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I have been craving a good solid whole wheat bread recently and thought I should also do some sprouted grains as well. I picked up a copy of Reinhart's Whole Grain Breads and got to reading. Of course the book starts with background and food science and stories. I enjoyed the detail he goes into with the development of this book, the recipes, and the methods specific to whole grain bread baking. 

A simple yeasted roll recipe from King Arthur with 67% whole wheat content.

I made this recipe recently when I needed a quick bake and I was really surprised at how well they turned out. A nice fluffy, soft crumb and pleasant mild wholewheat flavour.

A few recipe notes:

I used 7g IDY, mixed with the flours

Bread flour - Marriages organic strong white

Taking it easy and testing some yeasted recipes. This one is from KAF website https://www.kingarthurbaking.com/recipes/marble-rye-recipe

Slight modifications:

Less caraway. 1 tablespoon is just to assertive 🙂

Instead of potato flour I used small boiled and mashed potato (68g)

Didn't use milk powder, instead I added 4 heaping tablespoons of plant based kefir (from homemade soy milk) 

I made dark and light doughs separately.

Sourdough Bread for Zojirushi Dual-Paddle Bread Machines
(and other bread machines with a user-programmable cycle, sometimes called "Home Made Cycle")

Version 3.4
23 February 2022
(by troglodyte)

Introduction

Australian Beaufort Red Spring Wheat was ground this morning after being kept in the fridge to counter the heat that the milling has on the fresh flour. The flour was hydrated with the water and left to stand for for 30 minutes this was then placed in my noodle mixer and another 20 g of water was added as it seemed quite thirsty. The compressed yeast was added and after incorporation the butter was added and lastly the salt was added.

This is Debra Winks 100% whole-wheat sandwich loaf. I've previously baked this in the Pullman pan sans lid, but my family prefers the square cut of the lid version. Increased weight from 800-gram to 900-gram and test baked. I'm happy with the result. Shaped into a blunt cylinder, I let the dough rise in the final proof to about 1.25 cm (1/4 inch) from the rim and slid the lid into place.

A follow up on a sweet stiff leavain bread after the first attempt produced a decent loaf but with large mysterious cavities in the crumb. For comparison I used my usual country bread recipe and did a second control version with the normal levain minus the sugar. Both doughs got the same autolyse and coil folds and a 4 1/2 hour bulk ferment. 

 There are pictures in this thread of the YW and levains 

https://www.thefreshloaf.com/node/70160/yw-challah#comment-505885 

 The crumb is very much like the Hokkaido bread!!! Wow that 10 min intensive mix really worked. So tender and light and so fragrant. Amazing bread

Here is the video I made recently to show the steps involved in making my 100% whole wheat sourdough Hokkaido milk bread.

Please enjoy.

You might enjoy reading the article I wrote for Breadtopia Whole Wheat Sourdough Hokkaido Milk Bread

Benny