hi, i'm ari
i make lots of 50%-100% WW lean loaves, have one with relatively low hydration rising right now.
would like to branch out with various additions/adjustments to my bread, really like softer, more varied-texture breads such as breads with seeds. considering adding more things to my lean recipe soon, like flax seeds, oil, maybe margarine. i really want to try making a sandwich bread soon.
I do nearly 100% whole wheat whole grain too.
usually 55-60% hard white spring wheat (home milled), 25-30% Kamut (home milled).
I fill it out with stuff like ground flax seed, ground chia seed (whole chia see gets stuck between my teeth), ground amaranth, ground millet, maybe some oat flakes. Kroger has flaxseed and chia seed in bulk bins. Market District has amaranth and buckwheat in bulk bins.
I use a coffee/spice grinder to grind the amaranth, millet, flaxseed and chia, as I only use small amounts of those. A hand crank Shule grain cracker and a Vitamix blender are used on the wheat and Kamut berries.
1/8 th cup of amaranth per 2 pounds of dough is fine, as it imparts a strong flavor. 1/4 cup of ground flaxseed, and 1/8 cup of ground chia suffice for me.
Since I home-mill, and the HWSW and Kamut is so fresh, it has enough natural oil, so I don't add oil when using them. If I use store-bought HWSW, from Kroger, Trader Joe, or Prairie Gold HWSW from Walmart, then I will add about 1 tbsp of oil per loaf.
all of those additions sound great, i don't think i will grind the flaxseed if i end up using it though
home milling seems interesting, and i live near to a farmers' community so i can probably very easily get ahold of the grains to do such, but for now i'm staying with the grocery store pre-milled flour as it's more convenient and i am very early-learning right now.
thank you for the friendly reply !