March 24, 2022 - 3:52pm
100% or almost, whole wheat bread recipe - None !
Hello all- my first post in 10 years. Came to look for a recipe for 100%
whole wheat bread, or with a minimum amount of white flour but surprised to
find not one in the Fresh Loafs recipe index.
I dont want these Pain de Honfleur, Pain Campagne, etc that have a
high percentage of white flour.
I would prefer it to be a boule, stiffish so it doesnt need a basket
to rise. No milk would be good.
There are commercial WW breads at the supermarket here that are very light
like a sandwich loaf, but tasteless.
Can some kind person find a recipe in their files for me ? WW plus Atta flour maybe ?
Many thanks !
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This one: https://www.theperfectloaf.com/ninety-five-percent-whole-grain-sourdough/
I haven’t made this particular recipe, but have made several others from this site, and they’re always good.
Missed your comment about not needing a basket. The one above looks like it’s pretty slack and would need the structure
Here's one:
https://www.thefreshloaf.com/node/71297/20221020-simple-100-wholewheat-bread-clas
Yippee
I despise those sites like Perfect Loaf.. They are called ' endless scroll sites',
that are designed to game the Google algorithms by making visitors spend a lot of time
trying to find the basic information, which moves the blog high up in search results.
Who has the time to scroll through 50 screens of photos of ingredients.
I will try the recipe - it looks seriously professional.
Many thanks
I’m sure it’s optimized to make money, but the person behind it clearly puts a lot of effort into the recipes. His sourdough discard pancakes are, in my opinion, the platonic ideal of a pancake. And his sourdough babka brought some joy into my life when I was on the job market during the early part of the pandemic. No, I have no personal connection to the site or its maker whatsoever. I just enjoy the recipes :)
I use Chrome with the uBlock Origin extension. The Brave browser has it built-in.
The Perfect Loaf goes from horrible to really nicely done.
Yes, the site owner seems to really know baking. Respect.
Food blogs use that endless scroll technique
most often for some reason.
They are annoying but we just learn to hit PgDn super fast.
I'm looking for the type of whole wheat bread that my hairy
legged girl friends used to bake back in the day.
Something simple.
Or Laurel’s Kitchen Bread book for the old hippie ways. No internet required.
Duplicate
Did you just say you're looking for the type of whole wheat bread that you're hairy-legged girlfriends used to make? Hahahahahahahahaha
I'm pretty hairy, lol!
Any luck? Any update?
This is what I do, it is my M.O.
I was surprised too by the search results. I don't know anyone who is doing what I'm doing.
I'm a purist because I wanted real bread in its purest simplest form possible. No add-ins, no tricks. I asked myself how was bread made before for thousands of years.
This morning loaf #69 goes into the oven. Local organic hard red spring wheat berries were stone-milled by a hand crank and immediately used for bread dough. I am no expert, I am all self-taught, but each loaf I make is better than the last and I am seeking mastery. I seek to dispel the myths that a whole wheat bread must be dense, must be a low rise, must taste less desirable, and overall, must be a pain in the ass if not straight up impossible to work with.
No one does it so we think it can't be done but it can and the results are truly out of this world...and that is why I call this bread red pill bread.
Hi Chris,
There are examples of such breads on this website, for sure. For example,
https://www.thefreshloaf.com/node/25364/basic-wheat-bread-laurel%E2%80%99s-kitchen-bread-book
900g wholewheat flour (6 cups)
1.5-2 tsp of dry yeast
2tsp salt
2tbsp honey or sugar
2tbsp butter or oil
650g warm water (2 2/3 to 2 3/4cups)
Knead for 20min, let it rise twice, deflating it after each rise. Shape a loaf or loaves, oblong or round, and let them rise on a greased baking sheet for 30-45min, covered . Bake at 425F for 10min. After 10 minutes, reduce the heat to 325 F. Bake for 45 minutes.
The original text for this recipe, with full details, is here
https://cathe.com/forum/threads/laurels-kitchen-whole-wheat-bread-recipe.230551/
If you want to add atta flour to that, substitute no more than 20-25% of the total flour. For example: 200g atta flour plus 700g of whole wheat bread flour. Or 1/2lb atta + 1 1/2lb whole wheat bread flour.
Here is a video on 100% ww SD that helped me a LOT-
https://www.youtube.com/watch?v=nDtEr1DVEE0
Benito's index of bakes has some 100% WW bakes that look great:
https://www.thefreshloaf.com/node/68798/benito%E2%80%99s-index-bakes
Lots of both pan loaves and batards there. His Hokkaido pan loaves are enriched, but most of the batards are not, if I recall correctly.
I posted one today in blogs under
for Gavin and JonJ and DebbieIt is for 100% whole wheat
regards Derek
Next weekend for sure I will get back baking again.
Econprof - Boule seems ambitious - will use a glass loaf pan I have.
GaryBishop - I make my futile protest against monopolies like Google by using Firefox.
Added ublock but it doesn't seem to help-just deletes some images.
MTloaf - found the Tassajara WW recipe, about 30th page in search results.
I can post it if anyone wants it.
Mariana- I'll try Laurels- I think a lot has been learnt about bread since
the 1970 Tassajara 'Zen Bread ' recipe.
I got useful info from all posts- many thanks to everyone !
What effect does milk/milk powder have on bread? I see it as an ingredient
mostly in 100% WW recipes. I would like to eliminate it. Does butter do anything
other than add flavour versus oil ?
Chris
PS -Webmaster/Mod - to be able to see and refer to all replies to the OP while writing a reply
I had to open the site in two tabs and switch back and forth while writing this reply.
Should I be doing something to see all while typing ?
https://www.thefreshloaf.com/node/33735/home-bread-fighting-gravity
This is is an old post by a professional baker named Phil, but it’s where I started when I was trying to learn how to make plain lean 100% ww bread- just flower, water, salt and sourdough starter. You’ll have to make adjustments in the hydration, based on the particular flour (or blend of flour) you use. It’s also not a stiff dough, so it will need support while rising. Not sure it’s possible to make stiff lean dough make a good whole-wheat bread. Usually it’s wetter dough or enrichments. Pick your poison.
Hah! This is the best post I found on this forum when I was searching for 100% fresh WW pure SD and bookmarked it some days ago. I didn't get a chance to comment yet but I was blown away. That is perfection, that is my aspiration. It appears to be the real deal. Freshly milled whole flour, water, salt, sourdough starter.
So yeah. It's definitely possible. It's just uncommon, so it's unknown. Forgotten knowledge. Pure bread, just like a 100% rye, is a whoooole other animal.
Hi ;)
Hi, I haven't got anywhere on this as we are moving house
and most everything has been packed in boxes for weeks.
Hope to be back baking soon :-))
Oh hi there! I was eager for your response! Haha. That was quick. I can't hide my passion. Well, a mighty fine congratulations to you on this new chapter in your life. I hope everything goes smoothly and I look forward to hearing back from you whenever you're ready. I would be happy to answer any questions. This is good, because I'll be a better baker then than I am now. Woohoo!