Whole Grain Bread Recipe

I want to show you some ways of doing some lovely artisan and sour dough breads. Now let us make some whole grain bread. I call it cracked wheat because I use the already cracked grain.

If you use whole grains even with cracked grains something is very very important you need a hot soaker, you need some boiling water poured over your grain and left to sit for several hours or if you take cold water, it will have to sit overnight otherwise the texture of your bread will be really too scrunchy. Your dentist will probably appreciate that. What we actually do is here we have 25gms of cracked grains,6 gms of sea salt.

I have 3 gms of yeast. I use a little bit of malt instead of sugar. I try not to use sugar in itself.

You cannot get powdered malt you will be able to pick some xxx a little bit of whole meal flour really really 30 gms of it, 240 gms of white flour and 165 gms of water. I actually deduct that water on that and I pour the hot water over the grains and let it sit for several hours. Now let us get on and make the bread in itself.

So I always have my white flour put in my ingredients from the malt to the yeast stir it around so the yeast does not necessarily come in contact with the salt and heading my whole meal flour into that. Going through that to see there are no lumps. And I have about 50 gms of my sour dough in there which I have had prepared, so there is 50 gms about half that amount here.

Put in my cracked grains which I have soaked with the water and now here we start. In the beginning just work the flour slightly over, yep so you can actually see that coming together the water has been absorbed everything being thrown into the middle and I just turn the bowl you can actually see when it comes up to this texture, there looking like a dish rag and take a little bit flour, not too much put it on the table because we do not want the texture of the bread getting too dry. Well at this stage it helps if you get your little scraper up here stir together everything around , it is still the mixing process and now I try to combine everything into; I would start with a very low percentage of cracked grain because it is quite hard to handle and can get quite sloppy and so if you have more experience then add the proportion of your grains but remember you know to soak them before otherwise it is teeth grindingly awful.

And here we are just a few kneadings and you can already see how lovely it comes together, still a bit sticky and we could give it its first spoon by just putting it on the table a little bit of flour put your bowl over it and just let it sit so the water can be absorbed and the can relax and come back about half hour to an hour. That is lovely. Lovely.

Very lovely texture.And you know it is still slightly sticky up there and I actually will use a little bit more of the grains before I just gently fold it on its back. There we go, and then what I do take a little bit of the cracked grain and just roll it all the way around.

And this is how it will go on the tray now. And kneads finer proof until it is about double of it's size and then we pop into the oven. So what I have here can actually see by pressing on that this bread is ready.

Lovely cut through the middle and I use a serrated knife. You might want to use a razor blade or anything else because it might break off or you might hurt yourself. Now the serrated knife does it so well with a swift motion you do just a little cut like that and that will nicely open up in the oven.

So now let us come on and follow me around and we actually have a facility of steel oven as a professional oven to develop a little bit more or larger texture not on every bread, but you might want to get a little flour xxx it is something that you get in builder's market or you put a little bit of water, just chuck half a cup of water in there and immediately put in your bread into the oven, set your timer and off we go. I just had a