Wheat 100% Whole Grain Bread (from King Arthur Flour "Whole Grain")

Wheat 100% Whole Grain Bread (from King Arthur Flour "Whole Grain")

Category: Yeast bread

Ingredients
Whole grain flour (took Belovodye wheat wallpaper of coarse grinding)	3 cups (400 g)
Water	1 cup (220 g)
Salt	1 1/4 tsp
Sugar (took fructose)	3 tbsp. l.
Butter (cut into 6 cubes)	4 tbsp. l.
Dry yeast Fresh yeast	2 1/2 tsp 8 g
Orange juice (it is said that it allows to fully reveal the aroma of whole grain flour)	2 tbsp. l.
Low-fat milk powder	1/4 cup
Dry potato flakes (took Maggi)	1/2 cup

Cooking method

• I put it on a medium loaf (900g) and crust.
• I added a teaspoon of panifarin on my own. Now I think it was quite possible to do without him.

Cooking program:

Whole grain (or dietary) regimen

Note

The recipe was borrowed from the site 🔗
There is a video of how it is handmade and baked in the oven.

I think it will be perfect for a bread machine too.
I'm waiting for the result. Judging by the bun and the smell - everything is going as it should! I didn't add anything when kneading, the dough is tender, but not sticky ...

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An interesting recipe. Worth experiencing
I like to replace part of the liquid with juice, sometimes even completely with tomato juice. From experience I can say that the result also depends on the brand of the juice producer - with Sandora it turns out great, but with Jaffa ... It's better to just drink it
Happy bread!

[Ulitka,]

Ulitka, Thank you!

Here the amount of juice is symbolic. I added freshly squeezed.

During the first ascent, the butter apparently melted, the dough became a little thinner. Added about 4 tbsp. l. flour (whole grain is over, I decided to add spelled)

[Alexandra]

Alexandra
A very interesting recipe .. I think that the bread is already baked, we are waiting for your comments

[Juju]

Juju,

It turned out great and unexpectedly fluffy.

Grew up to the edge of the bucket, despite the amount of flour only 400 g and a modest (8 g pressed) amount of yeast.
If not for the pigtail of dough, which I, while copying the video, put on top at the end of the proofing, I would have come out of the bucket.
The scent is crazy - but it really doesn't smell like orange. Butter and the specific smell of whole grain flour mix very well.

I can post a photo in the evening.

All in all, a worthwhile recipe. And nothing like 100% whole grain or even mixed with wheat, which was previously baked according to recipes from our site. The structure is more fluffy, and the color is not gray, but cream ...

Early in the morning I cut, made my son a bunch of hot sandwiches with cheese in front of school ... nothing was left ...

Recommended

Photo of 100% Whole Grain Bread

Alexandra. and in your hb whole grain - with 30 minutes heating or some other?
Tell me where you can see the modes for your stove
Your bread is awesome ...

[taty]

taty,

In Bork's instructions about modes, everything is very mysterious.
Even the time of the programs is not indicated, and no stages are scheduled, much less temperatures.
It seems to me that both the main one, and whole grain, and French are all heated, because the window fogs up within 5 minutes after the start of the kneading.
I have not tried other modes yet.
Whole grain lasts 3 hours 40 minutes for a loaf of 900 g. The first batch is 10 minutes, the rest is not measured in time.
The fact is that I mainly make bread without yeast (or with a small amount of pressed yeast) with kefir sourdough, and mostly 100% rye, or rye-wheat with bran and oatmeal, with whole grain flour too. I don't bake pure white at all, I don't use dry yeast. I am free to use the modes, because the proofing of such breads is very long (7-8 hours). For example, I choose the French mode for the first batch (it is the longest there - 18 minutes) and then immediately switch to whole grain mode (10 minutes). Then I take out the blade, form a bun with my hands and choose again the French mode (there is the longest baking and seemingly the highest temperature) with a delay of 8-9 hours. Without the blade, the shaft rotates, but the dough does not bother, the last hours of proofing are heated, and then the baking is turned on. And then I bake for 10 minutes.

