The Fresh Loaf

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Trouble with texture of Reinhart WGB Multigrain Struan

jkandell's picture

Trouble with texture of Reinhart WGB Multigrain Struan

I've been baking the multigrain struan from Reinhart's Whole Grain Baking book, and while the flavor is excellent, the crumb has a tendency to fall apart. I know this is multigrain--but still. It works best when the soaker is uncooked millet, quinoa, cooked rice, oats, worse when the soaker contains a lot of cornmeal. I'm cooking by weights, so not sure what the problem is. I've also had to increase the kneading time to 8 minutes, or the thing falls apart even more. Any suggestions on ways to get the bread more solid, less crumbly?

staff of life's picture
staff of life

Although I haven't made this particular bread, I have made breads along the same lines.  Knead it longer, and/or use a whole wheat flour that has a higher protein content, such as Wheat Montana's.  You can also use a small amount of wheat gluten if you like.