Moist and Delicious Whole Wheat Bread
by mark on May 16, 2009
Dad (Gary) made a whole wheat loaf the other day. He and Mom were pretty pleased with it. Very moist and delicious. I think they managed to polish the whole thing off between the two of them in little more than a day.
On baking it a second time, he modified the recipe slightly and here are his notes that he sent to me to post.
Notes:
I slightly increased the flour, increased the gluten, salt sugar, molasses, and honey. Also the seeds and grains. It can still be a little sweeter or maybe less molasses.
I also increased the baking time by 5 minutes. It was still a little soft. The gluten increases the open crumb which weakens the structure so
that may be why the need for a longer time in the oven.
Whole Wheat Bread
Starter:
225 grams whole wheat
75 grams KA Special
½ t yeast
240 grams water
Soaker:
240 grams whole wheat
240 grams water
20 hours on counter
Balance:
200 grams whole wheat
150 grams KA Special
2 t diastatic malt
3 ½ T vital wheat gluten
4 t salt – 24 grams
4 t sugar
3 t yeast
3 T honey
3 T molasses
3/4 cup water +/- 180 grams
about 1 cup grains and seeds
Knead in mixer for 12 minutes on #2
Rise for one hour (double fold at 30 minutes)
Single fold and shape
Oven at 400
Rise for one hour.
Egg wash and oatmeal - slit
Oven at 375 for 50 minutes (200 degrees interior)
Water spray before putting in and every 3 minutes for first 10
Tagged as:
bread,
whole wheat
{ 2 comments… read them below or add one }
Gary he a must a make a duh Italian a bread a too, no? I a used to make a ton uva bread in duh 70s and a 80s. Guess I a have a to a post a mya anadama bread a recipe. Does a Gary still a grow all dat basil and hot a peps?
edb
Yes he does! Lots of it. And this year, he is indeed growing da peppas anna da basil.