This bake was triggered by Karin's tease bake here. The recipe is from Peter Reinhart's Wholegrain breads. The bread is an enriched bread that contains lots of seeds, such as sesame, flax, sunflower, and pumpkin seeds (i used crushed walnut instead).
Having lusted over High percentage, multistage Rye breads for some time now, and being inspired by recent posts such as Phil’s and Cordruta’s, I finally took the plunge.
This is one time consuming, precariously scheduled recipe, that leaves you wondering at the end, whether or not crafting this bread is worth it.
Medium Rye is not available where I live, and so I improvised by sifting whole grain rye flour. The resultant flour consistency is close to a medium rye (I think).
As i browsed through Laurel's Cookbook for Wholegrain Breads, i came across a recipe that utilizes Dates! and i live in a region where Dates in most forms are abundant all year round. The recipe calls for Pitted dates, that must be simmered first, and the resultant cooled goo is to be added to the dough. I had some date paste (used for confectionary, and pastry), and used it instead, so its not technically Golden Date Bread. I also added poolish to the recipe, and adjusted the formula accordingly.
At long last, i've baked a challah, a 100% whole wheat version from Peter Reinhart's Whole grain breads. I have to admit, i'am new to braiding, and daring to braid four strands was a little too much for me, especially with a high hydration dough.
I have made several mistakes:
1 - I did not mix in more whole wheat flour to reach to the desired consistency for a challah. This lead to a very sticky dough (feels like 80%).
2 - I screwed up the braiding pattern.
3 - I over-browned the crust.
This is Flax seed bread from Hamelman's "BREAD", i baked two days back. It is a 60% Rye bread with soaked flaxseeds. I used Wholegrain Rye in the Rye sour instead of the medium Rye called for. I also adhered to Hamelman's recipe and procedures, including the addition of 1.5 tsp of instant yeast in the final dough.
This is a my first take on a recipe from Laurel’s Kitchen bread book. It is (Basic Whole Wheat bread). The recipe is basically an enriched (Butter/oil , and Honey) 100% whole wheat bread.
The whole procedure from mixing to baking takes roughly 5-6 hours, quite fast! Recipe calls for 1.6 tsp for a 900 grams of whole wheat flour. The hydration is about 70%, but I increased it to 75%.
This is my second take at Hans Joakim version of Pain au Levain with Whole wheat. Recipe can be found in Hans's Blog here.
The Recipe Differs from Hamelman's in The amount of Rye and Wholewehat added, in addition to the levain. In this recipe, All rye is in the levain, and is mixed with the remaining ingredients for the 30 min. autolyze. Salt is added thereafter.
(Edit: I've increased % of prefermented flour to 17%)
This is an illustration of Shaping a dough into a ball (Boule). I learned this technique from San Fransisco Baking circle.
David (dmsnyder), was the first to demonstrate this shaping method here.(thanks David!). I thought of illustrating the method, and share it with all of you.
This is my first take on Peter Reinhart's Levain based bigas in (Wholegrain breads). Instant yeast was added to the final dough, though. The flavor is clean, with no sourness at all! pleasent flavor, with soft crumb, and crackly thin crust. I have baked an identical bread from this recipe previously with yeasted biga Here.
Ingredients: (Makes 1 medium loaf)
