The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

whole grain recipe should be more moist

dwdanby's picture
dwdanby

whole grain recipe should be more moist

With all your help and references, I tried the following whole grain recipe in my bread machine:

1 1/4 cup warm water

2T soft butter

2 2/3 cup whole wheat flour

1 cup Bob's Red Mill 7-grain hot cereal

1 1/4 t salt

3T honey

2t yeast (didn't have any bread machine yeast)

 

It came out very well, quite dense which I wanted, and tasty. I'd like it a little more moist and chewy. If I soak, or maybe even cook, the cereal before adding it? Also, would it be important to use bread machine yeast? And it only rose to fill two-thirds of the baking pan. Is this to be expected or should I add a touch more yeast? Thanks.

patnx2's picture
patnx2

I just made a loaf with 7 grain and I did soak the grains for 30 to 40 minutes. Just enouth water to moisten. Others will post i'm sure . Patrick

hanseata's picture
hanseata

 If you pre-soak your whole grains, the 7-grain cereal, and, at least, half of the whole wheat, with a 1/4 tsp. of the salt, you will not only improve the taste, but, also, be better able to judge whether additional water is needed.

Whether you use active dry yeast or instant yeast (=breadmachine yeast) shouldn't really matter too much, you will need a bit more active dry than instant yeast (100% fresh yeast = 50% active dry yeast = 33% instant yeast).

Whole grain breads will always be a bit denser than loaves made with white flour.

Karin