adjusting hydration levels for whole grain quickbreads and cookies?
I need a bit of advice on how to convert quick bread recipes to whole grain and have them stay moist. The Bread Lab at Washington State University argues that it is just a matter of adjusting the hydration level. But, when I look at whole grain bread recipes I really see both the hydration level and the time to absorb the moisture being involved.
What is the best hydration level for a whole grain quick bread or a cookie?
How do I give time for the flour to absorb the moisture?
Lets keep this simple and say that it is just whole grain wheat flour.