November 21, 2020 - 9:21am
Other Grains besides wheat.
I haven't baked yet other then with Jiffy Corn Muffins and Prefer to make Cornmeal Pancake with that and I do add a tablespoon of Oat flour into the batter. The Corncakes will last day without hardening and drying out.
Well I did try to make Oatcakes using my Skilet and gotten mixed results and don't have cookie cutter. And were thicker then what the pictures showed.
Anyway I'm wondering about using other grains other then Wheat. Like Barley, Oats, and Rye for example. Do Breads made from these grains produce a nice loaf? Or are they flat breads or rather dense loaves?
I've only tried rye from non-wheat grains. It's a very different beast with essentially no gluten, and high percentage rye breads are very different to handle (but in a way easier, since they don't require any gluten development) and are bound to be dense (but not pancakes, if well made). The flavour is amazing though, in my opinion. I prefer whole grain rye to whole grain wheat, when in high percentage. To get a taste, you can just add a small percentage whole rye (just start with, maybe, 20%) to a wheat bread and see how you like it. Shouldn't affect texture and handling much, but you'll taste it. (Beware that rye accelerates fermentation due to high enzymatic activity).
There is a huge variety of rye breads in Northern and Eastern Europe, since it's more adapted to that climate than wheat, and millions of people love it and eat it every day.
It seems like we'll be getting a Community Bake soon using rye, so if you are curious you should join! Anyone who wants to participate can join a CB and post their results for a particular bread style, and learn from each other.
Don't most people add some some whole wheat flour when making Rye Breads? Like just enough to give the dough more rising?
I have some Store brought Rye sandwich bread and I could check the ingredients.
It varies a lot between recipes, you can have anything between 5% and 100% rye breads. Having a significant proportion of wheat flour (the stronger the better) will help with the rise of course, and make it lighter.
an established and well-made cookbook with rye, here's a professionally done ebook for only $2.99
Be sure to get the errata sheet at:
Table of contents (of this ebook, not the whole ITJB):
for only 99 cents. professionally done. Includes a 50/50 WW/white, a 100% WW, and a near 100% rye (depending on what's in your starter/levain)
Normally $7 in ebook format, on sale at .99.
Thanks for the Titles you just mentioned. Any free ones?
And my favorite youtubers:
Steve Gamelin, no-knead but with yeast, not sourdough. His extremely simple method got me out of the bread machine, and into artisan/no-knead bread. A big round of applause for him. If you want K.I.S.S., this is it: www.youtube.com/user/artisanbreadwithstev/
Bake with Jack: www.youtube.com/channel/UCTVR5DSxWPpAVI8TzaaXRqQ/
Full Proof Baking, Kristen Dennis: www.youtube.com/channel/UCym_8JHA4htlFLIHGpNZGrQ/
Joshua Weissman: www.youtube.com/channel/UChBEbMKI1eCcejTtmI32UEw/
Jeff Hertzberg & Zoe François of Bread in 5 minutes/day fame: www.youtube.com/user/BreadIn5/videos
Jeff's own channel: www.youtube.com/user/jhertz10/videos
Peter Reinhart on the TenSpeedPress channel: www.youtube.com/playlist?list=PLYzonddbxYw8ghFfHIUJz9POrnW4tmQ4E
Ken Forkish (FWSY and Elements of Pizza): www.youtube.com/user/KensArtisan/
King Arthur Flour (Jeff Hamelman & Martin Philip): www.youtube.com/user/KingArthurFlour/playlists
Sourdough Journey channel: https://www.youtube.com/channel/UCvFd727zQvioesPXe3eKkfg
Northwest Sourdough, with Teresa Greenway: https://www.youtube.com/c/NorthwestSourdoughBaker/videos
or by playlist: https://www.youtube.com/c/NorthwestSourdoughBaker/playlists
Bread by Joy Ride coffee: https://www.youtube.com/channel/UCcLCX8VIcNWIu6BJyjWQDww
Trevor J. Wilson: https://www.youtube.com/channel/UCRK2AFfEfjhFcpYtu44Uzvw
Trevor's website: http://www.breadwerx.com/
All free, last I checked.
BTW I pick up some free eBooks about breads from Amazon for my Kindle.