The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Whole grain and multi-grain breads

Regicollis's picture

Tips for daily bread recipe

September 3, 2012 - 5:23am -- Regicollis
Forums: 

I'm regularly baking a 50 % whole grain bread for daily use. Until now I have been relying on eye measurements and not measured my igredients and I have gotten fairly good bread out of it.

However I would like to improve my recipe by being more precise. Can you recommend a recipe for me that has (most of) the following characteristics:

Epsilon's picture

First whole wheat loaf!

September 1, 2012 - 3:01am -- Epsilon
Forums: 

It's only about 25% whole wheat flour, but I'm still kinda proud of it. I overhydrated the dough terribly as I usually do. One of these days, I'll manage to, y'know, NOT do that. :(

Crumb shot:

So this time, as I promised in my newbie post, I actually wrote down the recipe!

3c Unbleached AP Flour (Gold Medal)
1c Whole Wheat Flour (Gold Medal)
1/4c Vital Wheat Gluten (Bob's Red Mill)
2 1/2c Water
2tsp Active Dry Yeast
1/2tsp Salt
1 stick butter

loafgeek's picture

Taste Test: Storebought Rye vs Home Milled Rye

August 30, 2012 - 5:07am -- loafgeek
Forums: 

I bought some rye kernels at Whole Foods Market on the cheap the other day.

I just did a test, to help me determine whether or not I wanted to invest $500 in a Komo Classic grain mill.

I threw a handful of whole rye kernels in my spice/coffee grinder (was cleaned thoroughly before grinding).   Ground them up into a powder similar to the consistency of Hodgson Mill Rye Flour (which should be actually called Hodgson Mills Rye Meal because it is pretty coarse).

I compared these two.  The freshly home ground one wins hands down:

tomsgirl's picture

Daves Killer Bread

August 21, 2012 - 10:37am -- tomsgirl
Forums: 

 I seem to have gotten the hang of my basic sourdough bread made with white flour.  I can't seem to master any type of wholegrain bread. I have tried recipes with my starter and with packaged yeast and nothing seems to work. When I purchase bread at the grocery store normally it is of the whole wheat/grain variety. I am in love with Dave's Killer Bread ( blues is my most favorite).  I am curious as to what you all have had success with. I want to master a wholegrain seedy bread with my sourdough. Any suggestions?

MANNA's picture

5-Grain from J.Hammelman 'Bread'

August 20, 2012 - 5:24am -- MANNA
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Here is my first try on the 5-grain straight dough from J.H. BREAD. I baked it at 400 with convection to an internal temp of 190-200. It didnt get the deep color on the outside I had hoped (low oven temp). On my next batch I rubbed the outside with some butter to get a nice sheen on the crust and it looked much better. Inside was good. Very dense but light crumb. Sorry about the pic, its from my camera phone and has a slight red tone to it.

VonildaBakesBread's picture

Proofing Problems

August 18, 2012 - 8:57pm -- VonildaBakesBread
Forums: 

Okay, Laurel's Kitchen Bread Book (the basic whole wheat recipe) says to allow 2-1/2 hours for first proof at 70 degrees (my thermostat read 71) . I can't even get to 2 hours before it's doubled and the poke test fills in, but VERY slowly. A few minutes one way or another is fine, but nearly one hour difference? Am I mis-reading the fingerpoke test? Do I have fantastic yeast and flour?

Blessings,

Voni

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