Whole grain and multi-grain breads
I made three variations on a perfect white bread recipe from the freshloaf forum. The spelt was just okay, but the whole wheat breads - 40 percent whole grain - were wonderful. I thank the original author of the recipe because it is a no miss and flexible. Also the ideal recipe for the working person.
Hi,
I recenlty took a class at King Arthur Flour in Norwich VT (USA) on baking with whole grains. I've been baking since I was a teenager and thought I was doing well enough, so was surprised at how much fun the class was, as well as the many things that I learned.
We made a whole grain braided loaf, a seeded multi-grain cracker, and pumpkin whole wheat muffins.
It was great to see the recipes made and be able to ask questions as we went through each recipe.
I'm beginning to look at different grain mills to mill my own flour (for personal use). I suspect I'll need something to sift this flour depending on what I'll be baking.
What do others use to sift their milled flour; size of mesh as well as size of seive? Any feedback or suggestions are welcome.
Regards, and thank for this great site.
Tom C
My bread making is with Organic spelt and I use a fast action/ easy blend yeast. On most occasions the outcome is good.
1. Sometimes the result can be a bit sour. The sourness does not come with every batch, so I have assumed that the dough may not have risen enough, or baked fully. Does any one have a better explanation for that occasional bitter twange?
Just baked a 68% rye 32% ww batard from Reinhart's whole grains book. Does it need a full 24 hours before I can slice it? Overnight? An hour? Thanks!
I found a flour in the bulk section of Winco labeled Bob's Red Mill Whole Wheat Bread Flour.
I'm a little confused about it because it doesn't look like Bob's Red Mill sells Whole Wheat BREAD Flour in a package.
I tried it yesterday (I'm a newbee using a bread machine) and it didn't rise much. I've also used the regular Whole Wheat Flour and Whole Wheat Pastry Flour packaged from this brand. I'm wondering if the Winco stuff really is bread flour.
hi all
never thought my first post would be about spelt, but here goes.
I bought some wholegrain spelt flour (by mistake..) so I looked up some (alternative) recipes and found a decent one on Susan's wildyeast blog. the finished product looked very nice and appealing so I said why not.
How would you rate these grains from the hardest to least hard, in regards to grinding:
Spelt, quinoa, emmer, amaranth, einkorn, chickpeas, buckwheat, kamut, oats and rye.
Breads #36 and 37: Two whole wheats. Good breads. Baking is sometimes as much learning about yourself as much as learning to figure out the dough. Not fantastic results, but good. http://ow.ly/qXbEe
