The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Whole grain and multi-grain breads

crazyknitter's picture

help with ww bread - wheat gluten/dough enhancer -....?

January 3, 2012 - 4:40pm -- crazyknitter
Forums: 

I have been making a 100% whole wheat recipe that is really GOOD!  But, interestingly enough it calls for wheat gluten and dough enhancer.   My family likes it - I like it.  But, leave it to me to try to ask some probing questions.  With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).

ngabriel's picture

Has anyone made a SOFT 100% Whole Wheat Sandwich bread????

January 3, 2012 - 12:46pm -- ngabriel
Forums: 

Hello all, seems like I have tried forever to find a whole wheat sandwich bread recipe that is SOFT, and like the sandwich bread we are used to.  Yes, I know all the benefits of crusty bread, and people love it, and all the rest..  but I am looking for a SOFT 100% wheat sandwich bread recipe that someone has had some success using for some time.  Please, if there is one out there, please let me know! 

 

Thanks!

n

ppschaffer's picture

How to mill and sift to produce specific wheat flours?

December 28, 2011 - 2:09pm -- ppschaffer
Forums: 

For all you home milling experts out there: Hundreds of years ago, before there were sifting screens and the like, presumably millers of wheat kernels used a flour consisting of 100% whole wheat: that is, the endosperm, bran and germ.  Fast-forward to modern times: Questions: (1) How does the home miller properly sift out the germ and bran and leave the (white) endosperm (flour) behind?  (2)  How to sift, for example, 100% whole wheat to yield a clear or first clear flour?  (3)  How to sift out of bran from the germ?  Any ideas?

elight's picture

Spelt bread baking time and temperature

December 25, 2011 - 1:47pm -- elight
Forums: 

For the past year, I have been experimenting with spelt bread, due to my wheat intolerance. I order 25 lbs. at a time of both whole grain and white spelt from Vita-Spelt. I have tried many different recipes, and have tweaked them to the point where I have a sandwich loaf that I make most every week. It is about 50% white spelt, 35% whole spelt, 10% rye, and 5% vital wheat gluten (this I tolerate). I use honey and olive oil to improve softness and kept it fresher longer. Total hydration is 62%.

plevee's picture

When is it done?

December 23, 2011 - 10:25am -- plevee
Forums: 

I am about to bake my first attempt at a whole grain pumpernickel, namely the gorgeous Any Grain Sourdough from PiP's blog.

His recipe has a very long baking time - 1h 40m - at fairly high temperatures. This is much longer than  I usually bake for - the highest percentage of rye I have tried so far is 40% .

How does one judge when these very solid loaves sre done? The bread is covered, so it can't be seen. Is there a target temperature or some other method to decide?

Thanks in anticipation, Patsy

sourwholewheat's picture

why little gluten in whole wheat flour?

December 21, 2011 - 2:06am -- sourwholewheat
Forums: 

Hi everyone,

I'm failing to find info on why whole wheat flour is said to contain little gluten, or less than other flours do.  If gluten is a protein found in the wheat endosperm, and if WW flour means WHOLE wheat, endosperm included, how come WW flour isn't the champion in gluten content?

 

HeidiH's picture

Maybe I don't hate whole wheat bread -- this is pretty good

December 8, 2011 - 2:54pm -- HeidiH
Forums: 

300g (50%) GM "Better for Bread" flour

300g (50%) GM white whole wheat flour

9 g yeast (1.5%)

12 g salt (2%)

24 g sugar (4%)

210 g skim milk (35%)

210 g water (35%)

Lightly knead, wait 45 minutes, stretch & fold, wait 45 minutes, shape, set oven to 375F, wait 30 minutes, bake 1 hour, cool, slice, apply butter.

 

 

Pages

Subscribe to RSS - Whole Grains