The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wholemeal Flour

jennyloh's picture

I'm back from more than 2 weeks business trip and couldn't wait to start on the Jeffrey Hamelman's challenge.  Well,  it didn't quite happen.  With my failed attempt of the Jeffrey Hamelman's Baguette with Poolish,  and failed attempt to make my own malt flour,  still looking for high gluten flour for my Jeffrey Hamelman's bagel,  well,  I adhered to my son's appeal for Olive Bread.  He simply loves olives.  

At least my Olive Bread turns out as expected, although I thought for a moment, that I lost my touch on shaping the dough as the olive started spilling out,  making it difficult to fold the dough without affecting bubbles.  

It turns out surprisingly soft and chewy on the inside.


See recipe - click here. Olive Bread




Hairy Crumb's picture

Difference between European and North American wheat?

October 7, 2007 - 8:06pm -- Hairy Crumb

I was recently visiting a friend who lives in East Riding of Yorkshire, UK. There's an old windmill there, the Skidby Mill, where they grind their grain under stones turned by the windmill...It's great to see and the people who run the show love to tell you all about it. I bought a few sacks of wholemeal and brought them back home to New Jersey. I mixed with about 50-60% King Arthur's bread flour to make my sandwich bread, and the loaves came out so soft and wonderful.

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