Comments on: 100% Whole Grain Bread, Soaked

By: Annette Cottrell

Annette Cottrell — Tue, 07 Feb 2012 18:35:57 +0000

Thank you Annie! I am grinding but you certainly can buy whole wheat flour at the store too. I love SAF. There is no such thing as non-GME yeast, to the best of my knowledge so I try to use it sparingly. I killed my sourdough starter though so that’s what I’ve got right now. My personal challenge will be perfecting sourdough. I am absolutely still convinced that my Jupiter (aka Family) grain mill is the best choice for someone who has small space and will only be buying one mill. If you need super fine flour you can simply pass it through the hopper multiple times or just buy the occasional bag of fine flour for birthday cakes. Otherwise I prefer the slightly coarser grind for making whole wheat bread – the texture is less gummy.

By: Annie

Annie — Mon, 06 Feb 2012 20:10:06 +0000

I just love your website. I am very excited, I am getting ready to
embark on the journey of making whole grain bread. I am a little confused
though and thought I would ask the question about using Whole wheat
bread flour. Are you grinding this yourself or are you purchasing this?
It does seem redundant to purchase flour if you are grinding. Could you make a recommendation for yeast? I am using SAF. Are you still satisfied with your
mill? I will be buying this brand based on your recommendation and like you
I do not have a lot of space. Thanks for such a great site. Annie

By: Annette Cottrell

Annette Cottrell — Tue, 31 Jan 2012 07:20:22 +0000

Nathan I recommend the King Arthur Flour cookbook that is in the reference section in the back of the book. It covers just about everything you would ever want! I forwarded your comment to Joshua so hopefully he’ll comment with it. I’ve been hoping he’ll start adding some “good ’nuff” recipes like that one to get you up and out the door in the morning. You should be able to use the standard pancake recipe that is in the book and just pour it in muffin tins like he did. I take my soaked batter, add eggs the morning of and mix well then sprinkle the top with the powder and soda and sugar and mix it all up gently now so I don’t dirty more bowls.

By: Nathan

Nathan — Mon, 30 Jan 2012 19:26:54 +0000

Annette,

I just picked up your book from out Library in Duluth, MN and I was fascinated by your section on grains. I have read multiple books that are similar and have implemented multiple wonderful things (chickens, gardening, etc.) but had never read about grinding your own grains. So that is my new project. So far I have sourced local grains in northern MN and have begun the conversations with my wife about buying a good grinder.

I have two questions with regard to this:

First, do you have suggestions for good comprehensive cookbooks on whole grain baking (breads, pancakes, crackers, etc.)?

Second In the book Joshua references a rather simple pancake recipe that he also uses for muffins and waffles, but it doesn’t give the recipe. Are you able to share the specifics of that recipe? Or at least where to find it?

Thanks so much

By: Annette Cottrell

Annette Cottrell — Mon, 30 Jan 2012 05:43:52 +0000

Deanna – I’m sorry it didn’t work. I cannot get it to work with white wheat either. And I have dialed back the amount of rye I use since it does make it really crumbly. I now use about 1/4 rye and the rest hard red wheat. What grind setting are you using? Mine is not the finest setting in the world but it’s as fine as my Jupiter will go. The flour is about what the storebought “stone ground flour” looks like, maybe just ever so slightly more course. Good luck!

By: Deanna

Deanna — Sun, 29 Jan 2012 01:54:38 +0000

Thanks Annette for the advice! It came out more of a brick, but still tasted good. I probably also should have let it rise longer the second time. We’ll eat some and use the rest for bread crumbs. I had tried it last year with whole wheat flour from the store, which I am guessing was red wheat (and the bread was amazing!). This is my first time doing it with grinding the berries myself. I bought both white and red wheat berries, so I’ll try the red wheat berries this time. I’m trying to completely switch over to whole wheat, and I’ve read a few places say to start with white wheat berries to get used to the taste so that is what I started with.

By: Annette Cottrell

Annette Cottrell — Sat, 28 Jan 2012 05:40:22 +0000

Deanna it could have to do with how fine your grind is – it’s amazing how different they all are! It also depends on the humidity in the air. And finally this is a fairly wet dough that will continue to set up over time. It should look like the bottom is sticking to the bowl but the sides are not and when it’s ready it will form little arms at the top like a saguaro cactus sort of. Once I have achieved windowpane I stretch and fold the dough which helps develop surface tension. That will also help the dough become cohesive and no longer such a wet sloppy mess.

I’m also thinking that there is a huge difference in white wheat berries. The white whole wheat flour from King Arthur is very different then the white whole wheat berries that I can get, which seem to produce gummy bread (so they don’t have as much gluten is my guess). I only use red hard wheat with a protein percentage of 12% or more. That can make a huge difference as well but it’s hard sometimes to find out what the protein percentage is. I hope anything in here is helpful to you!! I’m sorry it’s not worked out but the important thing is to learn what it looks like when it’s ready and adjust flour and water each time. In other words, bake with your eyes and your hands. Good luck!

By: Deanna

Deanna — Sat, 28 Jan 2012 01:12:20 +0000

Thank you for taking the time to post these wonderful recipes! I’ve made this bread twice, and each time I’ve had to add cups of extra flour. I had the same experience as one of the first posters where it’s one runny mess. It isn’t even close on the right amt of flour. I used a scale and measured 17oz of flour for the soaker/sponge, but I still have to add so much flour. I use white wheat berries for it. Do red wheat berries soak up more of the liquid? When I grind my berries, I do it at the finest consistency. Should I do it more coarse? Would you suggest using less water or would you suggest more flour?

By: waggie

waggie — Wed, 28 Dec 2011 19:49:41 +0000

oops! just saw the above post where you already answered that question! Thanks

By: waggie

waggie — Wed, 28 Dec 2011 19:48:49 +0000

Are those bread pans cast iron? They look like cast iron….. I would have to go hunting for some if they are…. I LOVE my cast iron and use them everyday.