so I have no special dogma in the choice of modes

What is important - I always follow the kolobok and straighten it in accordance with how rye or wheat should be - they, I'm sure you know, are different

During the first ascent, the butter apparently melted, the dough became a little thinner. Added about 4 tbsp. l. flour (whole grain is over, I decided to add spelled)

The question is - is spelled possible with diabetes ???
And then I have a couple of Finnish packages (one is coarse, the other is smaller), all in thought, there is no information in Russian ...

[Self-taught baker,]

Self-taught baker,

Pure spelled, like premium wheat, I think, should not be consumed.
Although it seems to me that it should be lower than the index.
But it is possible to lower the index by adding whole grain flour, or peeled rye, or bran, or long-cooking oatmeal. Therefore, I try to make white flour of the highest grade or spelled less, and more other varieties.
In this recipe, a small amount is completely neutralized by a huge amount of whole grains. I made homemade noodles from spelled, adding up to 20% bran, it came out great.
And you can also neutralize the glycemic index (and you need to do this) by combining cereals and fresh non-starchy vegetables in one meal. Which I always do.
Read about it from Elena Stoyanova on www.
After all, she originally developed a nutritional system for herself, when she was diagnosed with diabetes and was overweight. And she managed not only to lose weight, but also to "escape" from diabetes. True, it was type II, with I, apparently, it will be more difficult - but the principles are the same!

And I tried this bread purely symbolically, and did not eat it for another reason: I do not eat animal fats (except for fish and veal). And too much fructose. "My" bread - no sugar at all, with vegetable oils. Tomorrow, if it turns out according to the "long" recipe to make bread with a rye starter, on whole grain, rye, spelled and wheat without sugar and butter at all - I'll lay it out ... for three days the dough ripens ...

[Alexandra]

Alexandra
Thank you HUGE for the info.
I just have type 2 diabetes.
I went to watch the news for myself ...
Success with a "long" recipe

[Self-taught baker,]

Self-taught baker,

To your health!
It didn't just help me, I really figured out how to relate to nutrition in general.
My endocrinologist was shocked by the results. What I wish you too

[Alexandra]

Alexandra, the recipe is great and the bread tastes great! And the smell during kneading is very pleasant! I also noticed this!
Let me write how I did it?
- 2 tbsp. l. orange juice
- 227 ml warm water
- 60 g unsalted butter
- 370 g of whole grain flour (Belovodye took flour)
- 3 tbsp. l. Sahara
- 35 g dry potato flakes
- 28 g milk powder
- 1 1/4 tsp salt
- 2 h. l. yeast (reduced)
Kneaded in cotton on the Yeast dough mode (1 hour 25 minutes), then took out the dough, removed the stirrers from the bucket. She separated 1/3 from the dough, rolled out three strips from it, which she intertwined with a pigtail. From 2/3 of the dough I formed a "briquette" in the shape of a bucket and laid a pigtail on it. Transferred to x / p. I closed it, let it distance 1 hour 15 minutes. (it seemed to me enough). Baked for 40 minutes. The crust is medium (but you can put a light one, I got a ruddy one).
Here he is, handsome, before baking:

Ready (sagged a little from above):



I will definitely bake some more. Bread would be called dessert, for breakfast, for tea. Next time I'll try to replace some of the butter with olive oil. This time I decided to bake as in the original recipe, the only thing I encroached on was the amount of yeast.

[Anise,]

Anise,

You have got handsome bread

I baked like this for a very long time, now I don't bake with sugar and butter at all.
The dietary option would contain 50 g of fat-free soft curd and a spoonful of sesame, mustard or almond oil (they smell delicious), 0.25 tsp. stevia and instead of potato flakes - flaxseed flour and panifarin.
I bake only on live yeast now, I would take 10 g.

