The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100 % whole wheat

mkseltzer's picture

I'm a new baker and having a ball.  I want to add some whole wheat to my Italian loaves.  How much can I use without changing the recipe?

Paul Salazar's picture

Found Long lost recipe for simple Whole Wheat bread

June 27, 2012 - 12:38pm -- Paul Salazar

About a month ago I posted a request for a recipe that came with the purchase of my Marathon Mini-mill and Blakeslee Mixer back in 1980.  I just received a response from Jesse who was kind enough to send me a copy of all the recipes that came with the combo.  I would be glad to share the Word Doc with anyone who wants it.  The bread is quick and easy to make and requires only one rise in the pan.



rbhunsaker's picture

Ian's Whole Wheat Bread

May 29, 2012 - 1:14pm -- rbhunsaker

Well, I gave Ian's recent whole wheat bread a go and it turned out quite nice.  A bit denser than I expected, but still, a great loaf of bread. It makes for great toast, and sliced real thin it made of an excellent sandwich.  The loaf reminded me of a hearty German bread.  I'll try it with cheese for this evenings happytizers.  I'd not used spelt flour before and I was impressed with it's flavor, aroma and  texture.  I don't have an official banneton, so when I'm making a boule I use a strainer and usually when making batards, I use a towel and make valleys.  I planned on making just one l

bryoria's picture

Thanks to the advice I received on my last post, I thought I'd try the Buttermilk Bread from the Laurel's Kitchen Bread Book.  What a difference from the oatmeal bread of the other day!

I made the dough exactly to formula, using the larger amount of butter (50 grams) and my own home-milled whole wheat flour which had been aged and stored in the freezer for the past 2 months.  The buttermilk was store-bought, whole buttermilk (3.25% fat).  I didn't amend any of the liquid or flour amounts.  The dough was beautifully soft and pliable, as-is. 

Instead of kneading for 20 minutes by hand (!), I mixed the dough in my stand mixer for about 8 minutes, give or take.  There was a short break in the middle where I had to help one of my kids tend to an injury, but it was only a few minutes.  I then kneaded the dough for another minute or so by hand, just because it was so lovely to work with and I had to get my hands into it.

After that, let it rise for about 2.5 hours in the oven with the lights on to make it warm, giving it a stretch and fold twice in that time. 

I decided to make dinner rolls instead of loaves, so divided the dough into two portions.  One of the portions I made into 12 rolls, and the other into 15 rolls.  I put the rolls into two 9x13 metal pans that I had greased lightly with solid butter.  I let the rolls rise for about 40 minutes in the microwave (trying to keep them out of drafts - we have a bit of a blizzard happening outside) until they were all touching nicely. 

I baked them for 15 minutes in a 400F oven.  I pulled the pan of 15 out right away, and let the pan of 12 bake for another 2 minutes.  The centre of the centre roll measured about 195 F when they came out and they were all beautifully browned: 

I brushed them with melted butter, just because the book suggested it and I'd never tried that before.  It made the rolls shiny and softened the tops:

I confess I didn't wait for full cooling to tear one open.  It was incredibly soft and tender.  This recipe was a huge difference from the previous Oatmeal Bread.  Can't wait until supper!

dabrownman's picture

I didn't want to cut into it. Not then. I thought that there might be something purple or green or both inside. It could easily have been a purple people eater or even something much, much worse. I had to wait until the morning light - didn't want to be crippled by darkness if it was something horrible ........and emerged very hungry. I would have needed every advantage to escape if it had attacked. I contained it in a brown paper bag so it stayed nice and comfy, unperturbed...... and had no reason to attack anyone ......until it was too late......and the bread knife struck when it was least expected. Sleep well my friends in bread. We dealt with this purple menace on the morrow.  We lived through the night.

