The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat bread muti grain

  • Pin It
dennis cook's picture
dennis cook

This is really new for us. We sell the Bosch mixers & grain mills, located, Trail B.C. We do our best,having so many bread questions we can not answer, hope this site can be of a bandaid.

We are both retired & this hobby has turned into more. We enjoy it & keeps us busy. We can be found on face book & also have a web site. Our names are "Dennis Cook"..."Paulette Mercier"  our busness is Cook Shoppe"

Thanks & God Bless

teketeke's picture

Today, I made several bread using TFLers fomula. All of them are delicious.

First, I made mutigrain (100% whole wheat flour used) using Franko's formula.  I decreased the water amount down to 9% compare to the original one.  I have make his original one at the first time  that was a failure that the crumb was really tight.  The flavor was great but the texture was dry. I was kneading too much...    Anyway I will challenge the original one when I get spelt flour because it is a great recipe!

I used a  half of oats and a half of wild rice for the soaker this time. I also added 5% sugar ( 10g molasses and 15g honey)  While I was baking this bread, I smelled nice aroma all over my kitchen. It was a quite  gift for me.    But I have a question.  What do you think about this crumb?  I am a very new to use 100% whole wheat or other grain flour.  

On second,  I made David's San Joaquin Sourdough, and  I made it shape into dragon tails that David posted how to make.    I understand why many TFLERS make this baguette. It is really good! 

It was difficult to get rid of excess flour on the surface so that I couldn't attach the tails onto the dough nicely. Should I brush off the flour using a brush?  

On third, Wally's rye bread. I posted my result on his blog already. I should not slice it until the day after tomorrow although I had a little concern about this bread...  In fact, I left this dough outside for 4 hours before baking ( the temperature was 70F or so) because I had to go out.( I didn't mention this story on his blog.)  Fortunately, the dough was not active enough from beginning. I shaped the dough in one hour although the dough was not risen enough.  I don't know why I did that though,  it was good in the end because the dough was still keeping the height when I came home. It may be overproofed... But The taste was awesome.    I was so happy to see the crumb and the taste so I wrapped this with linen and covered it with plastic bag until I eat it.

In the end, I made Floyd's Lasy broiche. I also posted it to his blog too.

My brioche must be dryer than his because the little kids was having so much fun to knead and shape too much so that the crumb was little dry.  I don't care about this at all. I just enjoyed to make this nice and easy brioche with the kids.


Thank you everybody!!




Subscribe to RSS - 100%  whole wheat bread  muti grain