Author Topic: Long Fermented Whole Wheat Bread (with photos)  (Read 7317 times)

Offline farfallina

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Long Fermented Whole Wheat Bread (with photos)
« on: February 03, 2016, 02:16:37 pm »
Hello Dear Friends,

I haven't shared anything with you for a very long time. The main reason for that is I kind of stopped trying fancy new recipes.  :o
My husband and I have made some changes to our diet and it took some time to adjust.

All started with the idea whether it was possible to stop using statins.
Since then we'd been trying to get Stefano, my husband, off cholesterol medication. And we've finally managed to do that!!! Of course we've consulted with a doctor, endocrinologist, before to stop. Stefano is very happy about it. I hope he remains statin-free forever.

We've read very different approaches, watched several documentaries as well. The books of Dr Joel Fuhrman, "The End of Dieting" and "Eat to Live", were an eye-opener for us. A nutrition based diet was just what I'd been looking for.
Dr Fuhrman says type 2 diabetes, heart disease, high blood pressure, cholesterol are not inevitable consequences of aging. He talks about how to prevent and reverse them and how to get off medicine by simply changing your diet and daily habits.
I've just wanted to share with you guys in case someone is interested. You may have already heard of him and his nutritarian way of eating. If not, well.. I've made my contribution to the society by word of mouth!  :D ;D

Let me note that I don't follow nutritarian diet 100% to the letter but like 90% let's say. (well... let's keep this between us !  :-)) ;D ) It has surely become my guide book.

As a second note let me say that we enjoyed watching the documentaries like "Fed-Up", "Food Inc" and "Forks over Knives".

Let me come to the recipe finally.  :-))

Today I'd like to share the latest version of an older recipe. Some time ago I posted in the forum Mixed Seed Bread recipe. It is my go to recipe when I want some delicious whole wheat bread.
In time I've made some changes such as longer fermentation time. I don't use sour dough. I simply keep it in the fridge for 24 hours. I started doing this after using a whole wheat pizza dough recipe by King Arthur Flour. I am hardly an expert in fermentation but this method worked for me many times so I've decided to use it for this bread too.

Here is the new version.

I hope you enjoy it




Ingredients:
400 g water
60 g grape molasses
5 g fresh yeast
350 g stone ground whole wheat flour
200 g stone ground whole wheat rye flour
12 g salt
20 g water at room temperature
100 g sunflower seeds
1 tsp cumin seeds*
50 g sesame seeds
50 g poppy seeds
Oil

* Do not mistake cumin seeds in the recipe with ground cumin (!). You can replace cumin seeds with caraway seeds if you wish.


Preparation:


    Put 400 g water in TM Bowl and warm for 1 minute at 37 ºC on Speed 1.   

    Add molasses and yeast, mix for 10 seconds on Speed 4.

    Add flours and salt. Knead for 3 minutes. (I sift in flours as this aerates the flour. I add the bran remained in the sifter back with flour).

    Add 20 g water at room temperature, sunflower, cumin, sesame and poppy seeds. Knead for 40-60 seconds.   

    Give it a ball shape and transfer into an oiled large bowl.

    Cover with plastic film, let it rest for 30 minutes at room temperature.

    Place it in the fridge for 24 hours.
    The day after remove it from the fridge and let it rise for 2 - 3 hours at room temperature.
    Fold dough into four.

    Sprinkle very little flour onto working surface. Give dough a loaf shape.

    Press in the center with the palm of your hand as in the picture. 

    Fold and roll into a loaf.

    Transfer it onto an oven tray with seam side down. Cover with a damp cloth and let it rise for other 60 - 90 minutes. 

    Gently make diagonal cuts on the top with a sharp knife.

    Bake in preheated oven at 220ºC for 35 minutes.   

    After removing from the oven let it cool on the wire racks for a minimum of 30 minutes.

    Once cooled cut into slices and serve.