The brown bag containment field worked overnight I am pleased to say and once under the bread knife, it was purple after all!!! The cell phone camera just doesn't do it justice. This is one handsome round of bread and the smell is unique but nice as well. Even when using the home ground whole meal wheat berries, the crumb is not dense, but slightly open, soft and moist too. The home grown sage comes through well and the walnuts, which I thought would be too many and too much, are also very tasty and in balance. What a great concoction Phil has pulled from his Hulking bag of tricks!  Have had it plain, toasted and with goat cheese this morning and it just grows on you subtely. Before you know it - its nearly gone - but I did freeze half of it. I cut your formula in half and got a small round. It didn't spring as much as I thought it would in the cast iron enameled pot I used but I think the pot was too big and I should have used a smaller one. It did rise well in the basket during final proof. I did let it go 1 and 3/4 hours instead of the 1 hour in Phils formula until it passed the poke test. This is a sophisticated, fined and elegant yet rustic kind of bread that is in a new class - the purple one.....a bread that people want to eat. Very nice indeed Phil.

smoke signals's picture

whole wheat formulas

January 9, 2012 - 11:23am -- smoke signals

I am looking for a 100 percent, whole wheat, sourdough formula that involves only flour, water, culture & salt. I realize there are many on this site and I would like to know what folks think is the best option. I'll be baking around 15 loaves in a convection oven for my CSB. (Community Supported Bread)
Smoke Signals

Mebake's picture

This bake was triggered by Karin's tease bake here. The recipe is from Peter Reinhart's Wholegrain breads. The bread is an enriched bread that contains lots of seeds, such as sesame, flax, sunflower, and pumpkin seeds (i used crushed walnut instead).

The Bread is also 100% Wholegrain, and contains Rye flour too. I mixed all the ingredients on day two ,but the seeds, as they tend to hinder the development of the dough. When the dough was coherent and moderately developed, i added the seeds and kneaded for a while longer.

Added by edit: I accidentally re-read the recipe again today, and found that it actually is 50% wholewheat as the biga is bread flour. So, my bake isn't really the transitional one in the book. Anyway, who cares? The bread was spectacular!

Obviously, i scaled a 1kg dough for a 1.2kg pan.

This Bread was SO popular with family, it was deemed to be the Best tasting bread i've baked!

To me, it was a really nice nutty bread, that is sweet, wholesome, and healthy. This is one of those breads that is best consumed alone, with no topping whatsoever, save for some butter.

This bread is extremely recommended! Thanks for the reminder, Karin!

Miller1's picture

Great River Organic Flour

December 28, 2011 - 10:10am -- Miller1


I was recently contacted by one of the members of this site inquiring about 00 flour.  Great River Organic Milling Company produces a wide variety of flour most of which are stone ground whole grain flours.  All of our flours are available on at very reasonable prices because of the fantastic shipping rates available. Often free shipping. Anyway I don't mean to write a commercial here on the site but was encouraged by a member to let you all know.

MarieH's picture

I have been tinkering with an oat and whole wheat english muffin loaf for quite a while. I used to make this recipe with AP flour but now we try to eat only whole grain baked goods. This is my latest tinker and I am quite happy with the results. I increased the water for a higher hydration loaf hoping to get bigger nooks and crannies to better simulate an english muffin. The recipe follows the pictures. Happy baking!

  •  6 oz (1 1/2 cup) whole wheat flour
  •  6 1/2 oz (2 cups) oat flour
  •  1 TBS sugar
  •  2 tsp salt
  •  3/8 tsp baking soda
  •  4 1/2 tsp instant yeast
  •  2 oz (1/2 cup) bakers milk powder

Stir together in a large bowl.

Note: If you don't have oat flour, you can grind old-fahioned oatmeal in a food processor until flour-like.

  • 19 1/2 oz water
  • 2 oz orange juice

Heat until 120-130 degrees and add to the dry ingredients. Beat well with a wooden spoon to make a smooth batter. Batter will be quite thin.

  • 10 oz (2 1/2 cups) whole wheat flour

Add and stir in until well blended to make a loose batter. Adjust with water or flour to the consistency of muffin batter.

Grease and sprinkle with cornmeal two 5”x 8” bread pans. Divide batter evenly between the pans and lightly smooth tops with a spatula dipped in water. Lightly sprinkle top of batter with cornmeal.

Cover and let rise in a warm place for 30 - 45 minutes until about 1/2 inch above the top rim of the pan. Batter will be very puffy.

Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool on a rack.

Because this bread has no fat, it should be used in a day or two. It freezes very  well and can be put in the toaster without thawing.


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