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Old 06-04-2020, 11:31 AM
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Default What % whole wheat is in your bread?



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I like about 66% whole wheat. But have baked many variations from 100% to 12%.

What % whole wheat is in your bread?
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Old 06-04-2020, 12:35 PM
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I am nowhere near that precise in bread making. I do prefer white whole wheat. And whole wheat means i add more water too. I don't follow hydration ratios, not sure if any of those account for whole wheat.
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Old 06-04-2020, 03:00 PM
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Zero
Gluten free
But if you want a great tasting bread, it is really hard to beat 100% wheat
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Old 06-04-2020, 03:13 PM
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25% coarse ground whole wheat sourdough is the standard bread I bake.
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Old 06-04-2020, 03:30 PM
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When making a pure wheat bread, I use 100% whole wheat. Usually I use 75% whole wheat flour and 25% other grain. Usually rye or barley, though buckwheat is also good.
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Old 06-04-2020, 03:43 PM
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It all depends on what I am trying to make. I have made anywhere from 100% WW to zero% whole wheat. For just a "normal" loaf of whole wheat bread I usually go about 50/50. I also use mostly unbleached as my base flour.
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Old 06-05-2020, 11:06 AM
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When I make bread it is 50% fresh ground whole wheat and 50% flour.
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Old 06-05-2020, 12:50 PM
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When I make bread it is 50% fresh ground whole wheat and 50% flour.
Yes, agree, fresh ground wheat berries taste great. I wish I could get some. I can't find any wheat berries locally, no one sells them any longer. Nor can I buy Rye flour or whole rye. I would have to buy my wheat berries on Amazon at much higher prices than buying store-bought whole wheat flour.

Who would have ever thought you can't buy something as basic as wheat berries and have to buy them mail order?
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Old 06-05-2020, 01:33 PM
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Zero bread - I don't eat simple carbs.
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Old 06-05-2020, 02:17 PM
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100% but it doesn't produce a nice sandwich bread loaf most people think of when they think of bread.

I call it a "breaking bread" loaf rather than a "slicing bread" loaf. It is too dense to make a sandwich out of and if you slice it thin enough to make up for the denseness it is too crumbly. It makes a fine open face sandwich. Where it works out the best is to break chunks of, put a bit of meat or cheese on top or dip it in some type of sauce and eat it that way.

I think it is probably closer to the way loaf bread was traditional eaten. Without pre sliced cheese, meat and pickles and pre made sauces a sandwich doesn't make as much sense as it does now. To make sandwiches traditionally would have taken as much time as making a full meal. Also since the phrase for sharing a meal is breaking bread rather than slicing bread it think what I make is probably somewhat true to history.
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Old 06-05-2020, 02:27 PM
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100% but it doesn't produce a nice sandwich bread loaf most people think of when they think of bread.

I call it a "breaking bread" loaf rather than a "slicing bread" loaf. It is too dense to make a sandwich out of and if you slice it thin enough to make up for the denseness it is too crumbly. It makes a fine open face sandwich. Where it works out the best is to break chunks of, put a bit of meat or cheese on top or dip it in some type of sauce and eat it that way.

I think it is probably closer to the way loaf bread was traditional eaten. Without pre sliced cheese, meat and pickles and pre made sauces a sandwich doesn't make as much sense as it does now. To make sandwiches traditionally would have taken as much time as making a full meal. Also since the phrase for sharing a meal is breaking bread rather than slicing bread it think what I make is probably somewhat true to history.
You can make a more slice-able whole wheat bread by adding eggs and milk solids to the WW four.
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Old 06-05-2020, 02:30 PM
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Quote:
Originally Posted by slackercruster View Post
I like about 66% whole wheat. But have baked many variations from 100% to 12%.

What % whole wheat is in your bread?
Zero% I eat Keto. No carbs!
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those with loaded guns and those who dig"
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Old 06-05-2020, 09:09 PM
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Quote:
Originally Posted by tiberius View Post
Zero bread - I don't eat simple carbs.
Quote:
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Zero% I eat Keto. No carbs!
Seriously guys? In a thread asking about percentages of whole wheat in homemade bread recipes?

