The Fresh Loaf

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whole wheat

Steve H's picture

Reinhart Whole Wheat Sandwich Bread (Flat)

June 15, 2009 - 7:00am -- Steve H

I made the Reinhart 100% Whole Wheat Sandwich bread (the first one in the book, I'm pretty sure) and it came out flat like a Ciabatta.  I tried to make a Batard, per the instructions, and it just didn't come out.  The dough lacked the strength to hold its shape for very long so it flattened out while proofing.

I used a Kitchenaid dough hook to do the mixing.  I am thinking that the dough needed to be stretched and folded somewhere in the process, maybe, to build up strength in the dough.  Anyone had any experience with this and know where I might be going wrong?

Rosalie's picture
Rosalie

I tried to include a picture, but I'm not adept enough with my photo editor and the online host.  Maybe another time.  But, trust me, they look and taste good.

They're the Four-Seed Snack Crackers on page 122 of Brother Juniper's Bread Book by Peter Reinhart.

Grind 1 cup each sunflower and pumpkin seeds into a flour in the blender.  Also grind 1/2 cup flax seeds in the coffee grinder.  He has you grinding all three seeds together, but the flax seeds did not break down properly.  Mix with 3-1/2 cups ww flour (or ap if you must), 1 cup sesame seeds, 1 teaspoon salt, 5 tablespoons honey, and 1/2 cup oil; add 6-8 ounces of water as needed to make a ball of dough. Knead about 10 minutes "until smooth, firm, but elastic, satiny rather than tacky" about 10 minutes.  Then place in an oiled bowl covered with plastic wrap for at least 10 minutes (I left it overnight).**

Divide into six pieces.  I rolled each piece into a ball and flattened it.  Then I placed five of the flattened balls on a cookie sheet in the freezer for a few hours before placing them in a freezer bag.  They'll keep up to three months.  Roll today's dough out to about 1/8 inch thick.  (It was still stiff from the refrigerator, so I nuked it for a few seconds before rolling.)  I found that my Sil-Pat (little brother to the Roul-Pat) was adequate because the dough was oily enough, but he warns that you should re-flour as needed.  Then he has you use a biscuit cutter or a pizza roller knife to cut out round or diamond shapes, but I used a plastic dough scraper - gently - on my Sil-Pat and cut out random shapes.  I just wanted crackers and wasn't trying to impress the bridge club.

Finally, you can mist the top of the crackers with water and sprinkle with more sesame seeds or other toppings, but I didn't.  I just baked in a 340-degree F oven for 20-25 minutes until they're light golden brown.  You're warned to let them cool for at least 20 minutes so that they'll crisp up.

My first batch is now almost gone.  When I'm ready, I'll pull out another piece of dough, defrost it, and repeat.  I can keep the crackers coming with just a little effort.

Rosalie

**EDIT:  PLACE IN REFRIGERATOR - Details! Details!

ehanner's picture
ehanner

A few weeks ago I saw a post with a reference to a Honey Lemon Whole Wheat loaf. As I recall a couple posters had commented that this bread was high on the best breads list for them. A fellow I have high regard for (PMcCool), suggested I would like it, so I decided to give it a spin.

The original recipe is from Bernard Clayton. One of the things Clayton does in this and other recipes I have made is to use very warm water for the mix along with a short primary ferment time and then an overnight chilled proof. Since the dough starts off life warm, it does rise fully while in the refrigerator. I suspect this also helps develop a better flavor. Another component of the flavor being the grated lemon rind, I suspect is enhanced by the warm water helping release the oils of the fruit.

The crumb is about what you would expect from a 40% Whole Wheat mix. The dough and later the bread has a very unusual and surprising aroma with the Lemon. This is an aromatic bread of the highest order. Paul said he liked the way the lemon plays off the WW and I think that's a good description of what I sence. So grab a copy of Claytons book and give this a try.

Eric

arlo's picture

Reinhart's Whole Grain Hearth Bread

May 19, 2009 - 1:49pm -- arlo
Forums: 

Well, here was my first attempt at making Reinhart's Whole Grain hearth bread. I just finished it this morning after having both the biga and soaker in my refridgerator for two days. I have made loaves before, real simple ones though, some turn out fine, some are bricks. Always with organic whole grains though especially since I am the grocery buyer at my local co-op and we recieve fresh, organic, locally milled flours...and it cost me a little less than the normal shopper : )

chykcha's picture

What kind of whole wheat flour to get for bread?

May 19, 2009 - 1:14pm -- chykcha

I have read somewhere here about people ordering whole wheat flour from people, who grow organic wheat and grind it to your specifications right before mailing it to you.  I am about to order a 10lb bag to try, but don't know how they should grind it.  I bake whole wheat bread, including sourdough.  I would appreciate any advice.  Thanks!

foolishpoolish's picture

Hodgson Mill Whole Wheat Graham Flour

May 2, 2009 - 5:08pm -- foolishpoolish

Back in the US, and making bread here for the first time. I'm still learning about the flours available to me. For WW flour, I've been initially drawn to Hodgson Mill Whole Wheat Graham flour (it has the large bran/germ that I am used to seeing from traditional stoneground flours). KA Traditional, by comparison, has a somewhat finer consistency and Bronze Chief seems ridiculously finely ground - totally alien to me, although I'm sure it performs well! 

MommaT's picture

loving Hamelman's pain au levain with whole wheat!

April 29, 2009 - 7:10am -- MommaT

Hi,

Having been on the great quest for that perfect daily bread for my family, I think I'm getting closer.

I've been baking Hamelman's Pain au Levain now and again with mixed reviews from the family.  I recently tried the pain au levain with whole wheat and it has been a massive hit!  The flours here are split between 75% bread flour, 20% whole wheat flour and 5% medium rye.     My starter seems to really love the warmer weather of spring and this dough bursts to life.  I wish I had photos to show you!

louiscohen's picture

How do I make a stiff whole wheat dough

April 8, 2009 - 9:58am -- louiscohen
Forums: 

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

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