July 28, 2019 - 12:55pm
Increasing the fiber in my bread
Sourdough Pals:
I have been very happy with my daily loaf. Just terrific and easy to do. I use the Joshua Weissman recipe with slight variation as seen on YouTube. I've got it down.
But now my wife really needs more fiber. That bread is maybe 20% Whole Wheat flour. So, I am thinking of increasing the whole wheat to 50%, but am also considering adding some 9 grain steel cut for more fiber. I am considering using something like this:
https://centralmilling.com/product/organic-steel-cut-cracked-9-grain/
How do I use this product? Do I need to soak it first? How much to add by weight or volume?
My typical dough is 1000 gm for 2 loaves.
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Peter Reinhart's Struan Bread
Make sure that whatever you mak that it will be a bread she likes.
I looked into this a number of years ago and I was surprised to find that adding a few tablespoons of whole rye flour per loaf added a pretty goodly amount of fiber.
HERE is a classic TXFarmer recipe of WW that is sourdough based but the techniques can be used in any bread recipe. Any whole grain needs to be thoroughly hydrated-either in a sponge,autolyse,biga or cold retard-in order to be soft and flexible. Chunks of grain need to be softened with soaking or cooking or the dentist bill might be pretty high.
THIS was my attempt long ago (before I weighed ingredients) but it did make a delicious loaf and was very grainy/seedy.
So make something tasty and soft. If she doesn't like it-she won't eat it.