That's like a thread asking for fried chicken recipes, filling up with vegans stating that they don't eat meat.
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Old 06-05-2020, 09:31 PM
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Seriously guys? In a thread asking about percentages of whole wheat in homemade bread recipes?

That's like a thread asking for fried chicken recipes, filling up with vegans stating that they don't eat meat.

Lol.

Moths to a flame, scrambling to prove Iím healthier than thou.
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Old 06-06-2020, 09:17 AM
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Depends on how FINE the whole wheat is ground: what I can buy, 2/3's to 3/4'ths whole wheat. When I drag out the Dynamat grain mill and set it fine, 100% whole wheat.
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Old 06-06-2020, 12:07 PM
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Zero bread - I don't eat simple carbs.
So you don't have Crumpets with your Tea?

Blimey! That's downright uncivilized.
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Old 06-06-2020, 12:11 PM
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I use normal flour for my tortillas, unless I'm using corn.
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Old 06-06-2020, 12:18 PM
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Does anyone here do a real whole wheat sourdough? If so, what % do you use for that? I'm thinking about trying 50/50 and go from there.

Today I'm making rye bread so no whole wheat at all.
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Old 06-06-2020, 12:19 PM
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Originally Posted by NCalHippie View Post
You can make a more slice-able whole wheat bread by adding eggs and milk solids to the WW four.
You are probably right, although part of my goal was to be able to make bread with as few ingredients as possible that my family would eat without complaint, that way if food ever becomes scarce I know I have 1200 pounds of wheat in the basement to keep us fed.

The simplest possible is just wheat and water to make flat breads.

From there I can harvest wild yeast(with kind of poor results) to make a somewhat leavened bread. Or I can use storebought yeast to make leavened loaf and set part of the dough aside to use as a sourdough so one packet of yeast can make many dozen loafs before the starter gets infected and taken over by a yeast that has less rising power.

I also played with adding salt, because salt is necessary for life and we have a hundred pounds of it on hand.

And I played with adding maple syrup and or apple cider for sweetness because we have maybe 20 gallons of syrup on hand at any given time and up to 80 gallons of cider in the fall, both are things I am likely to have on hand after most other food stuffs start to run out.

However I have very little powdered milk and no shelf stable eggs (I do have soybeans for making soy milk)so I want to be able to make an edible loaf without those items.

You could make the argument that I have those ingredients now so there is no reason I should be eating subpar bread now and can drop them if they ever run out, but my idea is, I want to get good at making a loaf with the simplistic ingredients and I want my family to become acquired to the taste of that way there is no shock if that becomes our default bread in a post SHTF
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Old 06-06-2020, 12:31 PM
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Quote:
Originally Posted by lasers View Post
You are probably right, although part of my goal was to be able to make bread with as few ingredients as possible that my family would eat without complaint, that way if food ever becomes scarce I know I have 1200 pounds of wheat in the basement to keep us fed.

The simplest possible is just wheat and water to make flat breads.

From there I can harvest wild yeast(with kind of poor results) to make a somewhat leavened bread. Or I can use storebought yeast to make leavened loaf and set part of the dough aside to use as a sourdough so one packet of yeast can make many dozen loafs before the starter gets infected and taken over by a yeast that has less rising power.

I also played with adding salt, because salt is necessary for life and we have a hundred pounds of it on hand.

And I played with adding maple syrup and or apple cider for sweetness because we have maybe 20 gallons of syrup on hand at any given time and up to 80 gallons of cider in the fall, both are things I am likely to have on hand after most other food stuffs start to run out.

However I have very little powdered milk and no shelf stable eggs (I do have soybeans for making soy milk)so I want to be able to make an edible loaf without those items.

You could make the argument that I have those ingredients now so there is no reason I should be eating subpar bread now and can drop them if they ever run out, but my idea is, I want to get good at making a loaf with the simplistic ingredients and I want my family to become acquired to the taste of that way there is no shock if that becomes our default bread in a post SHTF
I totally agree and if I were you I would be looking into getting chickens.
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