The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with whole grain bread

joycenow's picture

Help with whole grain bread

My whole grain bread is delicious, but too crumbly.  Any help will be appreciated


breadforfun's picture

Take a look at this recipe.  It is a 100% whole wheat pan bread, but it is quite soft and moist.  Txfarmer's description of how to make a soft bread is very informative and it worked for me.


Litebrite's picture

I have recently started working with 100% whole grain breads (sourdoughs).  Based on my limited experience and information from others on this site (thanks txfarmer!), I have found that hydration and dough development are key to getting a soft, non-crumbly loaf of whole grain bread.  In practice, what this means for me is that 1) I mix the whole grain flour and water and let it hang out on the counter overnight before I mix in my starter and salt the next day, and 2) I have started using my food processor with dough attachment to do the initial "kneading" of the dough and following it up with stretch and folds during the initial rise.  While I still knead non-whole grain bread dough by hand, I have not been able to get a 100% whole grain dough to pass the window pane test using any combination of hand kneading/stretch-and-fold.

Here are some pictures of a recent (slightly underproofed) whole wheat sourdough using the above changes to my usual method:

The loaf had a very tender crumb and held together nicely when sliced for toast or sandwiches.

Hope these tips help.  Good luck and happy baking!