Crunchy Whole Wheat Struan
I just made my first attempt at Peter Reinhart's "Multigran Whole Wheat Hearth Bread". The Whole Wheat version of his Struan bread. It tasted wondefully and came out really well, the crust was fantastic. But I really want to change the consistency. Right now it feels smooth, like a normal whole wheat loaf. I'm looking for something more... like gravel. Crunchy even.
I did three different batches of grain, two cooked and one uncooked.
1st Cooked: Oat Groats and Wild Rice, simmer for ~45 minutes
2nd Cooked: Quinoa, Millet, Buckwheat, simmer for ~10 minutes
Uncooked: Poppyseed and Flaxseed
I'm wondering if I should lower the simmering times for less water absorption?
Or change the grain mix?