The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% whole wheat bread (+rye sourdough), sliced

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Abelbreadgallery's picture
Abelbreadgallery

100% whole wheat bread (+rye sourdough), sliced

Dear friends, I've spent the weekend outside. I could'nt get connected to send you the pictures until now.

Here's one picture of the crumb of the 100% whole wheat flour bread + rye sourdough.

I've attached more pics in this link:

http://breadgallery.wordpress.com/2013/07/19/hogaza-100-trigo-integral-100-whole-wheat-bread/

 

 

Mebake's picture
Mebake

This is one attractively opened crumb bread, abelbreadgallery! nice work.

-Khalid

Abelbreadgallery's picture
Abelbreadgallery

Thank you Khalid. Have a nice day.

Abel, BCN.

goldenfisher's picture
goldenfisher

Thanks for sharing recipe and pictures, since I am focussing primarily on 100% wholemeal breads at the moment, this one will be tried in my kitchen very soon...

But for now let's just say that yours is a beautiful loaf, really. How was the flavour?

Keep it up!

Abelbreadgallery's picture
Abelbreadgallery

Hello goldenfisher

Flavour was great. This bread's got the character that you want in whole wheat flour breads. Nutty taste. The secret in this bread is the quality of whole wheat flour. Buy the best one you can afford. In another breads in which you mix different varieties of flours, you can cover the flavours mixing a good quality flour with another one of less quality. This is a 100% whole wheat flour (but the sourdough), so the quality is crucial.

Have a nice day.

Abel, BCN.

goldenfisher's picture
goldenfisher

Heya Abel,

I completely agree with what you say about the flour quality! I am fortunate enough to be quite spoilt for choice here in Sydney, we have quite a few brands, both small and bigger, that mill excellent wholemeal flours of all kinds, from wheat, to rye, spelt, buckwheat and many more. I usually have four or five different kinds in my pantry at any given time...

I will try your recipe over the next couple of weeks, although it will be without the sourdough i am afraid, as I have decided not to keep one for the moment (I am just getting back into backing after a two-year hiatus...). I used to have my own starter which worked very well, but unfortunately it got... lost, let's say. For this recipe I might just get a cheat rye starter going with a bit of dry yeast and refresh it over a couple of days. Of course I will have to adjust the times, I guess...

I will let you know how I go!

dabrownman's picture
dabrownman

breads too and yours is a fine example.  Nice baking!