Years ago I went into business with a friend. I brought the experience, he the finances. Our signature loaf was a 100% whole wheat loaf with honey and butter. We would mill the wheat fresh each day. The first time I baked it in the bakery, I mixed the dough on medium speed on the mixer. It developed beautifully and the loaves rose in the proof box to a gorgeous loaves. But when I put it into the oven, they fell. I realized that the bran in the bread was tearing the gluten. (We sliced the loaves and called it party loaf. I still laugh about that. You don't make mistakes, you create something new.) I found that by mixing the dough on low speed, it developed well and the loaves rose as before. When I put them in the oven they came out beautifully. The flavor of the freshly ground berries with the honey and butter made it spectacular. thanks for the memory. Love your channel.
Then, I can substitute the hand-folding of this sticky bread dough with slow-speed folding on my Kenwood mixer. Perhaps the beater would be the best choice, but I also have the dough hook and the folding attachments
@@JeannetteShoreland I only used a dough hook and that was in a bakery setting, but you could certainly do it with a hook on a home machine. It will take quite a bit of kneading on low speed. The video here is how to do it with a soaker. Good luck.
I'm milling grains and have had dense results, even if they tasted great. Using this recipe, I produced a very nice loaf. I'm finding this channel is the most informative and enjoyable to consume. Excellent vibe! I'm not LDS, but I found my local LDS church sells bulk foods and their dehydrated onion is very convenient and adds wonderful flavor to breads. The loaf I cut into today was so tasty that I couldn't help but eat a few slices without anything on them. All it had in its soaker was onion, carrot (also dehydrated from LDS), oats, and carraway seeds. The carrots were slightly chewy, even though they soaked in the fridge for 24 hours. I love that you can be creative with the soaker. I just bought the bread pan with lid and some other things through his link.
😂👍🏻 This is hilarious! I literally just bought 500g of rye thinking “I’m gonna have to find a non-chain baker recipe to make a whole-wheat/rye combo”. Apparently not! Awesome! Doing this tonight! 👍🏻
Didn’t have everything so my soak is simply 15g nigella seeds, 50g oats and 35g fine chopped walnuts. And for the syrup you might be interested to know I used dark mellow manna honey from yellow apiaries in Tsarevo here in Bulgaria. Tastes phenomenal and I can really see it going well with the rye. Going for the 24 hour ferment! 🙌🏻🙌🏻
A brilliant tutorial, you make so much sense with your presentation, that loaf looks incredible and looking forward to having a go at one of those, regular wholewheat in the oven as I speak!
I make a wonderful 25% wheat and a fantastic 35% whole rye bread but a departure from the usual keeps things interesting . This looks great. Thank you!.
This is a lovely recipe, and it turned out great, and I had a great time making it. The toasted 🌻 seed taste adds a nice touch. I ate it with a big bowl of salad, so I added the the toasted seeds that fell off during slicing to the salad. First time I used a soaker, or removing from tin halfway through, what a great idea!
Many thanks - really beautiful looking bread. Yours is the best bread channel ever! Very clear, concise, beautifully filmed and nicely narrated. Lots of great things with rye to - my favourite sort of bread. Enjoy your summer holiday when it comes. I'm off to Tallinn again next month and hope to hop over the border to Latvia if there's time! Thanks again.
Beautiful loaf of bread. Your channel is the reason why I finally enjoying baking bread. I was decided to make it happen but i was always failing. Some of your amazing knowledge let me understand my mistakes. For that sir I will always appreciate you
Thank you for showing the technique of working with sticky dough with your hands. I used to make low percentage doughs just because the sticky dough was so hard to work with, but found high hydration dough was much more to my liking. I stuck with no kneed recipes, specifically baked in a Dutch oven and they were great, but I was always limited to round loaves. And pizza dough, fogettaboutit! I still start baking my pizzas on parchment paper until the crust sets (usually only a couple minutes) then finish it on the stone because I don't like the excess flour, cornmeal or semolina flour on the bottom, but shaping it can be tricky. You make it look easy, but I'm sure it'll be a catastrophe when I do it for awhile. Mainly you inspire me to do it more often, so thanks!
I made my first 100% whole wheat bread with your recipe and it was great. Instead of rolling the sun flower seeds on the surface, I incorporated pumpkin seeds and dry fig into the dough during final shaping. Thank you Chain Baker. Please keep up and see you in the next one.
I just made this. For the dough, I used chia, flax, and sesame seeds, pearl barley, and rye flakes. That bread turned out truly excellent. I've been baking breads for several years, and this one is going into the rotation!
Wow, despite a couple of tiny mistakes the bread came out wonderful and delicious. I couldn’t resist to have a slice, it was worth my sin. I can’t even remember how many years ago I had regular bread. There is not comparison of home fresh bake bread and comercial ones. 1/2 of the story is successful we’ll se tomorrow with the mess I have in the fridge, never the less it’s fermenting pretty well. Thank you
So yesterday I converted this to a sourdough bread with the help of the simpler conversion method from the conversion video, as I prefer sourdough bread, increasing of course fermentation time required by sourdough (and a cool winter kitchen). It turned out fantastic, the tangy sourdough taste was a nice addition for me!
Just made this and it turned out great! My dough was done with its final proof after an hour and a half, and since I like a soft crust I didn’t roll it in any seeds and brushed it with butter after. I used oats, chia seeds, and flax seeds in my soaker and my crumb is so soft and moist, I only really notice some crunch from the flax seeds.
Hi there : this IS EXACTLY the kind of bread I've been looking to make...dense, lots of whole grains..oh and some rye too. Fantastic...thanks so much. BTW : you're a great presenter (apart from super content!) Easy to understand diction an d easy voice to listen to.👍👍 From JHB South Africa. Ps: all the extra info you give really, really enhances my appreciation ..mm.meta knowledge? Anyway please continue like this.😊😊. Makes you stand above other ppl.
Fantastic! I love healthy bread. My current combination is spelt with oats. But i'm not sure about the taste. I baked it in a bundt-tin. It looked really like a cake. I might give this wonderful loaf of yours a try. Replacing the ryeflour with spelt. You are a wonderful teacher-baker. Thank you for all your effort and knowledge. I notice you use really little yeast. I always use 11 grams (a whole sachet)of dry yeast for 500 grams of flour.
