The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Looking for Prairie Gold Wheat recipe(s)

clones2's picture

Looking for Prairie Gold Wheat recipe(s)

I have tried a few loaves now in my bread machine with freshly ground Prairie Gold Wheat and they are not rising enough and coming out too dense.  I have been using Wheat Bread recipes - so I am not sure what I need to add/subtract to get a lighter, fluffier, bread.

Just looking for suggestions or a basic recipe with this flour to start with.

Thank you.

aMused's picture

I bought some Prairie Gold Wheat at my local Walmart, it's the only whole wheat they offer and it's about 1/2 the price of purchasing whole wheat at my local health food store.  I recently made the most amazing bread dough using this flour, here is my recipe based off of Peter Reinhart's 100% Whole Wheat Sandwich Bread in his book, "Artisan Breads Every Day".  Since I made a few changes and used a very specific oil I though it best to post my exact recipe.  However, if you want to understand his methods and his basic recipe so that you can alter to your taste you might want to buy the book, it has some great methods and advice.  I also really learned a lot from his book, "PR's Whole Grain Breads".  I prefer to make all my breads whole grain because it's healthier.  But it is a challenge to come up with bread that isn't a brick.  Here is the exact recipe I used:

794 grams - freshly ground Prairie Gold Wheat

1/3 Cup - powdered milk

2 TBL  - vital wheat gluten

2 tsp - salt

Mix these dry ingredients in large bowl. 

1 - large egg 

56 grams -  coconut oil 

 Whisk these two ingredients together.

566 g - lukewarm water 

3½ TBL honey

2 TBL - active dry yeast (or 1 1/2 TBL of instant yeast)

Stir these ingredients together.

After the yeast has a chance to proof a bit in the honey water add all the wet ingredients to the dry ingredients, stir for about a minute and let the dough rest for about 5 minutes.  Then stir again for another minute, then use the french fold technique to kneed the dough since it will be quite wet.  Let the dough sit for another 10 minutes, do a few stretch folds and let the dough rest for 10 minutes.  Repeat for the first 30 minutes then put the dough in the refrigerator.  After 30 minutes stretch and fold again, check the dough again in about 30-1hr and continue stretch and folds until the dough stops doubling.  Then stretch and fold once or twice a day until you are ready to bake.  The dough is ready to use the next day but can keep for up to 4 days.  I baked on the second day.

When you are ready to bake, remove the dough from the fridge and shape into loaves.  Let proof for about 45-1 1/2 hours more or less depending on how fast your dough is rising.  Mine rose quite fast because of the amount and activity of my yeast.  But basically until the bread is about 1 1/2 times the size it was when you started.

This was the first time I had used the Prairie Gold Wheat flour so the vital wheat gluten might not be necessary.  I also may have used more yeast than I needed since I was compenstating for using active dry yeast instead of instant yeast and I think my active dry yeast was really, really active.  At any rate, my bread was so light and fluffly it was hard to believe that it was made with 100% whole wheat.  In fact, I would have sworn - if someone had served it to me - that it was made with about 1/3 white flour.  It was pretty amazing.

Anyway, I think you should be able to get some fine bread from this flour.  In my case I had a fairly wet dough for sandwich bread.  When I kneeded it I didn't add any flour, I just used wet hands.

I hope this helps, since this is the first time I've used this flour it's the only help I can offer you at this time.