was quite a weird loaf.

430g malthouse flour

275g water

90g starter (50% hydration)

8g salt

MIchael_O's picture

Interesting 1880 German Baking Book

June 30, 2014 - 6:22pm -- MIchael_O

Chemie der menschlichen Nahrungs- und Genussmittel, Volume 2 is a German book available on Google Books, has anyone tried to translate this book? I only read moderate German so it takes me a long time to decipher some sentences. I want to translate this book with the help of others because this book seems to have really good info.

Foe example, I was trying to make a king cake with natural food dyes, but I didn't know how to produce a purple color, well this book lists methods used by other cultures:

Red: cochineal, beets, madder juice, cherries

jessicac's picture

Freshly Ground Grains - Bread Won't Rise!!

June 18, 2014 - 8:21am -- jessicac



So, I'm very new to bread making! I generally try to stay away from overly processed flour because it makes my stomach hurt... (Sad life). However, I recently got the dry blade container for my Vitamix and I have been experimenting with grinding my own grains. It works amazingly for crackers, cookies, brownies, etc., but my bread attempts have proved to be completely unsuccessful. The bread won't rise properly! I just want to make yummy breads for sandwiches or dinner rolls maybe? I need help from some of you bread experts!


ghazi's picture

Whole Spelt

June 11, 2014 - 10:49am -- ghazi

Caught it this time!

This is my favorite bread, really something in the flavor makes me wonder after every slice. Complicated yet subtle

Never going back to instant yeast, baking with SD is the only way to go with the fewest ingredients

Sourdoughty's picture

Spelt with a pre-ferment?

June 8, 2014 - 5:12pm -- Sourdoughty

I am used to the best tasting yeasted breads being made with a pre-ferment, so it seemed natural to me to think about doing a spelt bread with one, especially as have found the flavour of straight yeasted spelt a bit boring for such a pricey and trendy grain.

What do people think? Pre-ferment, or is sourdough-ing it the way to go?

UnConundrum's picture

Einkorn anybody?

May 29, 2014 - 5:57pm -- UnConundrum

My brother has asked me to experiment with emmer and einkorn.  Didn't find any emmer yet, but did find einkorn which I'm grinding myself.  I was wondering if anyone had experience with einkorn and could offer any suggestions.  I'm thinking of starting out with a 50% einkorn/ 50% AP and about 65% hydration.  Not sure if I should add some honey like a whole wheat bread or what special treatment it might need.  Any suggestions?


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