Dear friend my experiment is finished. I was expecting and absolute disaster , surprisingly it is so good. I’m very happy. I just change the whole wheat flour to 1/2 and substituted for almond flour with the equivalent of gluten flour, the rest is the same. However less liquid would be better with this mix. Thank you. At least we know they work well together
Started the soaker two days ago and the dough yesterday. Shaped and proofed after lunch and baked late this afternoon. I gave the loaf to my daughter, as she was stopping by for a brief visit. I was able to talk her into letting me cut a few slices for her and her fiancé. I got the heel slice to try - all I can say is WOW - the texture of the bread - has a great "bite" and nice chew. The combination of the whole wheat and whole rye flours PLUS the soaker AND the sunflower seeds makes for a perfect loaf of bread. For the last 10 minutes of baking (without the tin), I placed the loaf on my Fibrament baking stone on one side for five minutes, then gently flipped it over for the remaining five to even out the crust. I will make this again this weekend, just so I get more than the heel 😆. Thanks for sharing the superb recipe, ChainBaker. 🍞🍞🍞 Photo has been posted.
Sir I used your methods in this video it was the best tasting rye bread I had ever eaten. Bar none The tips were very useful especially the soaking of the seeds. I added some unground Bulgar wheat as well as the sesame seeds. The results were amazing a nice dense loaf with various flavors. I ate this bread with goat cheese, pickles, fresh radish and Ice Cold Vodka. It was a perfect combination. Also thank you for the tips on the kneading process and not to be discouraged with the sticky dough. Patience paid off . The same with rolling it in the sunflower seeds. That gave it a fantastic finish look plus the extra flavor. The only change I did was adding a duck egg yolk to the mix and latter brushing the same saved egg whites on my crust . It gave it a nice crunchy texture. Again thank you for video and the other ones I have been watching. Ypu are a great teacher.
That sounds super tasty! I will post another soaker recipe soon btw. Love the duck egg yolk addition and that you saved the white for glazing! Great idea!
I've made this with sourdough, using the rye flour for the levain, and it turned out delicious. Not as domed as yours (weaker flour + skipped kneading) but still nicely soft and airy with the toasted sunflower seeds topping it off. TY!
I could resist to bake this beauty. I’m ready , soaker ready and I’m preparing the rest of the ingredients. If everything goes fine i plan to make and experiment with half the flour and the other half almond flour plus gluten. I’ll let you know
I am making a variation of this at the moment, almost out of whole wheat and not much seeds so I did freestyle a bit. 30 gr dried cranberries, 50 gr flax seeds instead of soaker. only 30gr whole wheat, so i did 120gr dark rye, 200gr Unbleached Montana Spring. 30gr Black Treacle, did use 100 gr black coffee to scald the rye. In cold bulk fermentation now for 18h. Will roll in sunflower seeds before I put in loaf pan.
Hey man, love your videos. Glad to see you blowing up 10x over the last year. Can I request you do more comparisons? Xanthum gum, vital wheat gluten, and other dough conditioners?
I've had very good luck with a similar loaf developed by I Am Andong (though with some bread flour). The seeds in particular are lovely: - quinoa (I sub pumpkin because I have them) - sunflower - fennel - caraway - nigella/kalonji - flax
Perfect timing! I'm soon out of bread and had already planned to bake tomorrow or Friday. And I do prefer coarser bread :-) (My default mix is equal part coarse whole rye, fine rye and fine wheat)
A FINE looking loaf, Charlie. I have to try something new on my next bake, so this is on the short list. And the video... excellent! I started with videography in 1984 with a VHS camcorder that was so large, the back rested on my shoulder for support. (Were you born yet?) 😁
This recipe is a keeper! I added vital wheat gluten to bring the protein content in my flour up to 15%; I substituted quinoa and chia seed for the millet and black sesame seeds; I used my KitchenAid mixer to knead instead of the slap and fold method; and I divided the dough into two smaller loaves for baking in my Njnja Dual Airfryer. To accommodate the airfryer and smaller loaf tin size, I reduced the baking temperature by 25F and reduced the time by half. Next time I might lower the temperature another 5 degrees as the crust is a little too thick for my taste. However, the crumb, texture, and flavor are spot on.
Until I saw your whole wheat + yudane loaf video, my last whole wheat bread (made years ago) could have been used to demolish sheetrock! 🤣 So thank you very much for your great videos!
Baked this again today - shared some but keeping the rest for "me" - it is such a nice hearty bread - with the wheat/rye flours and all the grains and seeds. I think the heel is the best slice as it has the most sunflower seeds. 😁 Photo has been posted.
I dispensed with the kneading in Step 4 and added a fold before cold fermentation. I chilled the dough for 30 minutes between each fold. The bread came out beautifully.
This is such a delicious and super healthy loaf! Mine turned out just like yours and makes great toast or sandwiches. I especially like the cold ferment for flavor and texture, but also for schedule flexibility. My question is if I could substitute 80% bread flour for 80% of the whole wheat flour to make the occasional fluffy cold fermented seeded loaf? Just subscribed and I've made so many of your loaves, thanks for your hard work!
I’m so overwhelmed! I make OK bread. And for people that don’t make bread mine is pretty delicious. But it’s nothing like any of your breads. My brother is a really good baker like you and follows all the science of baking. I found a TH-cam video that I thought was fairly simple, but much more work than what I normally do and my brother approved of it! In my mind I feel like I failed twice. I wanted to keep practicing so I gave the bread away to friends who thought it was delicious. In the past three or four days I’ve watched so many of your videos and I want to make everything, but I am just too lazy to do all these steps. When I saw this video, I was thinking I want to eat this bread right this minute!😂 I’m wondering if you could please point me to your easiest recipe? Of all your videos I’ve watched this one would be the one I want to eat right this minute! I don’t want to make sourdough, but I like the idea of long fermenting time, either on the counter or in the refrigerator. I also want some whole grains, not just white bread flour. I also want a round loaf to make in a Dutch oven. If you could point me to one of your videos that might meet all my requests? Please don’t laugh too hard.😂😂😂
The first loaf of bread I ever made was with Whole Wheat flour. I've lost the recipe, but I remember it called for gluten flour and citric acid (vitamin c powder). That loaf must have quadrupled in size and was so good! Wasn't beautiful like the one you made here, wow!
