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Whole Grain Baking Tips
By Roger Neumann
I wanted to share some information about my experience with home-made bread making. I varied my whole grain bread making by using excellent tasting whole grains that are an alternative to wheat.
First I am fortunate to have several natural foodstores here in San Antonio that have bulk and packaged flour purchase options. We have H.E.B. Central Market, Sun Harvest(recently taken over as part of the Wild Oats chain) and Whole Foods Market. The packages brand I prefer is Arrowhead Mills. The flours used include kamut, rye, spelt, and buckwheat and sometimes amaranth. Kamut is an ancient grain almost extinct but gratefully saved and planted by a Montana farmer very likely a predecessor of wheat. Rye can by white or dark. The one usually combined is the dark. Buckwheat is often available at pancake houses but also can give a variety of tastes ranging from an rich taste to somewhat chocolate flavor to the full buckwheat flavor many people know. Spelt flour is lighter color and drier. Amaranth is another ancient grain . It is often sold whole which can be cooked with water as a breakfast cereal alternative, but can also be found as a flour. Now to say something about the combining these grains in bread making.
Kamut flour has a slightly higher moisture content than spelt so I combine it with buckwheat which is really dry and requires more water when mixing. Using 3 parts kamut to 1 part buckwheat will give a scent of chocolate when baking. If you use more, it is best to stay less than say, 3 to 2. The bread will be heavier and will rise much less.
Spelt is good combined with rye. Rye flour is very sticky when being mixed so I grease my stainless steel mixing bowl with a little butter. Any combination up to equal parts is okay. Rye-spelt bread is good if a few tablespoons of slightly ground caraway seeds and a good measure of slightly soaked raisins are added.
Finally bth kamut and spelt are good made into bread on their own and the loaves have a wonderful brown crust.
For sweeteners I usually use honey instead of any form of sugar. Good luck with your bread baking adventures and I hope this information is helpful.
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Contributor's Note
I first started baking after moving to San Antonio from the Boston area. the Baldwin Hill sourdough breads were available but were very pricey. When my children were still at home the loaves were devoured.
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This intel was contributed by rnalamo
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May, 2012
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