Anyone know of good sources for whole grain farro (emmer, Triticum dicoccum).  This is not spelt. Thanks.

Sylvia

I was wondering if somebody could help me because I made the recipe of Cinnamon Raisin Oatmeal Bread (I adapted the recipe to 1 loaf) using whole wheat bread on a 70% and white flour on a 30%. I also added 1 TBSP of gluten to help with the rise.

Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is http://www.sfbi.com/pdfs/SFBINewsWI07.pdf

My new Nutrimill arrived last week and I haven't had a chance to try it.  My next order of business will be to go to the natural food store and order a quantity of wheat and give it a whirl.  I guess I'll start small - 25 pounds, plus a few pounds of variety grains.  I'm seeking pointers, and that's how I found this site (and this is my first post - I'll introduce myself elsewhere).  I read Cliff Johnston's extensive posting on his experimentation with aging the flour.  I'll definitely try out his No-Knead Rye Bread.

2 1/2  cups all purpose flour

2 cups whole wheat flour

4 1/2 teaspoon yeast

1/2 cups warm water

3 tablespoon sugar

1/2 teaspoon salt

1 egg white mixed with 1 tablespoon water, for egg wash

Some toasted sesame seed

1 Gallon water with ,1 tablespoon baking soda

1-combine warm water with yeast and sugar, than add the flour and salt ,Knead the dough for 8 minutes.Place it in a bowl, cover ,let rest for 10 minutes.

Hey everyone

 The other night we went out to the Cheesecake Factory and they had this great dark bread that they bring to the table. Our waiter says it was Pumpernickel bread, but I'm not really sure it is. I didn't really taste any molassas or rye in their bread so I'm thinking it's something else. Does anyone know what it is?

The funny thing is that when I got my burger, I asked for the whole wheat bun (she called it a whole wheat baugette) and she put the burger on the same bread they serve you when you sit down.

Zolablue,  I just mixed and have risen your bread, but it took a lot more flour than you gave in the recipe.  I mixed it in my KitchenAid.  I added a least 1 1/2 cups more, didn't measure, just added more til I got a handling consistancy.  It has risen  beautifully and is now rising again in the pans.  I weighed the entire dough and it weighs more than 4 lbs.  Do you find that you have to add more when you knead it?  What size pans do you use?  I am very anxious to try it.  It looks great so far.  I have been baking my own bread for a long time so feel I know how it should lo

I had promised to post this recipe for ehanner so here it is.  This is the “brown” bread my grandmother used to make which we all loved so much.  She passed away 25 years ago and I never thought I would taste it again. 

So I have Dan Lepaird's Baking With Passion and I was going to make a WW sandwich bread from it but I ran int a snag.  In the recipe it calls for bran flakes so my question is this, and I know this is a silly one but I do not know the answer so here goes, what do they mean by bran flakes? is it just a cereal or is there something else again I'm sure this is simple so humor me.  I did post this same question at the forum on Lepaird's site but noone has responded in 2 days so I hope someone here can help. 

So I have been making all this free-form artisinal type bread all along but now I need a good whole grain sandwich bread.  My wife has just started feeding our 1yr old baby a little peanut butter sandwiches, just small pieces of one slice.  So now I need a good wholesom bread preferrably made in a loaf pan because the last thing i want to do is subject my baby to store bought bread.