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Submitted by ehanner on March 31, 2007 - 12:26am

100% WW Victory


This just came out of the oven and I am really happy about the results. I have had several dense flops in my quest to create a 100% Whole Wheat sandwich bread. I don't remember where I got the recipe but it was from the Laurel's Kitchen Bread Book. I had been trying to rise using instant yeast and have not had much luck. This is a Sourdough starter recipe with a little Honey. I added a Tablespoon of Malt powder and a little KA Cracked Wheat additive for some extra flavor. Honestly I followed the method right down the page except I folded 3 times and made a point to work the dough until I had good development. I split the flour 50/50 white WW and Bobs WW. The starter (3/4C)was my white flour starter so I guess technically it isn't really 100% (sorry JMonkey). Anyway, I'm happy to have found a method I can use to get on the Whole Grains bandwagon.

Eric

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Submitted by bwraith on March 31, 2007 - 7:41am.

WW loaf looks good

Eric,

If possible, could you post your recipe? I'm always doing boules, but maybe I should try a pan. It would be a better shape for the sandwich makers around here. I'm also curious to see what happens in the 100% whole wheat situation, and I like that you tried 50/50 white/red whole wheat. I've wanted to do a sourdough version, so it would be great to just follow your lead on this.

Bill

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Submitted by ehanner on March 31, 2007 - 10:14am.

100% WW Recipe

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Submitted by bwraith on March 31, 2007 - 10:47am.

thanks for WW recipe...

Eric,

Thanks for all the details on this recipe. That's really what I was hoping for when I asked for the recipe anyway. It's all those little details of how each step goes that turn out to be so helpful to getting the result you want.

Bill

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Submitted by ehanner on March 31, 2007 - 11:35am.

Formatting

Sorry about the continous paragraph. It was formatted when I clipped it in.

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Submitted by KipperCat on June 12, 2007 - 9:43am.

Eric, your bread looks

Eric, your bread looks great!  I'll be trying a 100% whole wheat soon, and I hope mine looks that good.

I saw your apology above.  I think you can edit your post.

Submitted by JMonkey on March 31, 2007 - 8:00am.

Hey! Great WW bread!

Looks fantastic! And congratulations -- feels great, doesn't it, to have been working so hard without result to finally get the bread you were looking for.

And, heck, no apologies needed for me. I've got a loaf of 100% white flour sourdough rising right now .... ;-)

Submitted by pumpkinpapa on March 31, 2007 - 6:57pm.

Thanks for the recipe

Thanks for the recipe ehanner!

I too have been playing with a 100% WW recipe, I am using Peter Reinharts which uses both a soaker and a WW poolish. My first try was too dense as I accidentally left it to rise for too long and was too dry. So for the second I added a 1/2 cup more water for the poolish and 1/2 cup for the final dough and this worked much better. I also used kefir milk for another poolish and soaker and this worked well too.

I am using all organic stone ground hard spring wheat which makes it very dense, so I am actively looking for another organic WW in another grind. If I can't find one I will have to buy a mill.

I should try your recipe using my WW starter. 

Submitted by hovis on April 1, 2007 - 5:08am.

100% whole wheat loaves.

Hi all, after trying for some time to get the ultimate 100% whole wheat sandwich bread this is what I have come up with and it is fantastic.

  1. Start with a sponge made with: 360g whole wheat flour.
  2. 10g instant dried yeast(the one you add direct to the dry flour) or 20 g fresh yeast.
  3. 390g fresh milk warmed to 90-95 degrees fahrenheit.

Mix together in a bowl and leave until rising and bubbly which is usually about 45-60 mins.

Meantime get ready:

  1. 240g whole wheat flour.
  2. 48g white sugar.
  3. 64g unsalted butter at room temp.
  4. 2 medium egg yolks at room temp.
  5. 12g fine sea salt.

Mix the flour sugar salt together, add to the sponge when ready and then add the eggs and butter. begin with a scrapper and mix all together then finally using your hand, left or right, mix together all the ingredients in the bowl until it leaves the sides of the bowl clean.

Tip out and knead the dough for about 7-10 minutes, try not to use flour when kneading, if you do keep it to a minimum, you dont want a dry dough.

When the dough is nice and smooth place in an oiled bowl, lightly oil the top of the dough and cover with plastic film.

Switch on oven to 230c

Leave till double in size, next turn out and divide into two, degass slightly and form into boules. leave on bench, lightly spray with oil and cover with a towel for 20 mins.

Now to make tin loaves flatten the boule and fold in three like folding A4 paper into an envolope and finally fold in half and press down on seam firmly with the heel of you hand and put each into a greased 1 pound loaf tin. Spray lightly with oil and cover with a towel.

Wait until dough has risen above tin sides and bake at 180c for 30-35 mins.

I am sure you will have sucess.

Hovis. 

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