Whole grain and multi-grain breads
How is the gluten strength? How is the taste? I can't find good whole wheat flour for bread. I'm considering to purchase some imported whole wheat flour like gold medal to try. Any advice? Thanks~
I love this recipe. Super easy and quick. Great taste and nice crumb. This seems to be my everyday go to bread.
16oz. White Whole Wheat Flour
3/4 cup Fat Free Milk
3/4 cup filtered water
3 TBSP. Gluten
1TBSP instant yeast
1/2 tsp. fine sea salt
2 TBSP Honey
2 TBSP Oil
I mix this in my bread machine. Liquids and salt first. Flour mixed with Gluten next. Topped with yeast. Mix on short dough cycle. Put it in a greased 9x5 pan and let it rise. Bake 30 mins. at 375 degrees.
I've tried to make Hamelman's Pain au Levain with Whole-Wheat recipe from "Bread, A Baker's Book of Techniques and Recipes" three times, and I have yet to achieve a truly pleasing loaf. I also tried a very similar recipe that I found on the internet, with similar results.
It's not all bad news. The flavor of the bread is quite good. I'm happy enough so far with the degree of openness of the crumb and the texture of the interior.
Now for the bad.
This week we tossed out the word "Multi-grain" and then got together to see where that would take us. This time it is the youngest of us that was mega-multi-tasking in her kitchen. Not only was Helen joining us in her bread effort, but she was making some really amazing cookies for a bake sale for her youngest daughter.
I am thinking all of those goodies probably sold really fast and were greatly appreciated by the buyers!
I just found out that Vital Vittles not only grind their organic wheat daily, but they also sell them for $1.50/lb. Not too cheap, but pretty affordable methinks. Their loaf breads are super yummy, so I can imagine the flour being a good quality too.
Hey guys, I have just started grinding my own flour from hard red and hard white wheat. I have just started making bread at all.The flour my grinder turns out is very course. My starter gets on well, but when I try to make a loaf, I get almost no rise and almost no spring. So far I have made an inedible brick, a barely edible brick, and tonight a decent but very heavy loaf. I have searched here and found with heavier flour add more water. This was before tonight's loaf, and I added more water, but was hesitant to add to much. Add more? Am I on the right track? Thanks
Remade a 100 percent spelt bread three times, adjusting for rising times and amount of starter. Still not perfect, but getting better. Proud of my starter.
I have a whole wheat + molasses & seeds bread recipe. It tastes great but I can never get it to rise. I'm trying to use a no-knead approach...which maybe wrong for this recipe. Here's a photo of the bread and here's the ingrediants.
Any suggestions on how I can get this yummy lump of bread to rise a bit more?
2 1/4 cups white flour
2 Tbsp gluten flour
1 cup whole wheat flour
I have been making a "slow bread" for several years now that is a combination of whole wheat and bread flour and at times other grains mixed in. No kneading and the time from starter to bread making meets my schedule. Lately I have been hungry for a good rye bread. All the recipes I have considered are the standard method for bread baking and mostly sour rye recipes. Can I make rye bread with a starter, no knead method? Any hints on how to do this would be appreciated.