Enjoy



Note: After sliced, I freeze all leftover bread. This way I always have some whole wheat bread ready to serve. When I need bread I simply warm the right amount in the oven before I serve. It is so delicious also when toasted.

Photos: thermomixtarifdefterim.blogspot.it/2016/02/long-fermented-whole-wheat-bread.html





Offline Cornish Cream

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #1 on: February 03, 2016, 05:15:43 pm »
It's always great to hear from you Farfallina. :-*
What great news that Stefano has his cholesterol under control with the change of diet.Lots of hard work by you both to achieve this.

The bread recipe looks delicious.Love the photo of it on your blog. :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #2 on: February 03, 2016, 09:32:35 pm »
Congratulations on such an achievement farfallina, you've really nailed it by the sounds of it.  It's lovely hearing from you again.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline cookie1

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #3 on: February 04, 2016, 02:32:01 am »
Congratulations Farfallina. It has obviously taken a lot of reading and research to manage to get Stefano off his medication. Well done to both of you.
I love the look of this bread and will definitely give it a try. It may not be for a week or two as I hope to go away next week and won't be taking my thermomix.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/


Offline cookie1

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Long Fermented Whole Wheat Bread (with photos)
« Reply #5 on: February 16, 2016, 11:25:56 am »
Farfallina this bread is really tasty. I used dry yeast and didn't have poppy seeds so added a few more sunflower seeds and sesame seeds. I ran short of Wholemeal flour so used white Bakers flour.
I loved the idea of leaving it in the fridge overnight.
Did you make 2 loaves with this amount of dough?  Mine seemed to be quite large. We all ended up having 2 slices with our steak and salad for dinner.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline farfallina

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #6 on: February 17, 2016, 06:34:41 pm »
Wow cookie, your bread looks great!
Thank you for the photo.  :-*

I make 1 big long bread with this amount.
I place it diagonally on my oven tray as you'll see in the photos.
So it would be about 44 cm long.

P.S. The second bread you see in the photos is long fermented Rye bread. It was my bread baking day that day! :D ;)
I made them to store in the freezer, I find it very practical this way I have bread any instant I need.


Offline cookie1

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #7 on: February 18, 2016, 03:17:58 am »
Thanks farfallina. I had to put mine on the tray diagonally too. I'm not good at slashing bread!
I plan to make this again very soon as we really like it.

I hope you don't mind but I put this on my facebook site (the link is below)  and I linked it back to your blog.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline farfallina

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #8 on: February 18, 2016, 06:16:02 pm »
Do I mind? It's an honour cookie! Thank you.

I am happy to hear you'll make it again soon which means you really liked it!
I believe also poppy seeds could be a nice addition this time  ;)



Offline cookie1

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #9 on: April 29, 2016, 07:46:54 am »
I have this in the fridge rising for cooking tomorrow.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline cookie1

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Long Fermented Whole Wheat Bread (with photos)
« Reply #10 on: May 01, 2016, 05:57:31 am »
Another beautiful loaf. I love this bread.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline JulieO

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #11 on: May 01, 2016, 11:44:26 pm »
What a lovely coloured loaf Cookie.  :D

Did you use normal molasses that we find in the supermarket Cookie? 

For the flour I would have to use normal wholemeal flour and rye flour but I would like to try this.  :)

Offline cookie1

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #12 on: May 02, 2016, 04:57:32 am »
Yes Julie, I just use normal molasses. I thought that amount may make it too sweet but it seems fine to me. I use a Laucke Wholemeal bread mix and rye flour. The first loaf I used plain Wholemeal flour and it was still lovely. I love the taste and the texture. Sometimes I use poppy seeds and other times I don't.  Sort of what I feel like.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline JulieO

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Re: Long Fermented Whole Wheat Bread (with photos)
« Reply #13 on: May 02, 2016, 08:53:25 am »
Thanks for the tips Cookie, will try it out in a few days time.  :D