I'm so glad I found this! I'm trying to recreate the wonderful bread we had in Norway. If I reduce this to fit a 1.25lb loaf pan, what would you suggest I try for baking times in the tin, and out. Maybe 20 minutes plus 10? Also, what would you suggest for the finished internal temperature?
I love your videos and recipes!!! Made the brioche buns several times for my family and they loved it!!! I'll be trying this recipe too. Btw, is wholegrain flour and wholewheat flour the same?
I am excited to make this recipe. Your channel is awesome. Is it possible to add some sourdough starter to get that zing in taste? If so, how would I go about doing that? Thank you for encouraging me in my bed journey.
I got close--I made an artisan loaf with 80% WW and 20% AP flour. It tasted ok, but I feel like the WW flour might have done well with some sort of extended soak and the loaf itself some sugar to balance it.
awesome! two loaves final proofing as I type, the "sourdough" starter from the destroyed bun i tried boiling the other day, with whole wheat and i found an old bag wirh einkorn graines, tossed 100gr that has been soaking for about a day (after sifting the water out, i put in dry oatmealflakes till it felt dry so it would not mess up the dough that had a good wetness after initial mixing) in the dough. Also i had too much dough for my 2 big tins so i made a large rectangle with the remainder, one layer of "plastic cheese" and salami, rolled up, cut into your buns, eggwashed and also ready for oven (its heating :D ) so cool doing whole graines and a twist on your other recipe then seeing this healthy bread vid right after turning on the oven, cool what are those 3 "nobs"in your tin?
You're a busy baker that's for sure! ;)) There are little holes there. I think they help with getting the loaf out of the tin. Don't know if it actually works or not :D
@@ChainBaker that's something I've been wanting to try for awhile. I recently found a good, local place to get whole grains so I'll be looking forward to it!
I guess it could work. Shape it and bang it back in the fridge. Then bake right from the fridge, but for longer since it will be cold. It may take 50 minutes.
i make a 'healthy' loaf by mixing ragi(a form of millet from south of India) soya bean flour, semolina and wheat flour(with the husk). I use whey instead of water and infuse it with a variety of seeds. It's a favourite of the family.
Thank you so much for this video!! My bread looks and taste fantastic! Is there a chance to make this bread without the rectangular pan? Can I try to make it directly on the tray? I need a banneton for this?
Hi Charlie, many thanks for healthy bread recipe. Very attractive looking guy you’ve baked, makes my mouth watering. I have question about using flaxseed and chiaseed for this recipe. Should i soak them too together with the other seeds i will use for this bread (quinoa, oat and barley)? I’ve never use them for bread before (moreover i am a very beginner in baking), but they are in my fridge for quite long and i want to utilize those seeds. My concern is, they will jellify if soaked. I need advice from a pro here. Please help.
That is a good question. And I know exactly what you mean. They become super slimy. I guess it depends on how much you want to add. 10g-20g or so would probably cause no issues, but the more you add the stickier it may get.
Thanks. So the point is its amount. Well, i am a bit coward of dealing with stickiness, so i will try with 10g chia and 10g flax just to replace 20g of seeds in your recipe. If not try, i will never know the result. That’s one of what i’ve learned from watching your videos. Will start to make it this evening so i could enjoy the bread on weekend. Cheers 🥤
I just found your channel this week. I live alone and make my own bread then split into several pre-baked loaves and freeze. Can I do that with your recipes as well?
I looked into Latvia's unique breads, and you're right there is Rye (Rupjmaize). But I found these other ones Sklandrausis, Speķrauši, and Kliņģeris that are probably more unique than rye.
I only just make rye loafs, but went with the "AS SIMPLE AS POSSIBLE, YET DELICIOUS" variant. * pre-ferment about 16h, or until it stops to rise * mix it all in the machine for 10-15minutes * throw it into a bowl with some oil for 3h - 6h * transfer to baking tin, oiled, give it its last mix for 1h - 3h * bake with steam for 20mins @220C * remove water and bake for ~35min at 190C Total of 3 times of messing with the sticky-rye-blob this was the least steps possible to get a good loaf and i've slightly adjusting it over the last couple months. i will add a soaker for some more flavor. :)
Hi dear! Great recipe and I am going to try it, but I would like to use a levain instead of yeast. May I replace directly the 50gr of rye and 50gr of water with 100gr of rye starter? Is it ok gor you?
hey mate. the first ever bread recipe going to be cooked by me is this recipe. i am convinced it is perfect :) thank you for the efforts. what is the size of the cooking tray you used in the video?
Tip for anyone struggling with a shitty oven. If you’re baking in a loaf tin and having issues with an omnidirectional heat source, chuck it in a pre-heated Dutch oven if you have one. Kinda obvious now that I think about it. My standard 1kg loaf tin fitted in a batard oven no probs and the loaf turned out amazing when all the previous bakes started to burn on the top and remain raw on the bottom and sides. Unique issue but thought it might help. 😬👍🏻
My first loaf is looking beautiful a couple of hrs more in my warm nursery and I’ll put in the oven. But now I have a doubt, you said putting back in the oven for ten mins on its side. But I’m not sure what temperature use de 415•F? My other dough w almond flour plus gluten doesn’t look well but I’m is resting now in the fridge for an hr, we’ll see🤞
Hi first of all thanks for recipe. Second of all, I just made the bread but it stuck to the pan so I couldn't do the last step. Would it be ok if i do it after it cools or should I just leave it as it is? Looks and smells great nevertheless.
@@ChainBaker thanks for the fast reply! I meant that after it cools and I'm able to get it out, should I put it in the oven for 10 minutes? Or just leave it that way?
I want to make multigrain flour (spelt, rye, whole wheat, millet, cornmeal, rolled oats flour mixed with flaxseed & quinoa) bread, can I use this method? Would the measurements be the same like this one?
