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Home Cooking 14

Adding Whole Grains/Seeds to Bread

DuffyH | Jan 6, 201512:06 PM

Happy New Year everyone,

I'm a NewB bread baker and need your advice. I've got a WW bread recipe that we're very happy with, it works beautifully in my new Zo Virtuoso. I would like to add some seeds/grains/cereal mixes to it.

I tried one of Beth Hensperger's recipes (Nine-Grain Honey Bread) that called for soaking the cereal grains (mine are whole grains, not cracked) for an hour before adding the other ingredients.

I boiled the water, let the mix soak, then, since Beth said I could use the Delay Timer, I set it for an 11-hour delay. Long story short, the bread was great, but the grains were still quite hard. Broken teeth were a possibility.

I'm thinking that cooking the grains would soften them more than covering with boiling water and soaking. But I would like to modify the wheat bread recipe we already love, which leads to a broader question:

Is there a rule of thumb for how much extra liquid (if any) to add to a favorite recipe when adding extra cooked whole grains/seeds? Would I simply drain off the excess liquid and proceed as normal?

FWIW, Beth's recipe calls for 212g bread flour, 119g WW flour, ½ cup 9-grain cereal and 1.25 cups boiling water. Without the grains, that's about 85% hydration, if I calculated correctly.

The well-known ATK Multigrain recipe which calls 1.25 cups of 7-grain cereal has 87% hydration, not counting the cereal. It also adds in ¾ cup pumpkin/sunflower seeds that are not soaked.

Is that my answer? Increase hydration to 85-87% and use the liquid to cook the grains? Baking is soooooo complicated!

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