My husband always loved Natural Oven's Sunny Millet Bread.  Several years ago I used to make a recipe that was similar.  I cannot find it in my recipe box.

I'm confident I can come up with something similar to make him happy, but was wondering if any of you bakers out there had something similar that you would be willing to share.

Nora

I have tried PR's basic whole wheat loaf from his whole grains bread book three times and love it. I am following the instructions exactly but I have questions that I feel he doesn't explain or I can't find clearly written on the website.

1. The soaker oxidizes and turns grey. I wrapped it completely in cling wrap so no air could get to it and it still turned. Would a vacuum sealer/container stop this from happening or is there something else I can do?

2. When I mix the soaker, biga, and other ingredients together, is there a method for properly mixing the yeast, honey, and oil where they do not combine first before being kneaded together or does it matter?

3. When finally kneading the dough, I have to keep adding water to my hands (like every third or fourth knead) so they won't get gummy from the sticky dough and then I have to add more flour to adjust for the water. All PR mentions is putting water on hands but for me it seems like a lot of water and flour adjustments from the original recipe. Is my dough not adjusted properly to begin with or is this normal?

Thank you for your help.

I recently tried Reinhart's whole wheat hearth bread. In the final rise period the dough seemed to really spread, as if it was too moist, even though I put it in a lined basket for shape. When I slashed the dough it deflated a little, and came out quite flat.

Tips??????

We make a very good bread with 4 cups of white whole wheat flour and 31/2 cups of bread flour.  We would like to add 1/2 cup or so of raw seeds obtained from the KA catalog.  Should any ingredients be changed to accomodate this addition?  Should the seeds be soaked first?

Hi.  I'm new to this forum but have been baking my own whole wheat bread for 5 years now.  I love it!  I own a Bosch and a Nutrimill.  I am looking for a good recipe for making whole wheat pizza dough.  I've never made my own pizza dough and would like to start.  I always weigh my bread dough and was wondering how many oucnes pizza dough should weigh?  What about if I wanted to make individual calazones as well...how much should they weigh?

Sharon Pickersgill =)

Has anyone been using spent grains for their bread recipes? I tried PR's Spent-Grain Bread recipe in his WGB book and it was very, very good. I did use my whole wheat sourdough starter for the 'biga' part, and made the dough with half AP white flour = PR's "transitional" bread formula. It was just the flavor and aroma that I like. But there were just a few pieces or husks of the spent grain that were a bit harsh feeling to the mouth. I suppose this was just the nature of the spent grain I had used? Or should I have ground up the grains before using?  Anet 

I feel like this site is seriously overwhelming......and I feel like some of what I read is way over my head.

I love reading through all of the posts seeing what people do and how they change a recipe up, but I'm no where ready to start changing recipes yet!  Is there a rye recipe I can make in one day (tomorrow), that is dependable and either posted on here or on a blog somewhere?  I'd love to make my own rye bread, and I have light rye flour and the caraway seeds ready to go.

Would love to see your recommendations!

BTW, off topic, but is there any way of saving threads to a favorites folder on here, under our logins?

Thanks a bunch!

I love this book, and I love this recipe.  The resulting bread is delicious.  However, I've made it four times, and every time it has come out about half the height of what it should be.  I follow the recipe exactly, using fresh ingredients and paying close attention to the quality of the dough.  Everything seems to go fine until the proofing stage, where the dough rises, but not as high as it should. 

When I poke the dough with my finger, the resulting dent doesn't fill in; the book says this indicates that the dough may have proofed too long, reducing its capacity to rise in the oven.  But on my last attempt, it only proofed for 30 minutes in a microwave made warm and humid by boiling water.  I just don't see how it could have proofed too long.

I'm wondering if I'm not adding enough water initially.  I'm using the Arrowhead Mills stone-ground whole wheat flour, and I know course flours take up water more slowly.  Perhaps I'm being too cautious, and the dough is too firm?  What are some other symptoms of firm dough? As I've said, all seems to go well up until the proofing stage.  People have recommended adding vital wheat gluten, but it seems like the recipe should work as it's written.

Hi. Does anyone have a good recipe they tried out for making 100% whole wheat bread in a breadmaker? I dont want to use gluten nor any white flours. The yeast I have availabe is instant packet yeast. I dont mind using honey, sugar etc.  Thanks

When I try to make bialys, I get too much oven spring - they poof up like round dinner rolls.  In the latest batch, 66% whole wheat no less, the center depression with the onions and poppy seeds sprang up higher than the outer rim.

I suspect that my dough was too soft, ie too much hydration.  

Does anyone have a formula for a very stiff whole wheat dough (doesn't have to be 100% WW, but that would be fine), and/or instructions for shaping/proofing/baking that minimize the oven spring?

Thanks