The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Savory Fit's picture
Savory Fit


Hey. New to the freshloaf and new to bread crafting as well. I'm in Encinitas, California and my interest is primarily higher protein, whole-grain bread. Baking whole grain bread is slaughtering me. I have baked several loaves over the last 3 months but have not been able to close the deal quite like the vision has in mind. 

Fatmat's picture

Hi SF, I've been baking for nearly a year, so I'm still very much a newbie by comparrison with the big kids here.

I'm still struggling to create the bread porn that you see on The Fresh Loaf, but occasionally I get a glimmer of hope!

What's not going right for you? There will be someone here who knows how to make it better.


Mebake's picture

As Mat said, what are the difficulties you are facing with making whole grain breads? Could you post a picture of your bread, sliced if possible.

Wishing you all the best,


Savory Fit's picture
Savory Fit

Sorry for the delay and thanks for the response. The problems that I was having seem to be getting better. I'm finding success with the right balance of yeast and gluten. I was getting loafs that were not rising fully as I wanted them. I think that the dough was being weighted down by adding too much extra IE..oat bran, hemp seed, amaranth etc. Not really sure. I just know I've been getting closer. The goal is a sandwich bread size loaf of 100% whole grain, that is high-protein with a moderate fluff and pretty solid density. I dont like the real fluffy bread, but I also don't like the dense block-like loafs that bareley clear the height of the bread pan. I have no picture at the moment.