The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

20160206 Wild Yeast Whole Wheat Protein Bread

February 7, 2016 - 3:21am
Yippee's picture
Yippee

20160206 Wild Yeast Whole Wheat Protein Bread

 

Custom made for someone special...

100% whole wheat (Giusto's organic high protein) flour, 50% pre-fermented with starter and raisin yeast water; 60% sprouted grain mix: lentils, millets, soy beans, corns, and wheat berries. 

 

 

Whole Wheat Protein Bread

 

 

 

 

 

 

 

 

 

 

Beautiful weather on Game Day.....

 

 

 

 

 

 

 

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Comments

Isand66's picture
Isand66
February 7, 2016 - 6:27am

Looks amazing!  How was the taste?  Did you use the sprouted grains whole or did you grind them into flour or use a soaker?

Yippee's picture
Yippee
February 13, 2016 - 11:11pm

Gentlemen:

When handling breads with sprouted grains, which you two are experts about, what would you do to increase the tanginess of the breads?  Any suggestion is appreciated. Thank you!

Yippee 

dabrownman's picture
dabrownman
February 7, 2016 - 10:59am

Now I have to go dig my YW out of the back of the fridge and see if it is still alive:-( Well done and

Happy baking

nmygarden's picture
nmygarden
February 7, 2016 - 11:08am

Gorgeous breads and dramatic photos to show them off. Oh, to be someone special enough to receive it... :)

Thank you for sharing!

Janetcook's picture
Janetcook
February 7, 2016 - 2:11pm

Very nice loaves.  I especially like the addition of sesame seeds on the crust.  I imagine they added a wonderful flavor to the bread too.

Yippee's picture
Yippee
February 7, 2016 - 10:54pm

Thank you all for your kind words.

 

Ian: 

I'd say it's a sweet, "clean" taste of wheat without the unpleasant earthiness that's usually associated with high percentage whole wheat bread.  A subtle tangy aftertaste follows and lingers in the mouth.

I fully cooked all the sprouted grains in a rice cooker before mixing them in the dough. Would you call that a soaker?  They got pretty smashed up in the mixing process.

 

DBM:

I remember we had a brief conversation about YW a few years ago.  Since now I use it extensively in bread making, even more so than the starters, I'm sure we'll have many opportunities to exchange ideas in the future.

 

Cathy:

Very special indeed...

 

Janet:

I used wheat germs to top the whole wheat breads and they've added additional nutty crunch to the breads.

 

Janetcook's picture
Janetcook
February 8, 2016 - 10:08am

A question about your sprouted grains.  For what purpose do you cook them once sprouted?

I ask because, when I make a loaf similar to this, I do not cook them.  I do sprout and then grind them in my Cuisinart so they blend into the dough.  I leave mine raw for the nutritional benefit of raw sprouted grains and their sweetness in the raw form. 

I would think that cooking them, as you did for your loaf, would take some of the nutrition out of them but I am not a nutritionist so I really don't know which is why I am asking for your reasons for cooking.  

When I add cooked grains to my loaves, ones that haven't been sprouted, I just call them 'scalds' based upon using hot water vs cold. I call anything simply soaked in cold water a 'soaker'.  Not sure there is a 'proper' name for either….just what I have ended up doing in my books.  It can get complicated because then there are roux  which I do not label as a scald although a roux is cooked….Some people would call my 'scalds' a 'porridge'….and on it goes so I would say call it what you want :)

Thanks,

Janet

Filomatic's picture
Filomatic
February 8, 2016 - 10:21am

Very impressive!

Yippee's picture
Yippee
February 9, 2016 - 11:17am

Hi, Janet: 

There are a several reasons I cook the sprouted grains. 

First, I find the uncooked, sprouted berries (rye, spelt, wheat, and brown rice etc.) too dry and hard in the baked loaf.  It's not worth chipping anyone's tooth for a slice of bread.

Second, I figure unless I consume these sprouted grains raw, I won't get the benefits of those enzymes because they are going to be damaged either in cooking or baking. But if you have different opinions or information, please let me know. I'm all ears.

Last, if I don't have to use my grinder and still have all the sprouted grains smashed during mixing, I have one less equipment to clean. 

 

Hi, Phil:  Thank you!

 

 

 

Janetcook's picture
Janetcook
February 8, 2016 - 9:49pm

Thanks for the response.  Good food for thought.

I have always given my loaves away so have no personal experience knowing how hard the uncooked grains can be.  When I have made breads using them following Peter Reinhart's recipe I have ground them up in my Cuisinart which I had assumed made them edible without a crunch :)  Now that I think about it, it makes sense that they would stay a bit hard due to their size.

Also makes sense about the enzymes and cooking.  They are going to get 'zapped' one way or another.  Your way makes sense in another way too because, by deactivating the enzymes by cooking the grains in your steamer, you won't run into 'enzyme attack' in your dough which can happen very easily especially if only IY is used for a leavening agent.

A loaf my children loved was one I made with dried beans and your bread reminds me of that loaf.  I think I will give it a try and see what a difference it makes by cooking the grains before adding to the dough.

Thank you for the thoughts on how to do things differently.  I always like to learn something new.

Take Care,

Janet