The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

JennyBakesBread's picture

Grow your own grain?!?

June 2, 2015 - 4:36pm -- JennyBakesBread


Does anyone grow wheat or rye for milling (or otherwise eating)? Does it make a substantial difference to the taste of your bread? Are there any differences to consider if growing grain for cracking and/or sprouting rather than milling?

I'd be fascinated to know whether it's possible and practical to grow a small amount 5-10 sq metres of grain on an allotment/vegetable garden for fun.


ankur187's picture

undercooked bread

June 1, 2015 - 11:29pm -- ankur187

i baked a bread using the following mixture.

250g whole wheat flour
250g Bread flour/White flour
100g Semolina flour

used Honey in the yeast mixture.Kneaded the dough for 20-25 mins. After kneading the dough was soft and a bit sticky. It doubled in Volume in an hour.

Shaped the dough and added it to a Bread tin.
kept the tin in the Refrigerator overnight it had nearly doubled in Volume by the next Morning.

Pizza Fool's picture

Pain au Levain - bolted wheat

May 20, 2015 - 4:15am -- Pizza Fool

Howdy! Peter Reinhart's Pain au Levain from ABED using 100% bolted wheat, mixed leavening and 60 hrs cold fermentation.  

Not sure why the center caved and browned like that - I've seen that on Tartine style emmer, spelt or einkorn loaves.

I must have degassed the center a bit in my fumblings because of the lack of larger holes there.

I attempted a loaf at 96 hrs with bolted wheat but it overfermented. 


Yay bread!



108 breads's picture

104 percent hydration whole wheat bread

May 12, 2015 - 12:24pm -- 108 breads

Except for the disastrous transfer to the dutch oven, I was pleasantly surprised. I expected a goopy mess of a dough, and while the dough could not be shaped exactly, I was able to build strength and work with it. This was bread #76. Oh, in addition, this bread proves the existence of some divine presence with an interest in bread.

OOdles's picture

My loaf eats beautifully for 1.5-2 days. Then, turns rancid?

May 3, 2015 - 3:40pm -- OOdles

I've been baking the same loaf for a couple of years now with the flours as follows: 2.5 cup w wheat, 2.5 cup spelt and 1 cup bakers choice.

In addition, there are some mixed grains and seeds, wheat germ vital WG and about 1/2 cup turbinado sugar. 

The loaf always comes out perfect and has been edible till it's moldy till recently. I purchased the ingredients in bulk from a respected natural foods distributer and sometime thereafter my issue has arisen.

Doc.Dough's picture

Buffering capacity of whole grain flours?

April 30, 2015 - 1:09pm -- Doc.Dough

Having read a lot of claims about whole grain flour extending the LAB growth phase of starter refreshment and dough fermentation (and believing it in general) I have not been able to find a reference that quantifies it.

Does anybody have real data (or a link to a paper containing real data) on the buffering capacity of whole grain flours? Before I go to the trouble of doing this for myself, I thought I would just ask.


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