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

wholemeal 100% not STRONG

March 5, 2015 - 8:37am -- ghazi

If you take a look at these dark chocolate looking loaves. They might not look very pleasing to the eye, to me they exhibit everything you need in a healthy brown loaf without the heaviness of a strong flour. Ive been told I would struggle to make hearth breads (long fermented) with this local wholemeal flour used in our traditional cooking. It took a long time and now I am so happy to finally have something that is available (milled) right at home.

This is what I did.

1kg wholemeal flour

700ml water (Autolyse 1.5 hours)

19g salt

Stu_NY's picture

Soaker benefits with whole grain?

February 28, 2015 - 1:38pm -- Stu_NY

I am still pretty inexperienced baking bread but focused on making tasty whole grain loafs at this point. I am milling my hard red winter wheat berries with my Kitchenaid mill attachment.

I picked up Peter Reinhart's "Whole Grain Bread" book and have been working with that after some initial work with recipes on

sandytroy's picture

switched to using a cornstarch wash on my dill rye now...

February 15, 2015 - 5:38am -- sandytroy

Been pretty happy with using a cornstarch wash on my dill rye now. 

- Love to get any "rye tips" from folks.

(seeds charnushka and caraway)

Cornstarch wash tip:  (can cut in half, ¼ teaspoon cornstarch, ¼ cup water)

Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste.

Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy/clear, about 30 to 60 seconds on high.

It will keep in the refrigerator for two weeks; discard if it has an off smell.

OOdles's picture

Spelt, Whole Wheat and 1/6th Enriched

February 13, 2015 - 2:09pm -- OOdles

I've crafted a loaf that's roughly a sandwich type of bread, though it eats beautifully stand alone. It gets a good rise, dense but fluffy. 

Im wondering if it is possible to mix the dough and immediately put it in the refrigerator to retard it, leave it overnight and the next day, punch it, shape it and proof it whenever I can get to it. 

Any advice would be greatly appreciated. 

Sarah LuAnn's picture

I've done whole wheat... what about multi grain?

February 13, 2015 - 9:33am -- Sarah LuAnn

Yesterday I made a whole wheat loaf that turned out great. When he tried it, my husbands comment was, "Well, I guess the only thing left for you to figure out is multi-grain." My interest in sourdough started with a multi-grain sourdough we bought at the local grocery store bakery and loved, so that has kind of been the goal of all my sourdough learning.


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