Wholemeal and Multigrain Bread Variations

[Jabba]

Here are a few different breads I've cooked over the last few weeks.  I started using Isi's wonderful Portuguese Rolls (thanks again Isi!  ) and adapted the recipe to make these variations.  Putting them in their own thread since there are a few of them.

I found that I could substitute up to 350 g of the flour with wholemeal and it still produced a good tasting loaf with a good texture, although the family agreed that the bread made with 300 g of wholemeal was the best tasting loaf ever.  I mill my own wheat the night before and soak it overnight in acidulated water.


Basic Wholemeal

Mill up to 350 g of wheat in TMX (or use wholemeal flour). Add juice of 1/2 lemon or 40 g apple cider vinegar (or other vinegar) or a large tablespoon of yogurt and add water to make 300g total liquid.

Mix on 7 for a few seconds until all the flour is moistened.  Leave overnight.

Next day, add

150 g white flour (or more if you've used less wholemeal - total should be 500 g of flour)
1 teaspoon salt
1/3 teaspoon dulse (or just add this much more salt)
2 teaspoons yeast
1 tablespoon honey

Knead 5 minutes in TMX.

Let rise until doubled in size (it took about 2 hours here, in cooler weather).

Knead 1 minute in TMX.  Tip out onto bread mat or clean benchtop, flatten and roll up.  Put on greased baking tray, seam side down.  Leave to rise again for about ½ hour, covered with tea towel.
Score top with knife and brush top with oil and water.
Preheat oven to 210 degrees C  - I preheat to 190 degrees C in my fan-forced oven.  Put some water in a container in the oven.
Put bread in and reduce heat to 200 degrees - 170 degrees in fan-forced.
Bake 30-35 minutes.


Oat Bread Variation

Replace 50 g of the wholemeal flour with 50g of oats and soak overnight (but don’t mill the oats).


Slow Ferment, Low Yeast, Oat Bread Variation

Reduce yeast to ½ teaspoon and leave to rise for 12-16 hours.  Knead second time for 2 minutes – you might need to punch the dough down into the TMX first so that it kneads effectively.

Let it rise the second time for 2-4 hours.


Slow Ferment, Low Yeast, Oat and Barley Bread Variation

As above but use 250 g wholemeal flour + 50 g milled barley + 50 g oats.

Or use 200 g wholemeal flour + 75 g milled barley + 75 g oats.


The oat and barley breads have a denser texture and the slow ferment produces a bread that reminds me of sourdough – but it is not sour.

[CreamPuff63]

thank you Jabba for all the variations. Gives some healthy alternatives 

[judydawn]

Great post jabba, thanks for that.  Haven't made wholemeal bread yet - we don't like full-on wholemeal but might give this one a go as I do have some wheat in the cupboard wondering when it is going to be used.

[Thermomixer]

Great receipes Jabba - really well done 

[achookwoman]

jabba,  well thought through recipes.   Great variety.   You might like to look at Farfallina's Hazelnut bread.  Similar to Isi's and not difficult to make.

[cookie1]

Thanks for these, I love making breads.

[allthingscraft]

Thanks for these recipes Jabba. I've just finished making the barley/oat version. I milled wheat (200g) and barley (50g) and added the 50g oats to the soaking mix overnight.

It made a wonderful dense loaf. I freeformed it and baked on a pizza stone.

I have a really dodgy oven  so needed to cook it nearly double the time but it has left a beautiful crust. Yum! First time I've tried using a pizza stone for a bread loaf, as you can see from the pic it split a bit so need to read up why it did it. I'll also be getting an oven thermometer to get a more accurate temp.

Thanks - my DD loved her warm bread for morning tea!

[cookie1]

It looks lovely. Well done.