Whole Wheat Multigrain
This is my 1st attempt at a multigrain loaf, Hamelman's Wholewheat Multigrain with 50% wholewheat, multigrain soaker, and a liquid levain. It is essentially a partial sourdough, with 1tsp yest added to the final dough.
As i only have white wheat on hand, i used white wheat flour, so the crumb is pale. other 50% is All Purpose.
I've Hot - soaked Cracked white wheat ,cracked Rye berries, and sunflower seeds. The Crust has a sweet caramelized aftertaste (recipe called for honey), and crumb has a faint sourdough tang, with a nice chew of cooked berries and seeds. This is an excellent bread! The texture is light yet close crumbed (75% hydration didn't seem enough, as the soaker and my freshly milled wholewheat were v. thirsty. I raised the hydration to 80% for the dough to be of medium consistency.
I think it should make a superb toast!
Khalid
Comments
Your loaf looks great Khalid, and the crust looks like it could provide a nice chew!
Did you mill your wheat yourself?
Thanks, arlo. Yes, i do mill my own wheat.
I did this loaf too last week. My multigrain soaker was from pearl barley, oats, millets, and flax seeds. The loaf has a really nice aroma and strong hint of honey even though there was only 2 tbsp of it (can't remember exactly how much in there, just from my rough memory)...I wonder if the grains also contribute or bring out more flavour from honey.
Lovely scored bread...I wish I could develop my scoring skill to be that level:)
Thanks, Madaboutb8! Indeed, the aroma of this bread is very sweet and wheaty..
My scoring is modest, really, i attribute most of its success to my covered baking device HERE
Really nice results. Many of your considerable techiques combined to make this happen. The crumb looks wonderful. Khalid, do you find a handling difference between white whole wheat, and whole wheat per se? I seem to, but can never quite put my finger on what it is. I think it is the feel mostly. Ray
Thanks, Ray. Well it depends on which type of wheat (Hard Red spring, or Hard Red Winter). My white whole wheat is an Australian import, as i live in the UAE (middle east), and virtually all wheat sold is Australian variety. I have worked with strong whole wheat bread flour (12.9% protein), and the dough has remarkable quality to it, and way better than my white whole wheat which is rated at 11.5% Protein or thereabouts.
Now, white whole wheat is essentially identical to winter red wheat, but for the reduced pigmentation. Anyway, my whole white wheat flour does the job, but lacks the assertive taste of a traditional wheat.
Khalid
Good job Khalis
i think they turned out really nice
Especially for such a hydrated dough with soaker/seeds, Khalid. And your slashes look great! Nice bake.
Larry
Truth be said, i had no clue as to what to the crumb should look like. I want to give it another shot next time using Bread flour instead of AP, and Pastry WW instead of Home milled white wheat. I shall post the results then.
Khalid
Nice job, Khalid! I like the flour experiment you have in mind as well.
These loaves look so tasty!
Sylvia
Hi Khalid, just thinking, the protein content would be about the same as the all purpose mixture, and you'd be upping the fiber a bit. What are your thoughts?
Ray
Thanks, Lief, and Sylvia..!
Ray, you are quite right, though the crumb will be denser. Iam just testing Hamleman's recipes (iam new at this, just bought his book months ago), to see what most suits my palate, and family's.
Khalid