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I’ve decided to document something I’ve noticed recently.
I decided to search for no knead whole wheat bread recipes. Wow. Did I find some things. Let’s look at the YouTubes.
https://www.youtube.com/watch?v=6OmME9lZtwo
To be fair, this is labeled “multi grain whole wheat”. But as a practical matter, it has more “bread flour” than it does “whole wheat”. When you watch the video, he says, you can change the proportions. But he’s not making a 100% whole wheat bread here. To be fair, tho, his technique is _truly_ no knead.
That’s a comparatively honest loaf, versus this one:
https://www.youtube.com/watch?v=GrOIutKNDeo
1 cup warm milk (250ml)
1 large egg OR 1/4 cup yogurt
1/4 cup sugar (50g)
1 tsp salt (5g)
1 cup all purpose flour (125g) or you can use 3 cups whole wheat
2 cups whole wheat flour (240g)
2 tsp instant yeast (6g)
1/4 cup melted butter (55g) unsalted OR 3 tbsp oil
Much closer to cake than bread. Looks pretty, tho!
Also, when you watch what is happening with the spatula, this thing is actually both kneaded and shaped.
https://www.youtube.com/watch?v=TSgO7yHa_Wg
She uses a mill for her whole grain. No oven spring to speak of, but it looks really good. Not a crazy amount of salt. Of the three videos I’ve watched, this is the only one I’d actually think about trying. I showed part of it to R., to ask what he thought she was doing when I felt like she was kneading. He thought she was shaping. Fair!
Also, I wish people would document the ambient temperature when they claim they did a 40 minute rise. I mean, that’s gonna be real different at 65 vs 75 degrees.
ETAYA:
Looking for specifically 100% whole grain sourdough, I found this:
https://www.youtube.com/watch?v=H3W5y7ZZKWU
This is a redo of something she’d done earlier, but modified to be whole grain. She talks about temp. I will note that she does a lot of shaping, and I really feel like some of what she is up to is kneading. But as these things go, this is _very_ straightforward.
I decided to search for no knead whole wheat bread recipes. Wow. Did I find some things. Let’s look at the YouTubes.
https://www.youtube.com/watch?v=6OmME9lZtwo
To be fair, this is labeled “multi grain whole wheat”. But as a practical matter, it has more “bread flour” than it does “whole wheat”. When you watch the video, he says, you can change the proportions. But he’s not making a 100% whole wheat bread here. To be fair, tho, his technique is _truly_ no knead.
That’s a comparatively honest loaf, versus this one:
https://www.youtube.com/watch?v=GrOIutKNDeo
1 cup warm milk (250ml)
1 large egg OR 1/4 cup yogurt
1/4 cup sugar (50g)
1 tsp salt (5g)
1 cup all purpose flour (125g) or you can use 3 cups whole wheat
2 cups whole wheat flour (240g)
2 tsp instant yeast (6g)
1/4 cup melted butter (55g) unsalted OR 3 tbsp oil
Much closer to cake than bread. Looks pretty, tho!
Also, when you watch what is happening with the spatula, this thing is actually both kneaded and shaped.
https://www.youtube.com/watch?v=TSgO7yHa_Wg
She uses a mill for her whole grain. No oven spring to speak of, but it looks really good. Not a crazy amount of salt. Of the three videos I’ve watched, this is the only one I’d actually think about trying. I showed part of it to R., to ask what he thought she was doing when I felt like she was kneading. He thought she was shaping. Fair!
Also, I wish people would document the ambient temperature when they claim they did a 40 minute rise. I mean, that’s gonna be real different at 65 vs 75 degrees.
ETAYA:
Looking for specifically 100% whole grain sourdough, I found this:
https://www.youtube.com/watch?v=H3W5y7ZZKWU
This is a redo of something she’d done earlier, but modified to be whole grain. She talks about temp. I will note that she does a lot of shaping, and I really feel like some of what she is up to is kneading. But as these things go, this is _very_ straightforward.