How can I make this bread using wheat flour?

last month

My no-knead "white" bread is the recipe from Fifteen Spatulas. I'd like to try making it with 100% whole wheat flour, but no clue how to make adjustments.

Ingredients

3 cups bread flour
1/4 tsp quick rise yeast
1.5 tsp sea salt
1.5 cups warm water
cornmeal to sprinkle on the bottom of the pan

Featured Answer

jehanne hansen

29 days ago

pillog, good call! People often shorten "whole wheat" into just "wheat". but that is misleading, as white flour is also "wheat". You see that a lot and you are right.

I bake whole wheat but I have found it really needs some white flour or else it is so dense. Really heavy and dense bread can have its merit, but will not be a sub for most lighter white breads.

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Comments (7)

plllog
last month
Short answer is you can't. The most whole wheat flour I've seen successfully subbed into a white bread recipe is 40%, true measure. People will fake their percentages by not counting the flour added during kneading and shaping, so be careful of that when you read recipes.

I did a lot of baking 100% whole wheat, but had to give it up for health reasons.

I based my own no-knead recipe, which was for freshly milled at home, hard red wheat, off of this one:

http://www.instructables.com/id/100-Whole-Wheat-Crusty-No-Knead-Artisan-Bread/?ALLSTEPS

I'll have to look some more to see if I have my own recipe typed up. It involves steps like soaking the flour with vitamin C crystals to improve the flour and uses malt to improve the rise. I also used up to 100g of whole grains and seeds, and had a good measure of vital wheat gluten to support the rise.
porkchop_z5b_MI thanked plllog
plllog
last month
last modified: last month
Hah! Just as I was giving up, it appeared in a different place than I thought:

100% Whole Grain Bread No Knead by JC

Inspired by Instructables No Knead

Ingredients:

Pinch Vitamin C crystals

355g Whole Wheat Flour

100g Whole Rye Flour (you can substitute whole wheat, but the rye gluten helps, and it's tasty)

25g Vital Wheat Gluten

Up to 100g Assorted Grains and Seeds

455g water

Directions:

Make a pre-ferment with 50g flour and 50g of the water with the yeast.

Soak the grains and seeds in 100g of the water.

Mix the Vitamin C, salt and VWG into the remaining flours and stir in the water. It will start very dry, but the water will soak in and make it all damp.

Cover all. Wait 8 hrs. at least.

Stir together all the ingredients and put them in your baking vessel to rise.

Bake at 385° F for one hour in terracotta. Cast iron may take less time

ETA, this version doesn't include malt. Adding a teaspoon of diastatic malt powder to the flour will improve the rise.
porkchop_z5b_MI thanked plllog
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nicole
last month
I've made the Artisan wheat bread recipe. It's EXCELLENT!
porkchop_z5b_MI thanked nicole
plllog
last month
Porkchop, you might want to edit the title of the thread to add "100% Whole" wheat. It's a whole different kind of baking.
porkchop_z5b_MI thanked plllog
Annie Deighnaugh
29 days ago
I usually replace only half the white flour with wheat. Not only denser, but less gluten formation means it won't hold the rise as well.
porkchop_z5b_MI thanked Annie Deighnaugh
plllog
29 days ago
last modified: 29 days ago
That density is why one needs the vital wheat gluten. You're never going to get floaty airy with 100% whole wheat, but you can get nice bread. The no-knead part helps because the bran is sharp and can cut the gluten strands in a way that doesn't mend. I did only 100% WW for quite awhile until it started negatively affecting gut health.

BTW, nowadays, while I do use fancy white flour, I find that the best bread conditioner is sourdough starter discard. I used to make 100% WW flour sourdough bread, and I still maintain my WW starter, but that's another whole adventure. I do put the discard from both the white and whole wheat starters in the same jar, and just add a good sized glob, maybe a third of a cup-ish, to my breads now. I think, if you keep a starter, it would be very worthwhile to add some, even if it's white.
porkchop_z5b_MI thanked plllog

How can I make this bread using wheat flour?

jehanne hansen

Comments (7)

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