[Alexandra]

Alexandra,

thank you!
Yes, I think that here you can definitely reduce the amount of butter and sugar. The next time I bake, I will definitely do so. Do you put any one oil to choose from, from those listed by you (sesame, mustard or almond)? I usually use olive everywhere. So I thought, can I diversify it? What would you recommend to start with? Or is it a matter of taste?
An interesting option with the addition of cottage cheese. How much cottage cheese would you use for this recipe? Is it easy to add or replace some flour? It should be tasty with cottage cheese too.

[Anise,]

Anise,

replied on my blog

[Recipe:]

The other day I baked this bread again, but this time in the oven and with sprouted grain.
Recipe:
wheat grain for germination (dry) - 150 g.
(soak in water for 18-20 hours)

wheat grain after swelling - 247 g (grind with a blender into gruel)
water - 130 ml (of which 100 ml in grain for grinding + dilute fresh yeast in 30 ml)
fresh yeast - 9 g.
orange juice - 2 tbsp l.
salt - 1 1/4 tsp
sugar - 2 tbsp. l.
olive oil - 2 tablespoons l.
whole grain flour - 230 g.
potato flakes - 30 g.
powdered milk - 28 g.

Kneaded in a bread maker (dough mode). Proofing in the oven at 30 degrees.
Baked at 180 degrees for 25 minutes, then 15 minutes at 165 degrees.
The bread tasted good, "rich". Due to the fact that it has slightly reduced the amount of sugar, this option is more "universal", that is, if the first option is for tea, then this one is suitable for all meals. So far, this is one of my favorites in the lineup of whole grain breads baked so far.
Alexandra, My next thank you!

[Anise,]

Anise, good health

And with sprouted wheat, not only beautiful, but even more useful bread turned out

[Alexandra,]

Alexandra,

As for sprouted wheat, for those who are puzzled by this process: in Ashan, for example, not only wheat for germination is sold, but already sprouted (usually found in refrigerated shelves with herbs). She has a shelf life of 7 days. As a rule, it is always fresh there. It is quite possible to facilitate the task of baking bread with sprouted grain and not waste time soaking it. However, in this case we do not know how much water the grain has absorbed. But there is a way out - "follow the kolobok" and everything will be all right.

[Alexandra]

Alexandra, you know, but I "got accustomed" to this recipe. From time to time I return to him. However, instead of butter, I've been using 2-3 tbsp of olive oil for a long time. l., sugar only 2 tbsp. l., dry yeast is also less - 1 tsp. And recently I definitely add a piece ripe dough - the result is good, the crumb looks different, even when baked in a bread machine. Here I confirm the photo (this is a bakery option) and I say thanks again for this recipe!

[Anise]

Anise
Well, bread, one more beautiful than the other !!! I would look and look without taking my eyes off ... I saw your creations and immediately wanted to repeat ...

[Crochet]

Crochet, thank you very much for your kind words! Very nice!
This is exactly what I always admire for your pastries, for which you will not undertake, everything is beautiful and good! Here, I take this opportunity and say this completely sincerely and with pleasure!

[Anise,]

Anise, good health!

Breads are one more beautiful than the other

Alexandra, tell me, please, is it possible to do without potato flakes? I want to bake this bread as soon as possible, but there are no potato flakes, but in general, why are they needed in the dough? can they be replaced with something?

Alexandra, can you please tell me if you can do without potato flakes? I want to bake this bread as soon as possible, but there are no potato flakes, but in general, why are they needed in the dough? can they be replaced with something?

While Alexandra is gone, I will try to answer
Potato flakes can be replaced with dry potato powder, which is sold in boxes and diluted with boiling water.
You can use fresh boiled potatoes, then you need to reduce the amount of water when mixing.
Adjust the flour / liquid balance.

About potatoes in bread dough, read the topic Potatoes - use for dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71959.0

Admin,
thanks for the answer! I'll try with boiled potatoes.