The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole wheat

  • Pin It
rubato456's picture

Whole Wheat Apple Challah

September 28, 2008 - 2:53pm -- rubato456
Forums: 

another 'a blessing of bread' recipe from maggie glezer. whole wheat apple challah. i baked one this afternoon and am letting the other rise in the refrigerator for 24 hours. this is supposed to enhance the flavor......it will be baked fresh right before erev rosh hashanah!

i think i let it overproof somewhat.....i didn't get a much of an oven spring.....not quite sure.....but the taste is very good nonetheless 

 

i think this one will be gone shortly! 

Cafemich's picture

Reinhart's Whole Grain Breads - do the techniques make better bread?

September 21, 2008 - 10:16am -- Cafemich
Forums: 

I bought this book a couple of months ago because the recipes looked so enticing. I've used Laurel's Kitchen Bread Book for many years and have always achieved very good results from her recipes and techniques. But, I wanted some new whole grain recipes and got pretty excited after reviewing the table of contents in the Reinhart book.

BSquared18's picture

Can't Get a Rise Out of My Whole Wheat Bread

September 13, 2008 - 1:36pm -- BSquared18
Forums: 

Hi,My wife and I recently started on the South Beach Diet, so I wanted to find a recipe for a bread that follows that diet (i.e., whole wheat flour and no sugar). I found one at http://www.yumyum.com/recipe.htm?ID=19364.

But I wanted to use the “hybrid” method I’ve used successfully with bread-machine mixes, which is to have the bread machine knead and initially rise the dough; and then move the dough to a regular loaf pan, re-rise it, and bake it in a conventional oven.

moontripper's picture

Does a long ferment increase bitterness in whole wheat?

September 7, 2008 - 1:31am -- moontripper
Forums: 

I used to make a 100% whole wheat sandwich bread from a white flour recipe I adapted. It had a low hydration, and was prepared in the classical mix-knead-rise-shape-rise-bake. Sometimes I would add other grains to this basic recipe. My loaves were rather dense, and often they would not rise very much. I think I may have overworked the dough in an effort to get that elusive window pane. BUT they tasted great!

CountryBoy's picture

Whole Wheat Bread..P. Reinhart, BBA-p.271

July 25, 2008 - 6:29am -- CountryBoy

How does one strengthen the crumb on a bread recipe?  I always thought that the kneading phase of the recipe was where that happened.  Is that correct?  The following recipe is fine but my bread crumb keeps coming out without enough backbone or strength.  Can you advise?

Soaker (note: he also does it as biga)

Single

 

 

LeadDog's picture

Grape Harvest Focaccia?

July 20, 2008 - 1:38pm -- LeadDog

Last week was the first time I had ever seen, tasted, or baked Focaccia.  I followed the direction to the letter and the bottom was a very dark brown, burnt.  This week I used a Pizza stone and it came out just right.  I looked high and low all over the place for a Whole Wheat Sourdough Focaccia recipe and didn't find one so I made my own up.  In "Local Breads" I saw the recipe for "Grape Harvest Focaccia" so I decided to add the grapes since mine are ripe.

RMatey's picture

Help with stoneground WW flour +sourdough problem....

July 19, 2008 - 7:58pm -- RMatey
Forums: 

Well I guess it is time to stop lurking.  I am pretty new to this site but from what I've see it is really great!

Although my newbie question is about two sourdough loafs it is also about whole wheat bread.  Since the starter, proccess, recipe etc were all the same I THINK it was the flour that goofed me.

tamraclove's picture
tamraclove

The Chocolate Cranberry loaf was my first 100% sourdough loaf. I won't say too much about it here, because I posted questions about it in another forum. Here is a link to that conversation.

This loaf was made using my yeasted starter. My wild starter still isn't ready yet, although today's observation (day 6) shows that it increased by about 50% - the most so far!

 

Today I'm trying Mike's 100% WW Sandwich Bread. It looked pretty basic, and I'd like a basic recipe to use every week to hone my skills on.

My dough is in its first rise right now. It's been sitting, oiled and covered, in a sunny window (cool kitchen) for 1 1/2 hrs. It still hasn't doubled yet. This is the same starter I used yesterday in the Chocolate loaf, and it has been fed twice since then, and I waited until it doubled before stirring it down and measuring it.

The recipe calls for finely milled WW. Here in Greenock, I think I only have 1 option for WW. I need to check at the store again. As of now, I'm using the store brand Strong 100% Stoneground WW. The bran flakes are huge - the same size as in the bag of wheat bran that I bought. I have been reading that the gluten in coarsely-ground flour is not 'available' resulting in shorter gluten strands. This might also account for the hard time I had in kneading. I ended up adding just over 1C of additional flour (oh - I doubled the recipe) and it was still quite sticky.

I'm defining sticky like this - wet enough to leave strings of dough attached to my hands, will clean the countertop, but if I leave it sit long enough to clean my hands off, I have to use a scraper to pick up the ball again.

So... if the gluten is shorter, the dough is stickier, wetter, heavier, harder to rise? Hmm... we'll have to see. With the Chocolate loaf, it didn't quite double on the first rising, bit it 'nearly' doubled on the second rise, and then I got very nice oven spring. The conditions were the same - sunny windowsill. But, the chocolate loaf was made with white flour (WW starter) and this bread is 100% WW - much heavier bread. I did get it to pass the windowpane test finally (it took almost 30 min. of kneading).

More comments will be posted as the day's baking progresses.

 

AFTER FIRST RISING:

After 2 hours, i decided that the dough had nearly doubled. I punched it down gently, turned it over, and reshaped the ball 'inside out'. The dough is somewhat stiffer after the 2 hour rest, and didn't stick to me - yea! As I stretched the dough (the side that was the bottom) the dough did not tear, but made very small (1/8-1/4") blisters on the surface. The dough is very smooth, other than that.

AFTER SECOND RISING:

The dough nearly doubled again - after about 1.25 hrs. I punched it down, divided it in half (double batch) and made 2 loafs. It was still too sticky to put on the counter without a dusting of flour. I spread the dough out - almost using Mike's 'teasing' technique, like for stretch and fold. I rolled the dough up, brushing flour off and pinching the seam as I went. I sealed the ends, turned them under, and placed them into 2 greaed and floured PC stoneware bread pans (I can't get Baker's Joy here) The pans are about 1/2 full of dough - I don't think they'll rise above the surface...

AFTER FINAL RISE:

I was right - they only filled the pans about 3/4 of the way.  I did get them to slash nicely - one long slash down the middle.  Baked for 45 min at 350, then upped the temp to 400 for the last 10 to get them brown(I had the pans too low in the oven).   Because I had greased AND floured my pans, they popped out nicely.  I took them out when the temp was at 205. 

The bread was, again, too moist.  But not as bad as last time.  They were completely risen inside - no thick spots, or pockets of dough.  The flavor is nice - just a bit sour. But that might be because of the extra moisture.  You can't taste the honey (I didn't really want to) so it's a nice any-time bread.  I will definately use this bread next time, and compare notes - using more flour until I'm happy with the texture.  Also, since a double batch wasn't enough for my 2 loaf pans, I think I will make a 3x batch next time.  That makes 1.5 batch in each pan.  I think that would just about do it.

1st try at Mike's WW

 

Crumb still a bit too moist 

 

Pages

Subscribe to RSS - whole wheat