The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rye & Wholewheat

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KMIAA's picture
KMIAA

Rye & Wholewheat

My husbands sugar is out of control.  He won't eat sourdough.  How can I make 100% Rye or 100% Whole Wheat without making it like a brick.  Usually I make Rye with only 8 oz of whole rye flour and the rest bread flour.  The other bread I make is white all bread flour.  Do I need to add Vital Wheat Gluten?  Never used that in my bread.  Also, I guess you would need to add a lot of water but don't know how much.  He's picky and won't eat dense bread.  Hope someone can help.  I convinced him to go with whole grain or whole wheat pasta which amazed me that he is even considering it.

BGM's picture
BGM

Go to the King Arthur Flour website.  They have a great 100% whole wheat flour bread and lot's of information on baking with whole grain flours.

KMIAA's picture
KMIAA

Thanks for your input will do that.

clazar123's picture
clazar123

Go to this guy's website. He makes a great looking 100% whole wheat loaf using a technique he call "remix". It might be worth a look.

http://www.thefreshloaf.com/node/37856/100-stone-ground-whole-wheat-sandwich-bread

Whole grain is always going to be somewhat dense and still is a carbohydrate. In the body it will affect his sugar. Limiting servings and paying attention to serving size are always crucial elements.

You will start hearing that "sourdough" is less likely to spike blood sugar but it needs to be a true, long fermented natural levain bread.

KMIAA's picture
KMIAA

Thanks for the link.  Now I have two to consider.  Everyone is so helpful.  I agree, portion size and servings is important.  He'll have to learn how to do it.  He's not a big eater and was told that he wasn't eating enough during the day and that also spikes the sugar level.