May 31, 2020 - 2:45pm
Still having problems with 100% whole wheat breads
I am unfortunately having a hard time finding a recipe that makes 100% whole wheat bread taste as good as a bread that has mixed white and whole wheat. Does anyone have a recipe that is just delicious? I am preferably looking for a more artisan type round loaf over one baked in a tin, but will take anything at this point!
Thanks!
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of my first 100 percent whole wheat sourdough loaf. Too bitter. Also the crumb of whole grain breads was tighter and dense. I guess we all want our breads to be airy and light like a cake maybe?
Since then I've mostly made blends of white and whole grain flours.
I'm still playing with various methods of reducing the bitterness and opening the crumb like overnight autolyse and overnight hydration of sifted bran. Jury is still out for me on that.
And every one in a while I see a recipe like this:
https://forum.breadtopia.com/t/best-tasting-bread-ive-made-so-far/12460
That I'd like to try. I keep looking. I'm sure one day I'll find something I really like. Best of luck to you.
If you're not enjoying the flavor of your 100% whole wheat bread, it may be that you don't like the taste of the flour that you're using. I'd suggest trying this 100% whole grain spelt bread, which is very reliable for me and tastes just wonderful. I substitute barley malt syrup for the black treacle, which gives a marvelous roasty/carmelized flavor, but you can also substitute honey, or light molasses, or leave it out entirely. This is a conventional yeast dough and it's worth baking it with conventional yeast the first time so that you can get a feel for how the dough is supposed to look, feel, and handle at each stage.
Remember to correct your hydration as needed to make the dough match the dough in the video. Every flour is different!
This recipe makes two loaves of bread, and he demonstrates how to shape for a pan loaf and also for a round artisan-style loaf baked in a casserole dish.
https://www.youtube.com/watch?v=d3qDLrpQh10
pop up in my youtube feed and I don't think I've ever studied his work. I'm going to try his recipe with home milled spelt. I've even got barley malt syrup. Thanks for linking to that.
This is a bread machine recipe that bakes on the normal cycle, I don't even use the cycle for Whole Wheat bread. Have you tried King Arthur White Whole Wheat? Or maybe half white whole wheat and half regular whole wheat? I make this for my husband and it comes out perfect every time with a good rise. Maybe you can use the ingredient list to create a hand make bread recipe. I can't remember where I found this recipe, maybe food.com?
1 1/8 to 1 1/4 c. water
1 large egg
1 Tablespoon molasses
1 Tablespoon honey
2 Tablespoons butter
2 Tablespoons buttermilk powder (Saco brand, I've never had good luck with Bob's Mill brand)
1 Tablespoon gluten flour
1/2 teaspoon salt
3 1/3 c. white whole wheat flour(King Arthur or Prairie Gold)
1 teaspoon yeast
I've been making this 100% Whole Wheat sandwich loaf from Serious Eats: https://www.seriouseats.com/recipes/2019/01/100-whole-wheat-sandwich-bread.html
It's the first 100% whole wheat bread that I've made and been completely happy with the flavor and texture. I substitute 1 tablespoon honey for the brown sugar, but otherwise follow the recipe. it is a bit of a finicky recipe - if you read the comments a number of people have had trouble with it - but I've had good luck.