The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole grain

jembola's picture

book recommendations

August 31, 2009 - 5:52pm -- jembola

With the kids home for the summer, I pretty well abandoned my bread baking/learning routines but school is coming and I'm ready to get down to it again.  Meanwhile I got some birthday book money (the only way I get to buy books these days) and am looking to order two books.  Trouble is, there are four on my list. I'm hoping you folks can help me.  Which two would be the best combination for a wanabe whole grain bread/sourdough bread baker?

Peter Rinehart's Whole Grain Breads

Peter Rinehart's Bread Baker's Apprentice

Dan Lepard's Handmade Bread

ezm's picture

No Good Oven Spring on Reinhardt Whole Grain Hearth

June 5, 2009 - 11:38am -- ezm


I've been trying out Rinhardt's whole wheat recipe for a hearth bread.  The whole process seems to work

according to plan but at the end in the oven I'm not getting much of an oven spring.  The bread in fact barely

rises.  It's flavor is ok but just doesn't have the height that I'm seeing in the photos on this site for people

who have tried his bread  or the photos in his book.  I wonder why.  I'm not having any trouble getting a rise

liseling's picture

Pinto Bean Bread

May 25, 2009 - 6:37am -- liseling

I think I've found one of the greatest sandwich breads ever in this recipe! It's soft and delicious with a crispy crust, it takes hardly any time to make once you've soaked your beans, and it's a high protein bread with all the nutrients found in pinto beans.

ehanner's picture

For months I have been trying to decide on buying a good quality grain mill and grinding my own fresh grains. I really don't want to buy what I can purchase easily locally, but we live in a rural area and it's a drive to a decent store that carries Organic. Jmonkey, Bill Wraith, Proth5 and many others have raved about how much better their fresh ground organic flours are. Today I baked up my first batch of Organic  Fresh Ground 100% WW bread. I used Peter Reinhart's Whole Grain Breads Master recipe.

I'm still a little cynical about all this Organic and fresh ground stuff so yesterday I made a batch of the same recipe using Bob's Red Mill Stone Ground WW, which has been my usual WW flour. I was able to save half the loaf to compare with todays results. The bread was delicious on its own.

Today I used the flour I received from Country Creations mail order flour service. The price is right and due to a regional shipper I got the flour on my door step in 2 days for less than I would pay at TJ or Whole Foods. Rhonda took my order and ground the 2 bags I bought that day. The product is slightly grainy instead of the silky smooth KA brands but I think is fine for my use. I got good gluten development in the short mixing time and a nice rise during my over proofing :>(.

My family was asking what is in the oven since the aroma was stronger than my usual breads. The house filled with a rich wholesome aroma I have not experienced prior. When the loaves came out of the oven I was really surprised at the wonderful smell. I have always expected this kind of aroma but never experienced it. Knowing how much of our taste comes from sense of smell, I have high expectations.

Finally the taste test. My wife had been gone and so she was able to objectively try both versions and pass judgement. The overwhelming consensus is that the fresh ground is way better tasting and smelling.

So, I'm sold. Country Creations has a wide variety of the products I like to use and their prices are more than fair. To me it's a bonus that her farm is Certified Organic and also the taste test winner. It's a win win situation for us.

On another thread several members are discussing the changing flour situation and how hard it is to get a straight answer from TJ's. The Whole Foods is a huge place but they don't move that much product so I question how fresh it is, plus it is priced at double what I paid through these folks. I can't think of a reason not to support the small farmer/mill. Hey, it's Earth Day right? I'm taking a stand!


I was distracted and this got over proofed, sorry.

snailthenmoons's picture

Dublin whole grain bread

March 24, 2009 - 6:53am -- snailthenmoons

I have a friend from Liverpool who loves to visit Ireland when he journeys back home.  He speaks fondly of a dark, whole grain bread he enjoys there that is popular in Dublin.  As he describes it, it is a yeast bread that is only mildly sweet.  I've searched for "Irish bread recipes" to no avail... Does anyone have any ideas?

plnelson's picture

Sticky Newbie

February 13, 2009 - 6:54pm -- plnelson

I'm a beginner at breadmaking and I like to eat hearty whole grain and multigrain breads.   When I try to make my own they come out hard and dense.  

Today I tried a new recipe -  the "Loaf for Learning" from the Laurel's Kitchen Bread Book.   It actually came out better than any other attempt I've made so far!  So that's the good news.   

Stephanie Brim's picture
Stephanie Brim

I'm wanting to start working with whole grains more.  I'm going to be working up to the lovely 5 grain that gaaarp posted.

The bread I baked today was thrown together out of need for a sandwich bread for the week that would go well with ham, our choice of lunch meat.  It needed to be relatively soft with a soft crust, as that's my boyfriend's preference, and needed to be slightly sweet to complement the salty ham.  The other thing I wanted was some sort of higher fiber whole grain flour thrown in.

Last night I had to feed my hungry beasties at around 10:30.  I pulled out my discard, fed my 100% starter as normal, and added 1/8 cup water and a little under 1/2 cup flour to the starter.  This produced a very nice, very firm starter, which measured about 166 grams.  I let that sit overnight.  I also measured out 125 grams of my 7 grain flour blend and mixed it with 100 grams of water in the bowl that I was going to make the bread in the next day. I covered that and let it sit overnight as well.

The next morning I was greeted by the sight of a very active firm starter (it had almost grown out of the bowl) and a very nice soaker.  I had set the stages for a very good bread.

We eat a lot of sandwiches so I needed a larger amount of bread.  I added to the starter and the soaker 265g of milk, 355g of flour, 2 tablespoons of butter, and 2 tablespoons of honey.  This made a total of slightly over 1000g total dough.  I kneaded it all together and let it sit for about 45 minutes, at which point I realized I forgot the salt and kneaded in about 2 1/4 teaspoons.  Then I stretched and folded once an hour for...3 hours or so?  The dough was pretty wet and sticky.

I proofed for an hour before putting it in the oven in a makeshift brotform: a wicker basket lined with a floured tea towel.  I put it on my stone in a slightly warm (but not fully preheated) oven for 45-50 minutes.  400 for the first 30, then down to 375 for about 10 minutes.  I left it in the oven after turning it off for about 10 minutes as well.

I pulled this out.

7 Grain Sourdough

7 Grain Sourdough Crumb

I'm very happy with how things went.  I'm really getting some good results with my sourdough.

Thanks again, gaaarp!

Rosalie's picture

Whole-Grain Bread for Children for Thanksgiving?

November 19, 2008 - 4:20pm -- Rosalie

I've been invited to my niece's for Thanksgiving. I'll be travelling next Tuesday by Amtrak bus/train, 200 miles. I reminded her that I love to bake and what can I bring, and she cavalierly said nothing, we'd bake what we needed on Wednesday.


So I decided not to bother with pies (which I have never made anyway) or cookies, but to stick with bread. Trouble is that I like 100% whole grain (fresh-ground), and she has two boys (about six and seven, I think) and a white-bread husband. So I'm looking for compromises.


Subscribe to RSS - whole grain