The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multigrain experience

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NatiGO's picture
NatiGO

Multigrain experience

So, as I planned, this weekend I made another change in the bread from Lesson One, and added some seeds and grains.

To the 1/3 whole wheat recipe I added 2 tbls of quinoa, 2 of flaxseed and 3 of sunflower seeds.

I didn't knead it, I started folding it until I felt everything was mixed together. 45 minutes later I folded the dough a couple of times, 45 minutes later again folded it, shaped it in a loaf pan, then 45 minutes later it was baked. It rose pretty well, and it tastes delicious. The only difference I could see is the color, it is a little bit more pale than the other two I baked before.

One thing didn't work, I tried putting some sunflower seeds on top of it with oil, but they all fell. What should I use so they stick?

What do you think? :)

 

Comments

clazar123's picture
clazar123

You are on a very interesting and tasty journey with a zillion and one things to learn and to teach.

All the different flours behave in different ways and need to be handled and mixed a little differently. Some of them need a totally different approach.

When you substitute whole wheat (WW) for AP flour, the amount of liquid needs to be increased a bit and also there needs to be some form of a dough rest built in to give all the branny bits in the WW flour time to absorb the water so your loaf doesn't crumble the day after it's made. You may have experienced that when you made a sandwich from someone's homemade WW bread and as soon as you try to pick it up or take a bite, the slices break into pieces. The higher the percentage of WW, the more liquid needs to be added and a longer rest that is needed. I have mixed my 70% WW dough, added enough water to have an almost sticky dough,,kneaded to windowpane and then put it in a large covered container in the refrigerator overnight to rest. Sometimes it is almost risen to double despite the chill! Leave at room temp about 1 hour, shape into a loaf, proof and bake. Result: softer WW bread.

Use the search box for "fluffy whole wheat" and also "Fluffy multigrain".

Have delicious fun!

 

dabrownman's picture
dabrownman

towel and then into the seeds before flopping it into the pan. Then gently press the seeds into the dough before it rises.  Sometims you have to egg wash it and then roll in the seeds  I would try water first though.  Looks like you bakes are getting more tasty, earthy and healthy.  Well done and

Happy baking.