The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat Bread with grains

fancy4baking's picture

Whole Wheat Bread with grains

Hi there,

I'm up to making Whole Wheat bread with multi grains (flaxseed, sunflower seed, pumpkin seeds, sesame, black sesame) and i have two questions.

1- Does the amount of seeds incorporated within the dough affect the level of hydration? i.e: do i have to increase water amount.

2- Usually i prefer making bread more on the high hydration level 70% and up, do you recommend taking the same approach with this WW grains or should i go with the 66% or 68% Hamelman describes in his recipes?

I appreciate your help on that.



Nickisafoodie's picture

Given moisture content of flour and can make a subtled, difference I wouldn't worry about the seeds affecting hydration.  Add them early on in the process so they get the benefit os extended contact to moisture.  If using natural leavan and multi stage builds, add at the stage 2 build which usually is 15-40% of the total build, followed by the last stage.  The overnight or multi hour soak is beneficial to the seeds.  You will be hiking the hydration up anyway for the added whole wheat so not to worry.

And as always, pay attention to the dough as 72% vs 70% hyration is only tablespoons of difference on a 10 pound batch, so knowing the dough should be your overriding approach vs strict formulistic per se.

clazar123's picture

It is important tot develop the dough that those seeds are in before you mix them in. You have to make sure to use adequate moisture, allow the whole grain flours to absorb the moisture (as in an overnight retard) and make sure the gluten is well developed. I find adding whole nuts and seeds at the end of the mixing process works well for me as they don't absorb much water. If you are talking about any form of cereal grains (whole,flaked or ground) or seeds that are  ground,  then you have to account for them in the soaking process and the amount of water needed for a good crumb.