November 22, 2023 - 11:36am
Substitute all whole wheat for rye and what will you get?
Hypothetically you substituted 50/50 mix of soft winter white and hard winter white berries for Rye 'berries'. Would any other part of the recipe for vintage Westphalian Pumpernickel change? So, cracked wheat berries, scald, main dough, rest 16 hours, fill Pullman Pan, bake 24 hours, slice in 24/48 hours.
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You may have to add more water overall since WW tends to be more thirsty than rye. Other than that you should end up with a nice bread just not a rye bread.
I am building up the courage to experiment.
Update: It has been in the oven for 14 hours. I am letting it go for the full 24 hours. I am following ChainBakers recipe except I substituted 50/50 of soft and hard winter white berries for the Rye.
All the other ingredients and proportions are exactly the same. Water, Salt. I dug out a 1/4 inch and tasted it. Yum.
The consistency so far is pretty much the same as the Rye pumpernickel. The color of course is much lighter.
I plan on letting it rest for 24 to 48 hours to give the insides a chance to equalize the moisture and whatever sciency stuff happens.
A quick online search about rye vs whole wheat hydration was consistent with my sense that it's the other way around - rye usually takes more water than wheat flour; the difference would be less with whole wheat flour; more with dark/whole rye than light or medium rye.
I am following to see how your experiment turns out. I have buckets of wheat but rye is hard to come by and I have just 1 or 2 loaves worth left.
I'd love to hear how this loaf finally turned out. Pics would also be nice. Don't leave us hanging!