Debra Wink's 100% whole-wheat sandwich bread

I was lucky to get some winter red wheat (RGT Accroc) directly from the farm. I cleaned and stone milled enough berries to bake Debra Wink’s 100% whole-wheat sandwich bread. I had made this before with white wheat and wanted to get a better taste. I made two adjustments for this bake; use the red wheat and replace cold pressed walnut oil with toasted walnut oil. The difference is remarkable, a richer whole-wheat crumb, texture, aroma, and flavour. The crumb is soft for use in sandwiches. The loaf was baked in a 330mm Pulman pan sans lid.

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Bravo Gavin!

i do like the crumb texture and its colour. Looks like you will be needing to put your order in for this years crop. i am super pleased that we were able to get the stars to align for you.

I was able to refill my bucket from the stash at Lachie's "Big Loaf Bakeryj" I think i will be investing in some bigger containers befor harvest time hopeing that Tim will reserve and sell us some!

You might need to find out when David is visiting his folks farm next and do a loaf for him to take to the farm! Im sure they will be most impressed.

Derek.

Thanks Derek. David has offered to get me further "samples" as needed. The silo has over 350 tonne and 5kg will last me months. I plan on baking some loaves and visit him soon.

Cheers,

Gavin

Good on you Gavin, we have to look after our benefactors.

That is an incredible bake, Gavin, loving it. Can you post this recipe again? Thanks.

Thanks Ming. You can download my spreadsheet with the formula and instructions from my dropbox. You can change any of the orange cells (light or dark).

https://www.dropbox.com/s/r3v0c6ascnmyl0v/WWSBread%20updated.xlsx?dl=0

Thanks Gavin for the recipe. Now I will need to find some roasted walnut oil for it. Cheers!

Great looking loaf Gavin and that crumb looks perfect! Uniform from top to bottom. If I’m understanding, this is made with the local red wheat? Glad to hear you got the flavor boost you were looking for!

Thanks. Yes, it from a wheat farmer on my side of the country. There are restrictions on what state borders can be crossed with grains.

Wonderful bake Gavin, glad you were able to get your hands on some red wheat. I’m also glad you tried using toasted walnut oil, I’ve used it in a few different formulas and it always brings a great flavour to the bread.

Benny

Hi Benny. Thanks. The roasted walnut oil made a big difference.

Now that's what I'm talkin' about :) Beautiful crumb color, Gavin. I'm so glad you're getting to experience this bread with red wheat. And getting to taste it freshly ground is the ideal.

Many thanks for sharing,
dw

Hi Debbie. I'm thrilled at the result. Now I know what you were guiding me to and I'm so grateful for your advice. The red wheat is just so good.

Cheers,
Gavin

I don't think I've ever seen crumb exactly like that. It even looks fresh and flavorful. The wheat you and Derek are getting direct from the the farmer/supplier, must have an incredibly fresh taste. Great bake!

Hi AG. The change to red wheat was remarkable.

Congratulations on the new grain bake, Gavin. Very happy you were able to finally get some read wheat! The bread is perfect, as always.

Happy baking!

-Paul

Thanks Paul. I'm very happy with the result. I was a bit worried that it wouldn't rise as I had no idea of the protein level. It rose during the cold 1st fermentation and I relaxed. I guess the protein must be 14 to 15% judging on the reaction of the dough throughout the process.

That's awesome you didn't need any VWG for these bakes anymore! I've not had any experience with freshly ground flour, but I understand they have lower protein/gluten level than those that have been ground and sitting around longer? In either case, having the right amount of protein level without any VWG sure makes it really nice and must taste incredible! Congrats again.

Happy baking!

-Paul