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This is the bread I have been practicing on in the last few weeks, it came out really good, huge success with everyone who tested it. and I consider it to be my first success with 100% Whole Wheat.

Formula: 

250g of whole wheat flour 

150g of water

4g of yeast 

0.25 TBS of salt

25g Canola Oil (Corn Oil will work the same)

1.5 TBS Dark Brown Sugar

30g Whole Rye Grains

30g Flax Seeds

Technique:

So I have been mostly creating fomulas for this project with the exception of last weeks Cherry Almond which was just a slight tweak to a common formula for fruit and nut breads.  I scrolled past this formula on Yeastspotting and it looks just like a loaf I always crave titled "Peasant Bread" at a nice Artisan Bakery on the East Coast.  Unfortunately there are so many plays on the theme of Peasant Bread I couldn't just google it.  I've been meaning to contact that bakery and see if they'd be willing to share but just never got around to it.

We bought some chicken Buffalo style sliders the other day so I wanted to make some tasty buns to go with them.  The buns needed to be hearty enough to hold the burgers and the fixings as well as soft enough like a hamburger bun needs to be.

I adapted a recipe from KAF and made several changes including the flour types and changes and additions in several ingredients.  I added some dried onions and some Parmesan powder to give it a little extra flavor and just enough honey to round out the flavor profile.

After seeing Ian’s post using buttermilk and Greek yogurt I just couldn’t resist taking one of our normal multigrain breads and having a go at it to see what the taste difference would result.  Plus Lucy is always one to try new and interesting things in bread so that she can DaPumperize them later.

Recently I decided it was time to try to learn to make baguettes.    My strategy has been to make baguettes every day, both to get practice and to try different approaches.    Since I am making them so frequently and often tucked in the middle of other bakes, I don't always have good records.  That hasn't been much of an issue, as these are practice baguettes and haven't been that terrific.    The other day, though, amidst baking other bread, I made the tastiest baguettes ever.    Unfortunately my records were incomplete, and

http://108breads.blogspot.com/2013/06/bread-number-25-speltrye-sourdough.html

Bread #25: Spelt, rye, whole wheat with starter gets made with life all around. Magic slash on top the key.

Breads #26 and 27 are on their way. Both are rye breads with caraway seeds.

Well my nieghborhood has turned into a reclamation camp.  I had EMS and Technical Rescue workers from as far away as the State of Illinois set up in front of my house for two days:

These people are here to help my friends and neighbors, so I baked a big batch of Pulla -- 4 loaves to help feed our helpers.  It was a hit with the Fire and EMS people on the scene.

My Wife had a request for me to make some Roasted Garlic Bread so here they are.

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today i toasted a slice of the Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, sesame seeds , purple carrot and black mission fig bread. i got a whiff of balsamic tang as i opened my mini toaster .. caused my mouth to water! yum! i thought with a smile :)

i had it for lunch.. like so

Topped with procioutto and grilled flat white peaches

A 60% Fresh MIlled Whole Rye with toastd dried onion and toasted dill seeds

Starts with a Rye Sour which makes up 25% percent of the dough. 

.25% yeast gives it quicker and more predictable times for me to fit it in.  

Mixed on speed 1 for about 7 minutes, then to speed 2 (on a 4 speed mixer so not very fast and developed for a further 7 minutes, scraping the bowl every couple and coaxing the dough off the bowl a bit)  It pulled a away slightly and showed signs of development but not true window pane pass. But also not too sticky.