The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding in WW

cmoewes's picture

Adding in WW

I've gotten pretty good at making bagels and my wife has asked about adding in some whole wheat or other grains to the recipe. I'd like to start adding some whole wheat to begin with, but I'm not sure if I can replace the bread flour ounce per ounce or if I need to adjust the recipe. Also, how much would people reccomend I do at first 50/50, 25/75 ?


PaddyL's picture

Can you get ww bread flour where you are?  If not, regular all-purpose ww flour should work, but I'd definitely try the smaller amount, then work your way up if you want more ww.

AnnieT's picture

Or try white whole wheat, A.

nbicomputers's picture

while i do not have a formula for a 100% whole wheat bagel i do have one for a whole grain bagel  some of the items called for can be found in a health food store.

again forgive me in advance because the formula is in a large shop format there is a simple way to lower the amounts so it can be made at home the math to lower the amounts is located at close to the bottom if the thread

whole grain bagels

yeast 8 oz  (cake fresh or 4 oz dry)
water 2 Lb

sugar 8 Oz
salt 3oz
dry skim milk 5oz
Malt (non diastatic) 3 oz
shortening 8 oz
molasses 6 oz
soy flour (defatted) 4 oz
cracked wheat (bran or pumpernickel flour) 1 lb 4 oz
sour starter (white or med rye) 6 0z (optional)
water 4 lbs
whole wheat flour 1 Lb  8 oz
hi gluten bread flour 9 lbs

disolve the yeast in the first part of the water and set aside

place the rest inyour mixer with the hi gluten flour last
add the yeast water on top of the flour and mix to a stiff smoth dough

handle as any bagel dough allthough this dough can be boiled type or proofed type of bagel

top as you would like and you can add raisens if wanted.

KipperCat's picture

As a general rule, for every ounce of white flour that you replace with whole wheat flour, iincrease the water by 1 or 2 teaspoons.

cmoewes's picture

Thanks for all the feedback, now to throw another little wrinkle in ;)

We have lots of other flours around our kitchen for making multi grain pancakes ( mmm, pancakes) things like buckwheat, rye, graham, corn, etc; and I know how those work in my pancakes, corn flour makes them sweeter, buckwheat makes them dark and nutty; so after I get a handle on whole wheat bagels, can I start to introduce these other flours into my recipe, or should I just avoind that?


Multi Grain Pancakes

1 C. AP flour

1/2 C Whole Wheat Flour

1/2 C Other Flours (Buckwheat, Corn, Rye mix)

1 tsp Baking Soda

1 tsp Salt

1/4 Baking Powder

2 1/2 C Buttermilk

2 Eggs (seperated)


Sift dry ingredients together, add buttermilk and egg yolks and mix until just combined (don't over mix). In a seperate bowl, beat the egg whites to medium stuff peaks, then fold into batter.

Heat a non stick pan (I like an electric skillet) to medium high. Lightly brush some butter on the hot surface before dropping a 1/3-1/2 c of batter. Cook 2-3 minutes each side and serve with butter and syrup (ok you can serve them any way you like).