Depends on the ratios. The only flour that has any useable gluten in that list is spelt. And even that is quite loose. So, you would have to play around with the amounts of ingredients to get it right. The good part is that it's a pan loaf, so it is quite forgiving.
You say in the video we need to use a two pound loaf tin, but it's length looks like you used a one pound. Is it two pounds by depth, or did you use the one pound?
I've never made a whole wheat pizza dough. Sounds interesting though. I will add it to my endless projects list, but I can't say when I will get to it!
Hi, it looks I’m the only exception having issues with my bread. I use 100% wheat flour, mixture of seeds and oat as soaker. I started the cold fermentation at 1 degree and it didn’t really start off after I checked 24 hrs. Later I changed to 4 degree and fermentated for another 24 hrs. The bread turn out to be heavy and solid. I found a few big holes and that’s it. Appreciate your advice what goes wrong? Is it the oat or temperature. Last proof I did at 24 degree for 8 hours. The bread still taste delicious but not the right texture. 😅
Try a higher temperature. 1C is very low. My fridge is around 5C (41F). Alternatively, you can leave the dough out for longer before chilling or use more yeast. Place it in a warmer are during final proof perhaps.
I can't commit to feeding it and looking after it. Yeast is just more convenient. I will soon probably pull my starter out the fridge and make some more videos with it. Been thinking about it :)
However This last batch of spruted grains I left water in the bottom of jar. As it turned out My beer recipe calls for doing just that. Consequence The grain Losses all Gluten bonding, I had to add frdesh grain flour to get that result. aftder I bake my Frankenstein loaves Ill let you know the results. PS I really like your Videos T
I added 1 lb of regular Gluten Flour That has made a HUGE difference , When I finish baking it off, I will try my Frankenstein loaf. If it taste good Ill let you Know what it consists of!
Ignore the ingredients in the soaker and raise the amount of flour to 450g, water to 360g, and salt to 9g in the main dough. Here is a nice seedless bread btw - th-cam.com/video/mfNd-Xbf4J4/w-d-xo.html
Thank you for answering so quickly! 😊 Also can you please let me know if it's possible to increase protein content of whole wheat flour by using vital wheat gluten ? The one I have has 7% protein content
Years ago I went into business with a friend. I brought the experience, he the finances. Our signature loaf was a 100% whole wheat loaf with honey and butter. We would mill the wheat fresh each day. The first time I baked it in the bakery, I mixed the dough on medium speed on the mixer. It developed beautifully and the loaves rose in the proof box to a gorgeous loaves. But when I put it into the oven, they fell. I realized that the bran in the bread was tearing the gluten. (We sliced the loaves and called it party loaf. I still laugh about that. You don't make mistakes, you create something new.) I found that by mixing the dough on low speed, it developed well and the loaves rose as before. When I put them in the oven they came out beautifully. The flavor of the freshly ground berries with the honey and butter made it spectacular. thanks for the memory. Love your channel.
Then, I can substitute the hand-folding of this sticky bread dough with slow-speed folding on my Kenwood mixer. Perhaps the beater would be the best choice, but I also have the dough hook and the folding attachments
@@JeannetteShoreland I only used a dough hook and that was in a bakery setting, but you could certainly do it with a hook on a home machine. It will take quite a bit of kneading on low speed. The video here is how to do it with a soaker. Good luck.
@@kevinu.k.7042 I have that attachment and will try it. Thanks
I'm milling grains and have had dense results, even if they tasted great. Using this recipe, I produced a very nice loaf. I'm finding this channel is the most informative and enjoyable to consume. Excellent vibe! I'm not LDS, but I found my local LDS church sells bulk foods and their dehydrated onion is very convenient and adds wonderful flavor to breads. The loaf I cut into today was so tasty that I couldn't help but eat a few slices without anything on them. All it had in its soaker was onion, carrot (also dehydrated from LDS), oats, and carraway seeds. The carrots were slightly chewy, even though they soaked in the fridge for 24 hours. I love that you can be creative with the soaker. I just bought the bread pan with lid and some other things through his link.
😂👍🏻 This is hilarious! I literally just bought 500g of rye thinking “I’m gonna have to find a non-chain baker recipe to make a whole-wheat/rye combo”. Apparently not! Awesome! Doing this tonight! 👍🏻
Bread telepathy 😄👍
Didn’t have everything so my soak is simply 15g nigella seeds, 50g oats and 35g fine chopped walnuts. And for the syrup you might be interested to know I used dark mellow manna honey from yellow apiaries in Tsarevo here in Bulgaria. Tastes phenomenal and I can really see it going well with the rye. Going for the 24 hour ferment! 🙌🏻🙌🏻
Now that’s what I call bread! Thanks for another great video.
Yay - a new loaf to try - must prep ingredients to bake this later this week! As always, thanks for sharing this recipe.
This bread looks awesome 👏🏻 love the seedy soaker 😍 so healthy 🙌🏻
A brilliant tutorial, you make so much sense with your presentation, that loaf looks incredible and looking forward to having a go at one of those, regular wholewheat in the oven as I speak!
I like everthing about this bread. As soon as I can get some grains for the soaker I will be giving this one a try. Thanks for the recipe.
Wow so beautiful , so much work that is why it looks so nice and delicious 👍
Great recipe thank you i have always wanted to make 100% whole wheat bread this one is perfect
your skills are admirable. just by watching your video I can tell how skillful you are. good stuff keep up the good work!
Really amezing recipe.
I will try it very soon
I make a wonderful 25% wheat and a fantastic 35% whole rye bread but a departure from the usual keeps things interesting . This looks great. Thank you!.
You are such a good baker!!! Made your burger buns a while back. Def going to make this loaf! Thank you! Happy new year 2023!
Happy new year!! 🤩
This is a lovely recipe, and it turned out great, and I had a great time making it. The toasted 🌻 seed taste adds a nice touch. I ate it with a big bowl of salad, so I added the the toasted seeds that fell off during slicing to the salad. First time I used a soaker, or removing from tin halfway through, what a great idea!
Many thanks - really beautiful looking bread. Yours is the best bread channel ever! Very clear, concise, beautifully filmed and nicely narrated. Lots of great things with rye to - my favourite sort of bread. Enjoy your summer holiday when it comes. I'm off to Tallinn again next month and hope to hop over the border to Latvia if there's time! Thanks again.
