The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% wholemeal loaf #1

  • Pin It
dissipate's picture
dissipate

100% wholemeal loaf #1

Throughout my life I have baked only about 5 loaves of bread using a breadmaker. The last loaf I baked was a wholemeal loaf, using the bread machine, and it was a disaster. All the coarse grains had sunk to the bottom of the loaf, which was a little soggy, and the top was dry. It had been more than 10 years since I have baked anything, and I decided to give wholemeal a go again after reading Peter Reinhart's receipe for a 100% wholemeal loaf.

 

Need more practice with folding...

Very dense loaf. I was disappointed upon seeing how dense it was, as the pictures of bread made using Peter Reinhart's receipe did not look like this. But a bit of searching revealed that the loaf was like that because I used coarse flour. Our supermarket sells finely ground wholemeal flour as well, and I decided to buy a bag of that next time.

It took twice or thrice as long to toast well, and had to be sliced very thinly.

Once toasted, it was very crunchy and tasted very nutty and wholesome though.

Comments

Calantha's picture
Calantha

I had the same results with my 100% whole wheat loaves, and I also used a coursely milled flour.  I had the unfortunate experience of the top half of my bread splitting off from the rest, as well, which I've seen suggested is a result of under-proofing.  I used a sour culture with mine and it was probably the sourest bread I've ever tasted.  WAY over the top.  I want to make it again using a biga to see if that reduces the sourness.

dissipate's picture
dissipate

"Sourest bread I've ever tasted" - sounds like licking lemon heh. What receipe were you using? A week later I tried Peter Reinhart's receipe again but with finely milled flour, and the wholemeal bread turned out much lighter. Did not use a starter, but his soaker and biga. Will post up some pictures soon.

Calantha's picture
Calantha

I was using Reinhart's recipe from Whole Grain Breads.  I even think the loaf was underproofed and under fermented, so the overly sour nature was slightly shocking!  I too intend to try again.

dwfender's picture
dwfender

can you post the recipe?