s/o- can you do artisan bread in five minutes a day without white flour?

[Rikki Jean]

i really, really, really would like to make the boule that is featured by the artisan-bread-in-five-minutes-a-day people (both because it looks scrumptious, and because i need something EASY!), but it calls for white flour, which is not a compromise i'm willing to make. in the mother earth news article that was published last year (http://www.motherearthnews.com/Real-...tes-A-Day.aspx), there is a recipe that uses only ww flour, but it's sandwich bread, not the boule. it says that it can be made as a free-form loaf, but not that it can replace the regular boule recipe.

there HAS to be something out there. help!

[savithny]

Do you have the book?

There are loads of whole-grain recipes in it. DH is the baker in the family, so I don't recall the details off the top of my head, but I think any of the breads can be made as boules, and I know DH made many 100% whole wheat loaves.

[Althetrainer]

I don't see why not. It's different ingredients but the same concept. You may want to adjust the dry/wet ingredients ratio though. Try add a bit more water to see how well the whole wheat flour take it then go from there. If you feel that the dough didn't get developed enough, try adding a couple of TBSP of vital wheat gluten and it should help. Al

[425lisamarie]

Sometimes WW loaves spread out differently rather than so tall and springy so a loaf pan helps get a good rise with WW. Have you tried a stoneware baking pan? You can definately make a boule, I make WW loaves all the time. There are recipes in that book for WW, I have the book do you have it?

[LauraLoo]

I do 100% whole wheat following the basic boule recipe, however, I find that I need to add more water so that it conforms to the side of my bucket and isn't a big lump in the middle. I probably add a good 1/2 cup more. I don't get a very high initial rise sitting on the counter, but after a few days in the refrigerator, it has risen more. I really only get 2 good sized loaves out of the basic recipe using whole wheat.

I bake in glass loaf pans that I have greased with butter or CO (otherwise it is VERY hard to get out of the pans) and bake it at 425 degree F for about 40 - 43 min. You'll want to experiment with your oven. I find that a lower temp for a little longer works better, but maybe that's because I'm using glass. I also don't do the hot water steam because I find that it makes the top crust too tough for my dc's, but my hubby loves the loaves that I do with the water steam.

[elleystar]

The first book has a recipe for a 100% whole wheat. It doesn't rise very much, but the addition of some VWG might help that. It is DELICIOUS the first day! But doesn't store well, so subsequent loaves, at least in my experience, suck.

The new book is all about baking with whole grains and even has a gluten free section. The authors have only released one recipe free on the blog so I don't know what else is in there. (That recipe uses mostly ww but does have some white.) I will be getting the book as a hopefully early Christmas present and can't wait to see what else is in there. The authors put a LOT of work into making whole grains work, including precise liquid amounts so that the dough will store in the refrigerator. If you can swing it, it's probably a good investment to just nab it off amazon!

[Rikki Jean]

Thanks everyone. I don't have either of the books, but I've poked around a bit on their website, and today I got really inspired by the Mother Earth News article. I'm not very good at experimental baking, so I'm reallllly hesitant to try to adjust things. I know that's kind of the way things happen, but I usually don't have very good outcomes when I experiment with baking recipes.

I had just assumed that there wasn't a real 100% ww recipe because the recipe shown on the Artisan Bread in Five site as a "healthier" recipe (this recipe: http://www.artisanbreadinfive.com/?p=1087) isn't actually 100% ww.

Anyway, thanks for the input! Hopefully, I'll figure out something that works for me! I'd like to get one or both of the books, but it'll be a while before I have any room in my budget for either one. *Sigh*

[425lisamarie]

Originally Posted by Rikki Jean

Thanks everyone. I don't have either of the books, but I've poked around a bit on their website, and today I got really inspired by the Mother Earth News article. I'm not very good at experimental baking, so I'm reallllly hesitant to try to adjust things. I know that's kind of the way things happen, but I usually don't have very good outcomes when I experiment with baking recipes.

I had just assumed that there wasn't a real 100% ww recipe because the recipe shown on the Artisan Bread in Five site as a "healthier" recipe (this recipe: http://www.artisanbreadinfive.com/?p=1087) isn't actually 100% ww.

Anyway, thanks for the input! Hopefully, I'll figure out something that works for me! I'd like to get one or both of the books, but it'll be a while before I have any room in my budget for either one. *Sigh*

Hey I PM'd you...but check out breadtopia.com. He's got a really cool video to show kind of what the no kneed bread should look like and how to make it. OK now I'm back to the no kneed bread again . I go through stages, though I still only use a sourdough starter, the no kneed is SO easy!

[elleystar]

Here's the 100% whole wheat from the first book:
1.5 cups lukewarm water
1.5 cups lukewarm milk
1.5 T yeast
1 T plus 1 tsp. coarse salt
.5 cup honey
5 T neutral flavored oil, plus more for greasing the pan
6 and 2/3 cups whole wheat flour

Like I said, this was really tasty the first loaf though it didn't rise well. If I were you I'd get some vital wheat gluten and add 1/4 cup to the recipe. Mix all the ingredients like they say in your 2nd link-whisk together all dry ing. first, then add liquids. Once I'm done with my bowl of dough I'm currently on, I will try this too and report back!

Oh yes because of the milk and honey you're supposed to use this dough within 5 days also. Keep that in mind.