The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

RB32689's picture

What recipe do you recommend for Sprouted grains

October 20, 2016 - 4:13pm -- RB32689

I have today ordered 5k of spelt berries and 5k of wheat berries. I have never before used berries and ground them myself.

I thought it would be particularly healthy to start with 1K berries soaked overnight and ground next morning into a damp mush for baking 100% wholemeal bread.

Would it be possible for me to have some links to recipes that work for this type of bread flour cooking?








JamieOF's picture

12 Grain Loaf

October 16, 2016 - 8:29pm -- JamieOF

I was at the bulk store the other day to get a bit of vital gluten to try, and in the bin next to this was a "12 grain blend flour". I thought this sounded like something my wife and daughter might like so I got 1-1/2 lbs to try.

So some research told me the contents of this "blend" was: 

Hard whole wheat flour, whole spelt flour (wheat), kamut flour (wheat), barley flour, whole rye flour and dark buckwheat flour with granola oats, ground brown flax seeds, quinoa seed, amaranth seed, hulled sunflower seeds and millet seeds.

MarcosC's picture

An experiment in 100% whole wheat sourdough bread

September 30, 2016 - 5:46pm -- MarcosC

I love the taste of whole wheat bread, and hardly ever make any bread with white flour only.  My recipes can have anything between 1/4 to 1/2 whole wheat four, the rest being mostly all-purpose white flour and often a small amount of rye as well.  I have been pursuing the "holy grail" of 100% whole wheat for some time, but until yesterday it seemed whenever I got past the 50% limit, the result was always closer to brick than bread.  Doing some research to identify the causes of my failures, I came up with the following probable culprits:

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.


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