Thank you so much! Tallinn is a lovely place. Enjoy :)
Your recipes nearly always come out the way you say they will. Appreciate the honesty, keep going!
🙏
Beautiful loaf of bread. Your channel is the reason why I finally enjoying baking bread. I was decided to make it happen but i was always failing. Some of your amazing knowledge let me understand my mistakes. For that sir I will always appreciate you
Thank you for showing the technique of working with sticky dough with your hands. I used to make low percentage doughs just because the sticky dough was so hard to work with, but found high hydration dough was much more to my liking. I stuck with no kneed recipes, specifically baked in a Dutch oven and they were great, but I was always limited to round loaves. And pizza dough, fogettaboutit! I still start baking my pizzas on parchment paper until the crust sets (usually only a couple minutes) then finish it on the stone because I don't like the excess flour, cornmeal or semolina flour on the bottom, but shaping it can be tricky. You make it look easy, but I'm sure it'll be a catastrophe when I do it for awhile. Mainly you inspire me to do it more often, so thanks!
I made my first 100% whole wheat bread with your recipe and it was great. Instead of rolling the sun flower seeds on the surface, I incorporated pumpkin seeds and dry fig into the dough during final shaping.
Thank you Chain Baker. Please keep up and see you in the next one.
Really a beatiful bread. It will be my nect one
I'll have to get some ingredientes, and definitely have yo try this brautiful bread and technic. Thanks from Guatemala.
thanks for ypur precious knowledge.
I just made this. For the dough, I used chia, flax, and sesame seeds, pearl barley, and rye flakes. That bread turned out truly excellent. I've been baking breads for several years, and this one is going into the rotation!
Wow, despite a couple of tiny mistakes the bread came out wonderful and delicious. I couldn’t resist to have a slice, it was worth my sin. I can’t even remember how many years ago I had regular bread. There is not comparison of home fresh bake bread and comercial ones. 1/2 of the story is successful we’ll se tomorrow with the mess I have in the fridge, never the less it’s fermenting pretty well. Thank you
Super nice loaf. My kind of bread
I will make more of these in the future too :)
Looks so good!!🤤🤤
So yesterday I converted this to a sourdough bread with the help of the simpler conversion method from the conversion video, as I prefer sourdough bread, increasing of course fermentation time required by sourdough (and a cool winter kitchen). It turned out fantastic, the tangy sourdough taste was a nice addition for me!
Just made this and it turned out great! My dough was done with its final proof after an hour and a half, and since I like a soft crust I didn’t roll it in any seeds and brushed it with butter after. I used oats, chia seeds, and flax seeds in my soaker and my crumb is so soft and moist, I only really notice some crunch from the flax seeds.
Personally I don't like whole wheat Bread but you make it look very appetizing.
Great video thank you.
so beautiful! can't wait to make this
Thank you for the tutorial.
Thank you! Tried it right away. It turned out perfect and tasty. Would love the sourdough version for that little twist it gets.
I made this bread today ….it is fabulously delicious
Hi there : this IS EXACTLY the kind of bread I've been looking to make...dense, lots of whole grains..oh and some rye too. Fantastic...thanks so much.
BTW : you're a great presenter (apart from super content!) Easy to understand diction an
d easy voice to listen to.👍👍
From JHB South Africa.
Ps: all the extra info you give really, really enhances my appreciation
..mm.meta knowledge? Anyway please continue like this.😊😊. Makes you stand above other ppl.
Thank you so much! 😊
thanks for the great recipes!! oh and for always listing all ingredients in grams
Fantastic! I love healthy bread. My current combination is spelt with oats. But i'm not sure about the taste. I baked it in a bundt-tin. It looked really like a cake. I might give this wonderful loaf of yours a try. Replacing the ryeflour with spelt. You are a wonderful teacher-baker. Thank you for all your effort and knowledge. I notice you use really little yeast. I always use 11 grams (a whole sachet)of dry yeast for 500 grams of flour.
Dear friend my experiment is finished. I was expecting and absolute disaster , surprisingly it is so good. I’m very happy. I just change the whole wheat flour to 1/2 and substituted for almond flour with the equivalent of gluten flour, the rest is the same. However less liquid would be better with this mix. Thank you. At least we know they work well together
I made this bread yesterday. It's unbelievable how soft the result was considering all the wheat in the recipe is wholewheat. A new favourite of mine.
hi! did u cook the barley and millet first? Or just raw? thanks!
Started the soaker two days ago and the dough yesterday. Shaped and proofed after lunch and baked late this afternoon. I gave the loaf to my daughter, as she was stopping by for a brief visit. I was able to talk her into letting me cut a few slices for her and her fiancé. I got the heel slice to try - all I can say is WOW - the texture of the bread - has a great "bite" and nice chew. The combination of the whole wheat and whole rye flours PLUS the soaker AND the sunflower seeds makes for a perfect loaf of bread. For the last 10 minutes of baking (without the tin), I placed the loaf on my Fibrament baking stone on one side for five minutes, then gently flipped it over for the remaining five to even out the crust. I will make this again this weekend, just so I get more than the heel 😆. Thanks for sharing the superb recipe, ChainBaker. 🍞🍞🍞 Photo has been posted.
Awesome! Even the heel end is good on this one ;D Flipping it after 5 minutes is a great idea. That way it will be nice and straight. Well done!
Sir
I used your methods in this video it was the best tasting rye bread I had ever eaten. Bar none
The tips were very useful especially the soaking of the seeds. I added some unground Bulgar wheat as well as the sesame seeds. The results were amazing a nice dense loaf with various flavors. I ate this bread with goat cheese, pickles, fresh radish and Ice Cold Vodka. It was a perfect combination. Also thank you for the tips on the kneading process and not to be discouraged with the sticky dough. Patience paid off . The same with rolling it in the sunflower seeds. That gave it a fantastic finish look plus the extra flavor. The only change I did was adding a duck egg yolk to the mix and latter brushing the same saved egg whites on my crust . It gave it a nice crunchy texture. Again thank you for video and the other ones I have been watching. Ypu are a great teacher.
