Collaborative bread thread for whole wheat/multi-grain/whole grain breads

[subfuscpersona]

Originally Posted by DinaFine

I made the Challah recipe from Peter Reinharts book, Not really happy with the results.

I'm not sure whether you're referring to the recipe from Reinhart's recently published book, Whole Grain Breads: New Techniques, Extraordinary Flavor or my DC post Whole Wheat Challah where I mentioned that the food blog 101 Cookbooks - Recipe Journal gave the recipe and instructions for a
transitional, 50% percent whole wheat challah.

The one thing I might suggest is to make the recipe as written - that is, don't include millet.

If the recipe you used is from the 101 Cookbooks food blog, maybe you can contact the blog author directly from her site.

If the recipe is from Reinhart's new book, I can't help you as I don't (yet) own it.

[594]

[subfuscpersona]

posted on 100% WW dinner rolls | The Fresh Loaf by KipperCat on November 2007 - includes full recipe, instructions and photos

[meshoo96]

Originally Posted by subfuscpersona

...failures, successes

My honey tried bread as much as possible. It wasn't until this past week when he made a pizza dough that ended up more like a bread than a pizza dough. It was delicious and well worth the tiny little lumps he tried previously. Now I know we will have bread a lot. But you should have seen him...defeated loaf after loaf when they required to be risen. Soda bread was perfect - dense and all, but the Portuguese sweet bread (tasted great, just needed that rising) was good and the loaf bread was good too. Guess we will have to see.

[SixSix210]

Yeah. as i mentioned in another thread, I got fed up with that shoebox cardboard they cal a pizza crust up here. They call the stuff on a pizza "toppings" for a reason right? On a burger the toppings are an adjunct to the burger... why a thin crust on a pizza? SO I made my own. In the process, I discovered a few things. One. Yeast that does not activate can be rescued and made to work. Two. One batch of pizza dough can definately make 2 decent pizzas. I made one in my desperation for a real crust, and it came out THICK With that craving squelched, and my new found skill with yeast, I'm gonna take another run at a few breads that are currently not in the "win" column for me. There is something to be said for being stubborn and persistant in the kitchen...

[subfuscpersona]

Originally posted by donyeokl on October 2, 2006 on Welcome to the Fresh Loaf | The Fresh Loaf
Recipe is available at this link Supermarket whole wheat bread | The Fresh Loaf



SF [1210]

[LadyCook61]

I've made pumpernickel bread using the recipe from Artisan bread 5 min a day cookbook. Turned out tasty. Also have made bread using white whole wheat. Also made rye bread.

[flukx]

Mmm. Looks gooood. I have been trying some different things lately. Will post some pictures / recipes soon if I remember ;) Last one was a slightly sour sun-dried tomato / onion whole wheat (little bit of rye) bread.