The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

jts1968's picture

(Mostly) Whole Wheat

June 22, 2016 - 2:00pm -- jts1968
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This was today's attempt at a Forkish-ish Whole Wheat. It's approximately 60% WW, 40% Unbleached AP. I used my sourdough starter and 1/5 tsp Fleishman's dry yeast. I baked it in a cast iron dutch oven.

 

The measurements are a bit vague because I discovered I was nearly out of APF, so I had to improvise a bit. :-)

 

It's still cooling, so I haven't sliced it yet (no crumb shot).

 

Cooled now.

 

Bungalow Dyl's picture

First Loaf Recipe Request

June 3, 2016 - 5:39pm -- Bungalow Dyl
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Hello,

First of all, thank you for contributing and making this site the wonderful resource that it is. 

Second, I am looking to end my dependance on grocery stores for bread. As I am fairly nutrionally mindful, I figured I would skip the white bread first loaf. I am nes to baking bread but not a stranger to the kitchen.

Smo's picture

The Easiest German-style Spelt Recipe, Ever

June 1, 2016 - 10:46pm -- Smo
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Well, that's the idea anyway.  I've been working on this one for years and didn't want to post it until I felt that I'd mastered it.  That came sooner than expected this year, when I switched to using pullman loaf pans and things got immediately easier.

The goal of this recipe is to be something that I can bake every week for the rest of my life, no matter how crazy things get.  So far, so good.  The recipe features:

Abelbreadgallery's picture

Muesli bread

May 30, 2016 - 1:42pm -- Abelbreadgallery
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The dough mix consists on bread flour + whole spelt flour + rye sourdogh.

The combination of grains and cereals is just a non sweetened muesli mix that you can find in any store, thet contains rye wheat and corn flakes, sunflower seeds, linen seeds, hazelnuts and other dried fruits like figues, apricot, raisins, banana and coconut. I soaked one cup of this muesli mix in one cup of warm milk with some honey for some hours, and added to the dough in the last minutes of the mixing process. 

Natyam's picture

WW Out of the Wood Oven...Again

May 19, 2016 - 7:51pm -- Natyam
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Aloha Bakers, I know it's been a while since my last post. I have been baking and brewing as usual, but a little too busy to stop by. I made some time today to show a few shots of what I have been up too. 

 

Flour note: I have since switched to Giusto's WW flour, super fine grade. The consistency is like white flour and it is by far the best/easiest flour I have ever worked with. I really recommend it over Bob's, especially since Bob's WW flour started to get more and more course. 

metropical's picture

teff troubleshooitng

May 18, 2016 - 8:58am -- metropical
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this is a levain based multigrain loaf that I subbed 1/2c teff and 1/2c water for 1/2c bread and reduced the added water by 1/2c.

I though to keep the density correct.

Didn't work as planned. The dough was definitely still too wet when I made the bread.

Is that the cause of the cracks on the bottom?

Does teff require a bit more yeast than 100% wheat  breads?

 

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