That sounds super tasty! I will post another soaker recipe soon btw.
Love the duck egg yolk addition and that you saved the white for glazing! Great idea!
I've made this with sourdough, using the rye flour for the levain, and it turned out delicious. Not as domed as yours (weaker flour + skipped kneading) but still nicely soft and airy with the toasted sunflower seeds topping it off. TY!
Awesome! :))
I could resist to bake this beauty. I’m ready , soaker ready and I’m preparing the rest of the ingredients. If everything goes fine i plan to make and experiment with half the flour and the other half almond flour plus gluten.
I’ll let you know
I make whole wheat sourdough all the time. This looks really good I'm going to get some yeast and try it. Maybe I'll convert it to sourdough later.👍
Im gonna try this ive been sercheing for a recipe for a while
Let me know how it goes :)
I am making a variation of this at the moment, almost out of whole wheat and not much seeds so I did freestyle a bit.
30 gr dried cranberries, 50 gr flax seeds instead of soaker.
only 30gr whole wheat, so i did 120gr dark rye, 200gr Unbleached Montana Spring.
30gr Black Treacle, did use 100 gr black coffee to scald the rye.
In cold bulk fermentation now for 18h.
Will roll in sunflower seeds before I put in loaf pan.
Hey man, love your videos. Glad to see you blowing up 10x over the last year. Can I request you do more comparisons? Xanthum gum, vital wheat gluten, and other dough conditioners?
Thank you! :) I will definitely explore those in the future. Cheers!
I've had very good luck with a similar loaf developed by I Am Andong (though with some bread flour). The seeds in particular are lovely:
- quinoa (I sub pumpkin because I have them)
- sunflower
- fennel
- caraway
- nigella/kalonji
- flax
Perfect timing! I'm soon out of bread and had already planned to bake tomorrow or Friday.
And I do prefer coarser bread :-)
(My default mix is equal part coarse whole rye, fine rye and fine wheat)
yeeees it's similar to my passion
A FINE looking loaf, Charlie. I have to try something new on my next bake, so this is on the short list.
And the video... excellent! I started with videography in 1984 with a VHS camcorder that was so large, the back rested on my shoulder for support. (Were you born yet?) 😁
This recipe is a keeper!
I added vital wheat gluten to bring the protein content in my flour up to 15%; I substituted quinoa and chia seed for the millet and black sesame seeds; I used my KitchenAid mixer to knead instead of the slap and fold method; and I divided the dough into two smaller loaves for baking in my Njnja Dual Airfryer.
To accommodate the airfryer and smaller loaf tin size, I reduced the baking temperature by 25F and reduced the time by half. Next time I might lower the temperature another 5 degrees as the crust is a little too thick for my taste.
However, the crumb, texture, and flavor are spot on.
hi! did u cook the quinoa first? Or just raw? thanks!
@@julianadomina4633 No, I did not cook the quinoa first. It was dry.
Thanks @@maarmstrong8!
Until I saw your whole wheat + yudane loaf video, my last whole wheat bread (made years ago) could have been used to demolish sheetrock! 🤣 So thank you very much for your great videos!
Baked this again today - shared some but keeping the rest for "me" - it is such a nice hearty bread - with the wheat/rye flours and all the grains and seeds. I think the heel is the best slice as it has the most sunflower seeds. 😁 Photo has been posted.
I dispensed with the kneading in Step 4 and added a fold before cold fermentation. I chilled the dough for 30 minutes between each fold. The bread came out beautifully.
Awesome! 🤩
This is such a delicious and super healthy loaf! Mine turned out just like yours and makes great toast or sandwiches. I especially like the cold ferment for flavor and texture, but also for schedule flexibility. My question is if I could substitute 80% bread flour for 80% of the whole wheat flour to make the occasional fluffy cold fermented seeded loaf? Just subscribed and I've made so many of your loaves, thanks for your hard work!
You could definitely do that. I'd suggest reducing the liquid in the main dough to around 150g - 160g.
I’m so overwhelmed! I make OK bread. And for people that don’t make bread mine is pretty delicious. But it’s nothing like any of your breads. My brother is a really good baker like you and follows all the science of baking. I found a TH-cam video that I thought was fairly simple, but much more work than what I normally do and my brother approved of it! In my mind I feel like I failed twice. I wanted to keep practicing so I gave the bread away to friends who thought it was delicious. In the past three or four days I’ve watched so many of your videos and I want to make everything, but I am just too lazy to do all these steps. When I saw this video, I was thinking I want to eat this bread right this minute!😂
I’m wondering if you could please point me to your easiest recipe? Of all your videos I’ve watched this one would be the one I want to eat right this minute! I don’t want to make sourdough, but I like the idea of long fermenting time, either on the counter or in the refrigerator. I also want some whole grains, not just white bread flour. I also want a round loaf to make in a Dutch oven. If you could point me to one of your videos that might meet all my requests? Please don’t laugh too hard.😂😂😂
No-knead bread is pretty easy. Check out this playlist th-cam.com/play/PLJ97q0PY0sXJlCK0SjruujBQU0wfI9qIK.html 😉
The first loaf of bread I ever made was with Whole Wheat flour. I've lost the recipe, but I remember it called for gluten flour and citric acid (vitamin c powder). That loaf must have quadrupled in size and was so good! Wasn't beautiful like the one you made here, wow!
I'm so glad I found this! I'm trying to recreate the wonderful bread we had in Norway. If I reduce this to fit a 1.25lb loaf pan, what would you suggest I try for baking times in the tin, and out. Maybe 20 minutes plus 10? Also, what would you suggest for the finished internal temperature?
20 + 10 could work for a small loaf. The temp should be 94c ✌️
I love your videos and recipes!!! Made the brioche buns several times for my family and they loved it!!! I'll be trying this recipe too. Btw, is wholegrain flour and wholewheat flour the same?
They are. Wholegrain, whole wheat and wholemeal.
@@ChainBaker thanks! I can't wait to try out this recipe! Cheers and take care!!
I am excited to make this recipe. Your channel is awesome.
Is it possible to add some sourdough starter to get that zing in taste? If so, how would I go about doing that?
Thank you for encouraging me in my bed journey.
