I have white bread flour, but no whole wheat. I have bran and wheat germ. How do I add this to my flour to add some of the body missing by not having whole wheat? I will be doing a variation of the Jim Sullivan 18-hr rise no knead bread.
I've been reading up on adding bran into bread dough for added flavor and nutrition. I have seen that some people advocate soaking the bran and/or wheat germ first for several reasons: 1) to help incorporate them into the dough, 2) to reduce the amount of moisture it will suck out of the dough, and 3) to reduce the chance of the rough edges cutting the gluten strands and negatively impacting the rise in your loaf. Alternatively and at a minimum, I would buzz the bran and wheat germ in a food processor to break it up into small particles. I hope you will post again and let us know how your bake turns out (if you decide to make it). Good luck!
Will let you know once I bake. We're all learning how to find work-arounds to our normal practice -- a fun challenge in these not so fun challenging times. Thanks for the advice.
Whole wheat is, by weight, 83% endosperm, 14% bran, 3% germ.
as per graphic here: http://www.thefreshloaf.com/comment/448703#comment-448703
I've been reading up on adding bran into bread dough for added flavor and nutrition. I have seen that some people advocate soaking the bran and/or wheat germ first for several reasons: 1) to help incorporate them into the dough, 2) to reduce the amount of moisture it will suck out of the dough, and 3) to reduce the chance of the rough edges cutting the gluten strands and negatively impacting the rise in your loaf. Alternatively and at a minimum, I would buzz the bran and wheat germ in a food processor to break it up into small particles. I hope you will post again and let us know how your bake turns out (if you decide to make it). Good luck!
Will let you know once I bake. We're all learning how to find work-arounds to our normal practice -- a fun challenge in these not so fun challenging times. Thanks for the advice.