Whole Grains

Recreating wholegrain rye bread recipe by label

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Lovely bakers,

I would like to create a recipe for wholegrain rye bread based on the label of the bread I buy in the store when I'm not baking. Just for fun, for exercise. I think this is one of those Scandinavian whole grain rye breads. Isn't it? It is very healthy, tasty and nutritious. Very fragile to the touch and quite sweet in taste. I like it very much.

The ingredients on the label are as follows:

- cracked rye kernels 34.2%

- ~~woda~~ water

- sourdough starter 19.5%

- wholegrain rye flour 8%

- sunflower seeds 7.6%

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clas conditions 100% whole wheat pasta dough

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Whole Grains

I had 34 gr of clas (previously frozen, wheat clas, rye clas half-half)) left from a bread bake and wanted to use it up.

Since clas conditions whole grain dough even as you knead bread dough, I wondered how it would work on whole wheat pasta.

It yields a beautifully smooth dough!

Recipe:

150 gr ww hard red wheat, freshly milled ( I ran it through the mill twice)

1 whole egg (46 gr)

34 gr clas (about 21.3 gr water) about 7.8% flour from clas [12.7 g clas flour/(150+12.7)]

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Comparing "Bread" and "The Rye Baker" Formulas

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Whole Grains

I have been browsing the sourdough rye chapter in Hamelman's "Bread" and various chapters in Ginsburg's "The Rye Baker". One thing I noticed when I found similar formulas in both like French-style mixed rye and whole wheat is that Hamelman tends to use high gluten or bread flour for the non-rye fraction; Ginsburg tends to use AP (which is very rare anywhere in "Bread")..

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Flours Compared for Nutrition

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Whole Grains

I was browsing "The Rye Baker" looking for high rye % breads to try (I like to get a lot of fiber for health reasons). I started to wonder about the fiber content in whole rye vs medium vs whole wheat vs white flour. A web search turned up https://www.nutritionvalue.org/comparefoods.php which has a lot of detailed information and a great comparison feature. In short, for 100g of flour here are the fiber contents:

White enriched bread flour - 2.4g

Whole wheat flour - 11g

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80% Sourdough Rye w/ Rye Soaker

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Whole Grains

I baked the 80% Sourdough Rye w/ Rye Soaker from Hamelman's "Bread".

It has a whole rye sourdough and a whole rye soaker; the final dough comes out to 80% whole rye / 20% high gluten flour. My starter was unusually active, nearly tripled. But with all that whole rye despite the 80% hydration and high gluten flour, the bread has a, shall we say, low profile and a tight crumb. I did no scoring but got a nice natural crack right down the middle.

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Sourdough is used to reduce phytate though phytase activity

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Whole Grains

I know that one of the big draws to sourdough fermentation of whole wheat is the reduction of phytic acid.

Sprouting (malting) also reduces phytic acid, but causes other issues like gummy crumb.

I was recently reading about 100% sprouted wheat recipes that eliminated any preferment. Fermented warm and fast, shaped and cooked.

The author claimed that by keeping the ferment warm and fast it allowed the yeast to do its job before the enzymes and sugars in the malt had a chance to ruin the crumb.

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Rye Fermentation Temp - How critical is it?

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Whole Grains

For the experienced rye bakers out there…

Would you expect to see a significant change in the flavor profile of the baked loaf of a 2-stage levain fermented at 76 deg F instead of 82 deg F?

I made a loaf yesterday that was a repeat of three previous bakes but with a few modifications. As usual, I changed multiple things and I’m trying to see if I can figure out what had the major impacts. This bread is very good but is noticeably different.

Changes…

- rye SD starter instead of RYW for 1st stage levain

- 76 deg ferment vs 82 deg

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clas 100% lean ww dough as cornsticks

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Whole Grains

Hi All,

This is my quick clas (Concentrated Lactic Acid Sourdough) bake today in the Cuisineart toaster oven (475F 10 min preheat; for bake- lowered to 450F for 10 min and then 375 for final 10 min) with the Lodge 7 corn stick cast iron mold (it fits if placed in diagonally).

I used 100 gr frozen wheat clas, thawed it and made up a lean 100% ww bread dough.

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Freshly Milled Recipe Compendium

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Whole Grains

Hello all,

I'd like to have a single source of recipes for baking with freshly milled flours. I hope for this to be a compendium of sorts, no discussions if possible, strictly recipes. After seeing some freshly milled successes on here, I have become invigorated again after failing a freshly milled breadstick recipe.

- Subject of comment needs to be the name of item being baked

- First, amounts of ingredients listed, as well as what is freshly milled. Without noting freshly milled next to the ingredient name it will be implied that it's not.

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Sourdough Rye, Finally

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Whole Grains

I had been happily baking reasonably good yeasted breads with high whole grain percentages, but I always looked enviously at the Sourdough Rye chapter in "Bread" by Hamelman. Then Mark Bittman came out with his sourdough book, and I gave it try, making very tasty frisbees. I got the B & T proofer, which helped, but mostly I got more frisbees from the B & T country sourdough recipe and some Hamelman levains.

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Recreating wholegrain rye bread recipe by label

clas conditions 100% whole wheat pasta dough

Comparing "Bread" and "The Rye Baker" Formulas

Flours Compared for Nutrition

80% Sourdough Rye w/ Rye Soaker

Sourdough is used to reduce phytate though phytase activity

Rye Fermentation Temp - How critical is it?

clas 100% lean ww dough as cornsticks

Freshly Milled Recipe Compendium

Sourdough Rye, Finally

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