You can use 20% of the total flour to make a leaven and just ferment the whole thing for longer ✌️😎
I got close--I made an artisan loaf with 80% WW and 20% AP flour. It tasted ok, but I feel like the WW flour might have done well with some sort of extended soak and the loaf itself some sugar to balance it.
awesome! two loaves final proofing as I type, the "sourdough" starter from the destroyed bun i tried boiling the other day, with whole wheat and i found an old bag wirh einkorn graines, tossed 100gr that has been soaking for about a day (after sifting the water out, i put in dry oatmealflakes till it felt dry so it would not mess up the dough that had a good wetness after initial mixing) in the dough. Also i had too much dough for my 2 big tins so i made a large rectangle with the remainder, one layer of "plastic cheese" and salami, rolled up, cut into your buns, eggwashed and also ready for oven (its heating :D )
so cool doing whole graines and a twist on your other recipe then seeing this healthy bread vid right after turning on the oven, cool
what are those 3 "nobs"in your tin?
You're a busy baker that's for sure! ;)) There are little holes there. I think they help with getting the loaf out of the tin. Don't know if it actually works or not :D
Hi, I love your videos. Very informative. Is it possible to make a soft whole wheat bread with a pocket like in Pita?
Here's a 50/50 th-cam.com/video/U4m880VvsRU/w-d-xo.html
Here's a 50/50 th-cam.com/video/U4m880VvsRU/w-d-xo.html
Oooh... looks delicious... just like the baker😍 I want a bite of both😜
;D
This looks great! Reminds me, in appearance at least, of rugbrød. Any chance that you'd tackle one of those in a future video?
It is on my list! :)
@@ChainBaker that's something I've been wanting to try for awhile. I recently found a good, local place to get whole grains so I'll be looking forward to it!
It is a great recipe. I will try it this week. How about doing the final proof in the fridge for 12-16 hours?
I guess it could work. Shape it and bang it back in the fridge. Then bake right from the fridge, but for longer since it will be cold. It may take 50 minutes.
This is my favorite of your whole grain recipes. How would this one do as a no-knead dough?
It should work just fine. Use my no-knead guide th-cam.com/video/1knjFj923MQ/w-d-xo.html
i make a 'healthy' loaf by mixing ragi(a form of millet from south of India) soya bean flour, semolina and wheat flour(with the husk). I use whey instead of water and infuse it with a variety of seeds. It's a favourite of the family.
Thank you so much for this video!! My bread looks and taste fantastic!
Is there a chance to make this bread without the rectangular pan? Can I try to make it directly on the tray?
I need a banneton for this?
The dough is quite loose, so it may spread out a lot once you drop it out of the banneton. If you decrease the hydration, then it may work.
Thank you for the reply! I'll give it a try ☺️
Hi Charlie, many thanks for healthy bread recipe. Very attractive looking guy you’ve baked, makes my mouth watering.
I have question about using flaxseed and chiaseed for this recipe. Should i soak them too together with the other seeds i will use for this bread (quinoa, oat and barley)?
I’ve never use them for bread before (moreover i am a very beginner in baking), but they are in my fridge for quite long and i want to utilize those seeds.
My concern is, they will jellify if soaked.
I need advice from a pro here.
Please help.
That is a good question. And I know exactly what you mean. They become super slimy. I guess it depends on how much you want to add. 10g-20g or so would probably cause no issues, but the more you add the stickier it may get.
Thanks. So the point is its amount. Well, i am a bit coward of dealing with stickiness, so i will try with 10g chia and 10g flax just to replace 20g of seeds in your recipe.
If not try, i will never know the result. That’s one of what i’ve learned from watching your videos.
Will start to make it this evening so i could enjoy the bread on weekend. Cheers 🥤
I just found your channel this week. I live alone and make my own bread then split into several pre-baked loaves and freeze. Can I do that with your recipes as well?
Certainly. Here is some more info on freezing - th-cam.com/video/NlIuDpQmEVU/w-d-xo.html
@@ChainBaker Thank you so very much. I will definitely check out your link. Appreciated.
I looked into Latvia's unique breads, and you're right there is Rye (Rupjmaize). But
I found these other ones Sklandrausis, Speķrauši, and Kliņģeris that are probably more unique than rye.
Oh yes! The Speķrauši are amazing. I am planning to make a video on those. Probably after my visit to Latvia this summer :)
You two are making me hungry!
Newbie baker here, love your vids and this recipe, some day I'll try it. What oven are you using? It's not in your equipment list.
My oven is a piece of junk with only one heating element. I would not recommend it to anyone 😄
@@ChainBaker Yikes! My kitchen is unventilated, so I'm thinking a countertop electric might be the way to go for the summer.
That should do. I've proven that you can bake in pretty much anything 😄
@@ChainBaker Good point!
I only just make rye loafs, but went with the "AS SIMPLE AS POSSIBLE, YET DELICIOUS" variant.
* pre-ferment about 16h, or until it stops to rise
* mix it all in the machine for 10-15minutes
* throw it into a bowl with some oil for 3h - 6h
* transfer to baking tin, oiled, give it its last mix for 1h - 3h
* bake with steam for 20mins @220C
* remove water and bake for ~35min at 190C
Total of 3 times of messing with the sticky-rye-blob
this was the least steps possible to get a good loaf and i've slightly adjusting it over the last couple months.
i will add a soaker for some more flavor. :)
I like your method! :))
Hi dear! Great recipe and I am going to try it, but I would like to use a levain instead of yeast. May I replace directly the 50gr of rye and 50gr of water with 100gr of rye starter? Is it ok gor you?
That should work just fine :)
When using different grains and seeds for the soaker, should they add up to the same weight you have in your recipe? Or the same volume?
By weight, yes. That way the hydration will be correct.
hey mate. the first ever bread recipe going to be cooked by me is this recipe. i am convinced it is perfect :) thank you for the efforts. what is the size of the cooking tray you used in the video?
It's a 2lb or 900g tin. Measuring 24cm x 10cm x 10cm.
