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

 

Crusty Jeff's picture
Crusty Jeff

The seven Grain Cereal is excellent but doesn't contain any gluten to contribute to the rise. Definitely pre soak.  I would add at least two and one half Tbsp Vital Wheat Gluten to offset what is lacking naturally in the WW flour and maybe one more for the cereal.  And, try replacing the butter with one or two TBSP Canola oil.  Your dough will improve in smoothness and texture.  With the change in  the dry components watch the hydration.  Lean a little towards the wet side and that will help overall. Rise, texture flavor etc.

It does sound like you are enjoying some success, that's great.  100% whole wheat and whole grain is not at all easy.  That's why the majority of the recipe's you see will contain white flour.  Also, trying to do this in a BM where the water content needs to be spot on takes some experimenting as WW takes more water and absorbs it more slowly.  If your dough is a little wet in the beginning of the knead, it will be just right at the end. Best of luck to you.......