Whole Grains
Whole grain and multi-grain breads
help with ww bread - wheat gluten/dough enhancer -....?
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).
Has anyone made a SOFT 100% Whole Wheat Sandwich bread????
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
Autolyze times with home milled wheat
Is it recommended to increase my autolyze times when using freshly milled wheat?
How to mill and sift to produce specific wheat flours?
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?
Spelt bread baking time and temperature
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%.
When is it done?
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
why little gluten in whole wheat flour?
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?
Multigrain Seeded Sandwich Bread
Hi all! I've posted a great multigrain sandwich bread recipe on my blog. It's one of my new favorite sandwich breads. Here's the link:
Multigrain Seeded Sandwich Bread
Check it out and let me know what you think!
Raquel @ Ovenmitts Blog
Maybe I don't hate whole wheat bread -- this is pretty good
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.