Whole Grains

Hamelman's 66% Sourdough Rye

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I made the dough per "Bread" and baked half as a loaf and half as buns.

The loaf had the best grigne I have made in a while; instead of the usual dutch oven I used baking stones above and below, a steam pan, and an additional spritz on the loaf after 5 minutes in the oven.

I waited 24 hrs to slice it (not easy to wait); it was pretty good, but not quite as good as another Hamelman formula that used whole rye (sourdough rye with walnuts; this one was medium rye and bread flour). The whole rye really did get better over 3-4 days; we'll see if this one does.

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Dithmarsch Cabbage Rye

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Whole Grains

I made these for a person of Korean heritage, so I swapped the cabbage, onions, and herbs of the German formula for kim chee, and I baked rolls instead of loaves. Photos: Dithmarsch Cabbage Rye made with kim chee They came out pretty well, especially for a straight dough (commercial yeast + rye culture) that took just a couple of hours start to finish. Original formula: Dithmarsch Cabbage Rye Formula - The Rye

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Baking Temps and Times for Rolls

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Whole Grains

In the formula for 66% sourdough rye in Hamelman's "Bread" he notes that 66% rye is about the max rye content for rolls, or else the roll becomes all crust and no crumb. Here is the formula (for loaves) with the note about rolls:

66% Sourdough Rye - "Bread", 3rd ed

What would you suggest for baking temps, steam, and timings for making rolls (~100g) with this dough? Is the receding oven typical for rye loaves necessary for rolls?

Thanks

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Do wheat berries get too old for bread baking?

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Whole Grains

Hi,

I have searched a lot to see if this is answered already, sorry if I missed any existing answers.

The Laurel's Kitchen Bread Book is my fave whole grain cookbook. I've been using her basic loaf recipe for years to make nice fluffy sandwich loaves. I mill my own flour from hard red and white winter wheat. It's just a plain 2-loaf recipe: flour, yeast, salt, water, honey, oil, and a tablespoon of gluten flour. I have a Bosch Universal mixer for kneading, lowest speed.

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whole grain sourdough for use w/ Ed Wood’s South African?

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Whole Grains

Hi-I’m new here, and fairly new to sourdough. Have been making rustic loaves with mostly AP flour plus 10% WW, and some durum and dk rye using high hydration. Just activated Sourdough Int’l South African yeast and looking for a great tasting, whole grain, or mostly whole grain recipe. Nothing too fancy or complex, as I am not that sophisticated. Using mixer for mixing plus stretch and folds x 5. Baking in DO’s or enamelware pots in conventional oven. Flours I especially want to use are WW, spelt, the durum and smaller amts of dk rye. Thank you in advance!

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Buckwheat Cranberry Walnut Boule at Whole Foods

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Whole Grains

I saw this at Whole Foods in Manhattan:

B.C.W.B Photo

The ingredients were listed as these (my comments in italics):

(high?) gluten flour, dried cranberries, whole wheat flour, walnuts, buckwheat groats (must be a soaker), molasses, rice flour, salt, malt powder, yeast, rye flour, vitamin C powder

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Multi-Loaf Bread Recipe

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Whole Grains

I'm looking for a good multi-loaf bread recipe with 50% or more whole wheat flour. I recently bought a Bosch Universal Plus mixer and the one recipe I found (half white, half whole wheat) turned out crumbly. That might be because the recipe called for all-purpose flour, though.

I'd like something that makes at least four loaves, and I'm fine with a sourdough, poolish, or 100% commercial yeast recipe. I know I can double one of my usual recipes, like the Approachable Loaf, but I thought I'd ask if someone here has one they like.

Thanks!

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