The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains how much is too much?

niboki's picture
niboki

Whole Grains how much is too much?

So I've been expirimenting with baking whole wheat bread for awhile, and I want to put as much whole grains in as possible, for health reasons.  I've made many loaves with only whole wheat flour. Let's just say they were a little dense, to say the least.  So here's my question,  How much whole grain flour can I use, while still making a loaf with good texture, etc? 

Yerffej's picture
Yerffej

You can make a very palatable and tasty loaf using 100% whole grains.  Your whole wheat flour may or may not actually be "whole" wheat as all flours are different.  

There is probably a loaf that you make that works well in both taste and texture.   That loaf will be your starting point in working towards more whole grain in the bread.   Make that bread and take out a small portion of your white flour and replace it with whole wheat flour.   Use a bit more water so that your dough is always at least tacky and possibly even sticky.   You should become comfortable with handling wet sticky dough as this is the key to a lighter whole wheat loaf. Each time you make this loaf, take out a bit more white flour and replace it with whole wheat flour.   Do this again and again until you have the loaf that you want in terms of whole grain content.  

Going directly to a bread with mostly or all whole grain is quite difficult but moving there inch by inch works well and you will teach yourself  how to make whole wheat bread in the process. Jeff

dmsnyder's picture
dmsnyder

Our esteemed TFL member, txfarmer, has demonstrated that one can get a light, airy bread using 100% whole wheat flour. Here's a link to my trial of her approach: Light and fluffy 100% Whole Wheat Bread

You can do it!

Happy baking!

David

loydb's picture
loydb

Peter Reinhart's book _Whole Grain Breads_ is a must-read if you're going swim in the waters of whole-grain only.

 

niboki's picture
niboki

thank you so much.  I'm excited to get started again.

 

Marly's picture
Marly

Yesterday I made my first ever Stoneground Whole Wheat using the following recipe:  it did not rise much:

4 C Hodgson Mill Whole Wheat Graham Flour-2-3 C Hodgson Mill Naturally White flour-2 C scalded milk-1/2 c butter-1/2 C brown sugar-2 packages HM Active Ddry Yeast (dated July 2013)-1/4 C honey-1 tsp salt.  Combine shortening, brown sugar, ho,ney, salt, scalded milk anad 2 cups whole wheat flour.  When cooled to lukewarm, add yeast and beat with electric mixer until smooth and creamy.  Cove and let rise in warm place 85 degrees for about 1/2 hour.  Mix the remaining wheat flour with the unbleached and add enough of the flour mixture to make the dough stiff enough to handle on the boart.  Turn out and knead in as much flour as to make it smoothe and satin.  Place in greased bowl and turn to grease top.  Cover and let RISE until doubled.  Punch down well-turned greased side up and let RISE again until light.  Turn out on board, knead lightly, divide into two small balls & let REST about 10 minutes.  Form into loaves.  Place in greased pans: let RISE until almost doubled (mine did not double but rose a bit).  Bake 15 minutes at 325 degrees, then 45 minutes at 350 degrees.  Remove from pans and let cool.  Makes 2 large loaves.

Can anyone clue me in on what happened?  the loaf is about 2inches in an 11x4 bread pan. 

Yerffej's picture
Yerffej

What is the source of your recipe?

Jeff

Marly's picture
Marly

The source is from one of Hodgson Mill's recipes on line.

Marlyne

Yerffej's picture
Yerffej

Hi Marlyne,

My suggestion is that you look at the book previously mentioned in this thread,   Whole Grain Breads by Peter Reinhart.  Baking with whole grains can be tricky and this book has good recipes and excellent instruction.   To me, your recipe reads more like a cake than a bread.  Whole grain breads are simplier than that but the trick is in the technique.

Jeff

Marly's picture
Marly

Thanks Jeff,

I just ordered the book.

Marly

loydb's picture
loydb

Good buy. While the first section can be a bit technical in places, it's a great accounting of how the recipes and techniques in the book evolved. 

Marly's picture
Marly

I am expecting the book's arrival today or tomorrow.  Can't wait!

Marly