Posts tagged Whole Wheat

Whole Grain Wheat and Spelt Pan Bread

A splendid, gentle top-curve from dough that’s proofed just enough. Just enough to still have “energy” to expand upward in the oven, but not so much that it causes an erratic fissure due to the lack of scoring. A balance. Add to that a striking exterior color from a bold bake, the enticing aroma from the use of fresh milled flour, and a speckled oat topping — all contributing to a truly wonderful bread. But beyond all this, it’s one that’s meant to be eaten in thick slices carved from the loaf with a spread of soft butter, toasted and topped with fresh preserves, or used to cobble together a sandwich piled a little too high. When baking this whole grain wheat and spelt pan bread I could have sworn the kitchen smelled of honey… Or perhaps it was my eagerness to eat the result. When you go the distance from raw berries, to fresh milled flour, to baked bread — all the while controlling each part of the transformation1 — it’s easy to get a little antsy, a little impatient, and frankly, a little hungry.

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  1. Or as much control as we’d like to think we have over fermentation.

A More Whole Wheat Sourdough Pizza Dough

A pizza addict. Me. The person writing this post. The person slinging these pies and taking these photographs. I do have a problem, but do I need help? Asking for help is the first step. But I don’t want help, especially with pizza this good. And besides, I have some dough in bulk fermentation right now, I couldn’t possibly let it go to waste. Ok, one more round of pizza, I’ll write this post, then take a good long break, ok? Deal.

The Addiction1 means I’ve made some form of this pizza dough at least once, sometimes twice — or even thrice — a week since midsummer. One might think my desire to eat all this pizza would wane, after all, how much pizza is too much pizza? As it turns out (and as evidenced on Instagram), my upper bound on pizza consumption never really materializes. This is not because of some twisted gluttony I have for pizza, it’s just simply because it’s so good, and so dang easy. Continue reading


  1. I talk about it like it’s sitting right here next to me as I write this.

Whole Grain Peach, Blueberry and Lavender Sourdough Galette

Lately I’ve been creatively working my sourdough starter into baked goods around my kitchen. It started with my desire to reduce the “waste”1 of feeding my starter one to two times per day and eventually I began to fully realize the significant amount of flavor in that fermented flour mixture. You can find my recipes for sourdough pancakes, banana bread and waffles but this is my first mention of a dessert with sourdough in the crust and it’s fantastic. This whole grain crust is everything you want in a pie or galette crust: buttery, tender, flaky and packed with flavor.

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  1. As I’ve mentioned in the past we can’t really look at it as waste since it is actually food used to keep our culture alive!

Fifty-Fifty Whole Wheat Sourdough Bread

I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour1.

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  1. Usually breads with a significant amount of white flour are lighter, more open and loftier

Whole Wheat Sourdough Sandwich Bread

As a kid I recall more often than not eating baguettes brought home from my Dad’s restaurant, usually procured through a late night call asking for “some bread for tomorrow”. On the weekends my Mom and Grandmother would slice these baguettes at a super slanted angle and make French toast, probably one of the perfect breads for such a thing, but aside from these baguettes we also had a sack of pre-sliced whole wheat bread — which coincidentally also makes great French toast in a different sort of way. It was always whole wheat (even before that was the in thing to buy) and it was mostly just a vehicle for peanut butter & jelly, cinnamon & sugar, straight butter, or whatever other clever things kids can dream up. I always preferred the baguette (and especially these baguettes) with its wonderfully crunchy crust, but there’s a special place for a PB & J sandwich that has so much peanut butter when dropped it would always land on the peanut butter side (imagine a cat always landing on its feet).

“Why don’t we ever have good ol’ sandwich bread?”, I heard my wife recently whisper to herself in the kitchen. This wasn’t the first time I’ve heard such a statement and scattered comments like these got me thinking back about that sliced bread1 I had as a kid. Nostalgia turned to motivation as I felt urged to develop a pan loaf with many of the same characteristics but 100% sourdough, and with somewhere around 98% fewer ingredients — you know, just flour, water, salt and yeast. Continue reading


  1. And baguettes too, and I just posted a recipe for baguettes!