@@ChainBaker you are the best
✌️😎
Tip for anyone struggling with a shitty oven. If you’re baking in a loaf tin and having issues with an omnidirectional heat source, chuck it in a pre-heated Dutch oven if you have one. Kinda obvious now that I think about it. My standard 1kg loaf tin fitted in a batard oven no probs and the loaf turned out amazing when all the previous bakes started to burn on the top and remain raw on the bottom and sides. Unique issue but thought it might help. 😬👍🏻
My first loaf is looking beautiful a couple of hrs more in my warm nursery and I’ll put in the oven. But now I have a doubt, you said putting back in the oven for ten mins on its side. But I’m not sure what temperature use de 415•F?
My other dough w almond flour plus gluten doesn’t look well but I’m is resting now in the fridge for an hr, we’ll see🤞
Same temperature. No need to change it 😉 good luck!
Exactly what I was looking for my breakfast carbs. In order to make double the amount, should I double all ingredients or can the yeast stay the same?
Double everything ✌️
@@ChainBaker Thanks 🙌🙌
Hi first of all thanks for recipe. Second of all, I just made the bread but it stuck to the pan so I couldn't do the last step. Would it be ok if i do it after it cools or should I just leave it as it is? Looks and smells great nevertheless.
Leaving it to cool down should help with getting it out. That will be the best approach. Good luck 😎
@@ChainBaker thanks for the fast reply! I meant that after it cools and I'm able to get it out, should I put it in the oven for 10 minutes? Or just leave it that way?
Nevermind I cut it and it tastes great!!
@navi3347 awesome! Enjoy 😎
Is it possible with with 10-11% protein flour and any substitute with Rye?
It is. Simply reduce the amount of water in the main dough to 150g. You can swap the rye for more whole wheat flour.
I want to make multigrain flour (spelt, rye, whole wheat, millet, cornmeal, rolled oats flour mixed with flaxseed & quinoa) bread, can I use this method? Would the measurements be the same like this one?
Depends on the ratios. The only flour that has any useable gluten in that list is spelt. And even that is quite loose. So, you would have to play around with the amounts of ingredients to get it right. The good part is that it's a pan loaf, so it is quite forgiving.
Can I use only wholewheat flour with the soaked seeds, or is rye flour required?
Wholewheat will work just as well :)
I plan on converting it to sourdough and doing a 24-hour final proof in the fridge, any tips?
Here- th-cam.com/video/5a4RqHyI-kE/w-d-xo.html
Should I lower the amount of yeast if I ferment it overnight in the ref?
1% is ideal. Here's a cold fermentation guide - th-cam.com/video/x-8UoEgtt48/w-d-xo.html
You say in the video we need to use a two pound loaf tin, but it's length looks like you used a one pound. Is it two pounds by depth, or did you use the one pound?
It is for a two pound dough. The tin is quite tall so that is why it looks like that I reckon.
Thanks so much for this! Big fan. I plan to make it but am unsure of the exact Pullman pan on Amazon (US). What's its ASIN, please? TIA!
B001TO3CN8
@@ChainBaker Brilliant! Thanks so much, Charlie.
Just Ko-fi'd you :-)
Cheers ✌️😎
If I wasn't allergic to wheat and rye, I'd want me a slice with warm butter and sea salt sprinkled, and a cup of espresso 😁☕🍞🧈🔪
could you make a no kneed whole wheat pizza dough?
iam having some isues with it
I've never made a whole wheat pizza dough. Sounds interesting though. I will add it to my endless projects list, but I can't say when I will get to it!
Can I use the same recipe but dividing the dough to make rolls, instead of a loaf?
Definitely! 👍
@@ChainBaker wonderful! Thank you! 🥰
Hi, it looks I’m the only exception having issues with my bread. I use 100% wheat flour, mixture of seeds and oat as soaker. I started the cold fermentation at 1 degree and it didn’t really start off after I checked 24 hrs. Later I changed to 4 degree and fermentated for another 24 hrs. The bread turn out to be heavy and solid. I found a few big holes and that’s it. Appreciate your advice what goes wrong? Is it the oat or temperature. Last proof I did at 24 degree for 8 hours.
The bread still taste delicious but not the right texture. 😅
Try a higher temperature. 1C is very low. My fridge is around 5C (41F). Alternatively, you can leave the dough out for longer before chilling or use more yeast. Place it in a warmer are during final proof perhaps.
Thanks. I will definitely try again. Love your recipes and videos and other bread turns out quite well.
Why do you prefer yeast over sourdough?
I can't commit to feeding it and looking after it. Yeast is just more convenient. I will soon probably pull my starter out the fridge and make some more videos with it. Been thinking about it :)
Do you ever use sprouted wheat or grains
Only in whiskey. The enzymes in sprouted grains make bread taste weird.
I have not yet, but I do want to give it a try someday.
However This last batch of spruted grains I left water in the bottom of jar. As it turned out My beer recipe calls for doing just that. Consequence The grain Losses all Gluten bonding, I had to add frdesh grain flour to get that result. aftder I bake my Frankenstein loaves Ill let you know the results.
PS I really like your Videos T
I added 1 lb of regular Gluten Flour That has made a HUGE difference , When I finish baking it off, I will try my Frankenstein loaf. If it taste good Ill let you Know what it consists of!
What changes needs to be made if soaker is skipped? (Have kids who don’t like seeds in bread :( )
Ignore the ingredients in the soaker and raise the amount of flour to 450g, water to 360g, and salt to 9g in the main dough.
Here is a nice seedless bread btw - th-cam.com/video/mfNd-Xbf4J4/w-d-xo.html
what about wholemeal flout 13%
It will work. Just reduce the amount of water by about 30g
Love your videos but you shouldmake a sourdough starter! Will improve flavour so much
I have a separate playlist for that ✌️
CAN YOU DO AN EXPERIMENT ON STEAMING THE DOUGH IN A DOUBLE BOILER ON THE STOVE AND THEN FINISH BROWNING IT IN THE OVEN?
Maybe some day. Sounds interesing.
What can we replace rye flour with ?
Just use more whole wheat ✌️
Thank you for answering so quickly! 😊 Also can you please let me know if it's possible to increase protein content of whole wheat flour by using vital wheat gluten ? The one I have has 7% protein content
You can find info about that in the Principles of Baking playlist ✌️