The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Whole grain and multi-grain breads

cyalexa's picture

please help me modify a recipe

February 8, 2014 - 12:05pm -- cyalexa
Forums: 
Whole Grains

I would like to add some multigrain cereal mix and sunflower seeds to a 100% whole wheat bread recipe. The 100% WW bread has 640g WW flour, 256g scalded skim milk, 267g water, salt, oil, honey and yeast. I tried a multigrain bread recipe from CI and liked the "inclusions" but prefer the general taste and hearty texture of the 100% WW recipe. The CI recipe has 100g hot cereal mix, 1 1/2 cup boiling water, 200g AP, 100g WW, honey, butter, yeast, salt, and pumpkin or sunflower seeds. 

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fredman's picture

Whole wheat flattens in oven

January 28, 2014 - 2:56am -- fredman
Forums: 
Whole Grains

Hi Everyone. I'm new to bread baking. I baked a few baguettes from Peter Reinhard's recipe and it turned out great. I the tried two different whole wheat recipes (one from Peter again) Both leavened well before it went into the oven, but flattens as soon as I put it into the oven. Can anybody tell me why please.  

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adri's picture

Adrian's rustic whole rye bread with some spelt

January 27, 2014 - 11:08am -- adri
Forums: 
Whole Grains

I just got a new baking stone.

Putting the dough with the folded side down in the banneton and with late but vigorous steaming gives a nice rustic optic:

It is whole rye + 13% whole spelt with 78% hydration.
1370g dough weight; 1163g (2.6 pounds) bread weight.

I built the leaven in 2 steps (very low hydration and cold overnight; very high hydration and warm in the morning); no yeast added. Is anyone interested in the recipe?

Greetings from Austria
Adrian

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ken2400's picture

Sponge for whole wheat bread, Should I add sugar?

January 25, 2014 - 2:11pm -- ken2400
Forums: 
Whole Grains

The last whole wheat bread I made did not work out all that great.  The sponge did not bubble like most of my others do. I had it sit for like 12 plus hours.

 Should I add sugar to the sponge?

 I also want to soak the rest of the flower because there was dry patches in the bread.   It also had a bit of a ting to it.

Thanks

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David Esq.'s picture

Tartine Basic Country Loaf - and Spelt Flour

January 21, 2014 - 11:21am -- David Esq.
Forums: 
Whole Grains

I've made about 8 or so country loafs, following the recipe in Chad's book.  Yesterday, I decided to try and use Spelt Flour.  Instead of 100 grams of whole wheat (I have been using white whole wheat), I used 200 grams of spelt flour.

The dough was so much easier to handle, because the spelt flour absorbed more water.  I was actually unafraid to get my hands in there.

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