I did two batches of FWSY overnight brown modified to be (approximately) 50% whole wheat. (I also took a similar loaf out of the freezer to make into stuffing which turned out fantastically!)
The first batch was turned into rolls. The flavor was good, but I didn't spend enough time shaping them... they didn't rise nicely. I used some of the leftovers to make a french toast casserole (i.e. lazy man's bread pudding).
Because of the funny looking rolls, the next batch was made into boules, one of which I tried to coat with sunflower seeds. That loaf is really just a regular boule plus a bunch of over-toasted sunflower seeds scattered all around it on the counter.
That was followed up with a post-thanksgiving loaf: the Tartine brown (70% whole wheat), with sunflower seeds incorporated in the dough! It's been performing admirably for Turkey sandwiches. The sunflower seeds are a nice addition. I wasn't precise with my seed addition, so I'm just guessing that I put in around 1.5 C of seeds for two boules. It could take more pretty easily.
I don't have any crumb shots today, but stay tuned. This weekend I'm hoping to make something new (possibly on the whiter end of the scale).
- man_who_eats_bread's Blog
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Me too! It all sounds so good!
Happy baking