Whole grain and multi-grain breads
This bread is an easy to make, tasty, whole grain sandwich bread that I bake regularly for my little bakery. It doesn't require sourdough - but can be made with it.
German breads are typically not - or very little sweetened. If you like it sweeter, you can add more honey.
Baked some Buttermilk Bread today to fulfill a request from my Daughter. Specifically with sesame seeds. I was pleased with this double recipe's turnout. I got the four in all accross one oven rack. I think they baked evenly, though they were almost touching. I used two straight sided pans, and that allowed for a bit more space. I toasted the sesame seeds prior, but stopped when they were barely colored. Two were shaped 10 minutes earlier, but the other loaves caught
Hello Everyone!
I'm attempting to make a 50% whole wheat loaf by adjusting the first recipe below. I am unsure how adjusting the amounts/ingredients in the recipe will affect the end result. Any advice/suggestions would be greatly appreciated!
Original recipe:
KA bread flour 100%
Salt 2%
Wheat germ 2%
Sugar 5%
Butter, melted 5%
Instant yeast .83%
Water 68%
New recipe:
KA bread flour 50%
KA Stone ground whole wheat 50%
Starter (100% Hydration) 40%
Wheat germ 2%
Maple syrup 5%
i've been making a few different recipes for ww sandwich loaves. i'm not happy with the results.
i'm looking for something similar to the softness of a store-bought loaf. i've never done a sourdough starter, so i'd rather the suggestions be with yeast.
i have ww flour, ap flour, gluten, dry active yeast, white sugar, brown/natural sugar, raw honey, milk, kefir.
i'd also LOVE to be able to add other goodies like oats, nuts, wheat germ, flax meal, and such.
I made toast from San Joaquin Sourdough the day after it was baked, and the smell and taste of the rye flour (though only 10% of the total flour weight) was very prominent compared to the day before when the loaf was first sliced. I've noticed the same thing with the Vermont Sourdough: it taste rye-ier after a day or two. Anybody else have this experience?
It's actually kind of pleasant, as I like rye flavor.
Glenn
I was going to mix the bread (soaker, pate fermentee, etc.) tomorrow morning.
Got a call, must urgently go to a meeting all morning.
What can I do with that pate fermentee and soaker? Can I retard the pate? HELP ME! Thanks.
hello, i'm new to these parts and new to bread baking... i'm looking for a bit of help
i made the recipe located here: http://busycooks.about.com/od/yeastbreads/r/honeywheatbr.htm
i made half of the recipe, since i only have one loaf pan.
I've been baking PR's whole wheat sandwich loaf often with a sourdough starter and it comes out great. I would like to try omitting the big slug of yeast in the final dough. Has anyone done that? Would it affect the taste or the crumb?
A thought has just came across my mind. When we want to include cracked grains or seeds in our bread mix we usually soak them for many reasons, one of which is to soften them up.
Could sifting the whole wheat flour, and soaking the bran overnight, and re-including it into the final mix improve the crumb texture of wholewheat bread??
Only way to find out is to try. Anyone ever tried that before?
thanks
khalid
