The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A Variation on Hamelman’s Whole Wheat Multi-Grain Levain

GSnyde's picture

A Variation on Hamelman’s Whole Wheat Multi-Grain Levain

This weekend, I departed from my cheese bread experiments to try again a wonderful tasting bread from Hamelman.  The Whole Wheat Multi-grain is a sourdough with about 50% whole wheat, a taste of honey and the baker’s choice of other grains and seeds.  Some day I want to try it with cracked wheat, but I couldn’t find any.

So, like my last attempt at this bread, I used oats, sunflower seeds and pumpkin seeds.  And, as before, the result is a very hardy tasting bread with a nice moist crumb and thick crust.

It made awesome grilled ham and cheese sandwiches.

In the not-bread category, I figured I’d share a photo of one of my favorite foods: turkey wings etoufee.  A tangy New Orleans-style braise with fresh corn.  It’s really yummy and is always better the second day.



isand66's picture

Nice bake Glenn.

Those turkey wings looks amazing.

Please share your recipe!


GSnyde's picture


This is one of those recipes I keep in my head, and eyeball the ingredients measurements.  So the measurements below are a guess.  Try it and adjust to your taste.  Enjoy!

Turkey Wings Etoufee

This is an adaptation of the Chicken Etoufee recipe from Commander’s Kitchen, a cookbook from Commander’s Palace restaurant in New Orleans.


6 Turkey Wings

Tony Cachere Creole Seasoning

1 ½ tbsp. bacon fat

2 large yellow onions

Half a bunch of celery (including all inner stalks and leaves)

2 large green bell peppers

2 Tbsp minced garlic

2 large jalapeno peppers, minced

1 cup dry roux

2 cups chicken stock (homemade is best, but canned works)

1 ½ tsp dry thyme

½ tsp dry sage

2 bay leaves

small can diced tomatos (optional)

kernels from 2 ears fresh corn


Season the turkey wings with Tony Cachere Creole Seasoning (or make your own Creole Seasoning ( and use it plus salt).  Roast in one tight layer in a deep roasting pan or dutch oven at 400 F for 45 minutes.  Turn the wings after about 25 minutes.  Whatever you roast the wings in will need a tight cover for the braising step, but the wings roast uncovered.

While the turkey is roasting, heat the stock and chop the onions, celery and bell peppers and mince the garlic and jalapenos.  Melt the bacon fat in a large heavy pot.  Saute the vegetables over high heat for about 5-7 minutes, stirring frequently.  Reduce the heat to medium and add the dry roux (I use Kary’s Dry Roux (, but you can make your own ( and stir it in.  As soon as the roux is well mixed in with the vegetables, add the hot stock a half cup at a time, stirring constantly, until you have a thick-ish gravy.  If you need more liquid, add water (but you don’t want it thin like soup).

Add the thyme, sage and bay and about a tsp of the Creole Seasoning (depending on how spicy you like it).  Also add diced tomatos if you like. Bring to a slow boil and then simmer for 10 minutes (or until the turkey has been roasting 45 minutes).

Pour the vegetable gravy over the turkey wings, and braise in the oven, covered, at 350F for about 75-90 minutes, turning the wings half way through and basting occasionally.  When the wings are 15 minutes from done, taste the gravy and adjust salt and spice to taste.  Then, stir the corn kernels into the gravy.

Serve in big bowls with steamed white rice and Crystal pepper sauce to taste.

dabrownman's picture

some great bread. The color crust and crumb look fantastic and texture with the added  seeds must make for a great bite.  Well done Glenn.  Love your etoufee.  Never had or made it with turkey but it sure sounds wonderful and a nice paring for that fine bread.

GSnyde's picture

The bread is real tasty.  It toasts up nice.

As for the etoufee, it goes with white rice better than bread IMO.



hansjoakim's picture

It looks wonderful! You got a great crust on your breads, Glenn. I'm sure it will be a nice vehicle for souping up some of that braising liquid too.

GSnyde's picture

Lots of steam followed by convection makes great crust!  This bread is ideal toasted with cheese.



PiPs's picture

Hi Glenn,

I'll echo what the above posters have said. The crust and crumb are great ... and how good would it be with that braise. YUM!


GSnyde's picture

I appreciate the comment.


Syd's picture

Good looking bread Glenn. Everything is spot on: shaping, fermentation, scoring, crust and crumb.  Thanks for providing us with your turkey wing recipe.  I am guessing it would be good with chicken wings, too.  Turkeys are not as common over here as they are in the States.  Nice to see what you have been doing.

All the best,


GSnyde's picture

*Almost* everything was spot on, but I would hope for a bit better aerated crumb.  Maybe the oatmeal kept the crumb tight.

As for the etoufee, the original recipe calls for chicken parts, but they cook quicker than turkey, so reduce the braising time to about 40-45 minutes.  Chicken wings would be fine, but chicken thighs would work better because of the greater mass.



SallyBR's picture

Nice looking bread! 


now, I browsed quickly through the photos first, and when I saw the turkey wings photo, it scared me:  "what happened to the crust of his bread???? "

Glad it was poultry   ;-)

GSnyde's picture

nothing quite so bizarre as that.

Thanks for the comment, Sally.