The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grain

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Joe Fisher's picture
Joe Fisher

I've been looking to branch out with the grains I use in my breads. Flipping through Bread Alone, I found a recipe for wheat bread with whole wheat berries. A friend just happened to have a jar of wheat berries on hand, so I was in business!

First things first: soak the wheat berries overnight.

 

Next we prepare the dough. The recipes in Bread Alone are fairly big--this guy weighed in at 4# 4oz! It's right about the limit for my 5.5qt Kitchenaid. You can see the dough trying to escape below. I kneaded for 6 minutes, then finished by hand for some undertermined time. The wheat berries kept trying to escape from the dough, so I had to chase them around the counter as I kneaded. I'm sure it was terribly comical.

 

After a 2-hour rise, I split the dough in half, formed them into boules, and popped them into my prepared bannetons.

 

While they were rising, I prepared for hearth baking, with my Fibrament stone on the bottom and a sheet pan for water on top.

 

After almost 2 hours, it was time to bake. Out of the banneton and onto my Superpeel, then slashed and into the oven. The oven had been heating at 550F for about 45 minutes.

 

After putting water in the steam pan, I reduced the temp to the 450F the recipe calls for. 15 minutes later I rotated the loaves and reduced the temp to 400F. 15 more minutes, and bread's done!

 

This recipe is a definite keeper. The inside is soft and chewy, the high whole wheat content lends tons of flavor, and the whole wheat berries add a welcome little crunch and their own flavor to the party.

 

MANNA's picture

5-Grain from J.Hammelman 'Bread'

August 20, 2012 - 5:24am -- MANNA
Forums: 

Here is my first try on the 5-grain straight dough from J.H. BREAD. I baked it at 400 with convection to an internal temp of 190-200. It didnt get the deep color on the outside I had hoped (low oven temp). On my next batch I rubbed the outside with some butter to get a nice sheen on the crust and it looked much better. Inside was good. Very dense but light crumb. Sorry about the pic, its from my camera phone and has a slight red tone to it.

Jmallan's picture

Quantity of whole grain dough in Electrolux MagicMill/Assistent mixer

July 24, 2012 - 6:54pm -- Jmallan

Hello, I have been lurking in this forum for ages - so much great information!

I possibly should have posted this in the equipment forum, but thought I would start here. I am seriously considering getting an Electrolux Assistent mixer because I want to do larger quantities of dough than my  KitchenAid can handle. I am curious if anyone has used the Electrolux for bread using home milled flour and if you have a feel for the quantities it could process. I'm hoping to do up to 2 kg of dough at 80-100% hydration.  

 

Thanks for your help!

johannesenbergur's picture
johannesenbergur

This recipe is inspired by quite a few recipes I've read the past few months. In my opinion this makes an excellent rye loaf.

Ingredients:

  • 300 g Cold water
  • 100 g 5-grain
  • 100 g Stale rye bread
  • 100 g Sourdough (click for my recipe)
  • 5 g Fresh active yeast
  • 10 g Sea salt
  • 200 g Whole rye flour
  • 200 g Graham flour
Pour the water into a bowl and dissolve the yeast. Put the grain mixture and the stale bread, which you have shreadded into tiny bits, into the water. Let it soak for 15 minutes or so.Add the sourdough and salt, mix. Start adding the flour, little by little to make it easier to get a smooth dough.Start kneading. The dough should be rather sticky and difficult to knead, unlike white breads. But you need to knead it for a while to heat up the dough and activate the yeast.Leave it to rise until doubled. I left it for 90 minutes and then I put it into the fridge over night. The next morning I took it out, shaped it into a loaf in a baking tin. Let it again rise to about double size. Just make sure it doesn't overrise and collapse on itself.Get your oven to max heat and place the loaf on the bottom shelf. Turn the heat down to 170 degrees celcius and bake for around 90 minutes, until it makes a hollow sound when you knock on the bottom.If you enjoyed the bread, repeat the process when it gets stale.
catfuzz's picture

New Nutrimill - now I have some questions...

March 31, 2011 - 4:33pm -- catfuzz

I am so excited!! I received my Nutrimill grain mill today!! 


I ran 2 cups of wheat through the mill as per the instructions....I have a couple of questions.


1. After milling, do you break down the machine and wash all of it?? If not, which pieces do you wash?  Do you take the rubber gaskets off and wash?

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