http://www.veganbaking.net/ 737-1544 http://www.veganbaking.net/breads/hearth-breads/737-nine-grain-whole-wheat-bread Hi Mattie, the bread sounds so yummo! Is a loaf form really required or could I just roll it up and put it on a baking tray? Also if I don't have a thermometer, can I just take it out after 45 Mins or test it with a cake tester? Looking forward to your reply to go and try it out! Cheers Raspberry ]]> Wed, 10 Apr 2013 12:46:12 -0400 737-967 http://www.veganbaking.net/breads/hearth-breads/737-nine-grain-whole-wheat-bread Hi, When I was making the poolish, I left it out for 4 hours and by accident it turned into overnight. After 4, it was supposed to be refrigerated, will it still be ok? Thanks! ]]> Fri, 06 Jul 2012 13:13:10 -0400 750-862 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Silvia, I haven't tried it with brown rice flour, but it works really well with wholemeal spelt or wholemeal kamut flours (I need to often use more flour for spelt, and less for kamut). I've made it using half barley flour before and it doesn't rise as well, but it does taste great. If you do try it with brown rice flour I would be interested to hear how it goes. ]]> Sat, 17 Mar 2012 04:07:30 -0400 750-861 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread I love it and also my family approved! Every morning I have warm bread for breakfast.When I share with friends, it is always a success! Thank you, Hilda. Can I use the same recipe but using a different flour (like brown rice flour) ? ]]> Sat, 17 Mar 2012 03:31:14 -0400 750-819 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread This turned out great for me. I did the shorter version (combining rises 1 and 2) and baked in a non-stick baking pan, since I didn't have a baking stone. I baked on 450 for about 40 minutes and ended up with a nice, crispy crust and a soft (but not soggy) center. Here's the finished product: http://farm8.staticflickr.com/7209/6792457130_d99a5659a7_z.jpg Thanks for sharing the recipe! ]]> Tue, 28 Feb 2012 16:46:25 -0500 750-814 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread My dough turned out too wet, the consistency was between a dough and a batter so I had to bake it in a Pyrex loaf pan. I didn't expect much of it but still it turned out very well and most importantly, tasty. The crust was perfect, though the center was a bit soggy. Next time I'll add less water, I think that will fix the sogginess. ]]> Thu, 23 Feb 2012 10:37:25 -0500 737-760 http://www.veganbaking.net/breads/hearth-breads/737-nine-grain-whole-wheat-bread Sorry if this is a dumb question, but I usually use pearl barley in soups. Is that the kind of barley to use in this recipe? Or, is there another kind? ]]> Thu, 22 Dec 2011 19:32:17 -0500 750-718 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Gilly, My kitchen is usually cold (typically between 7 and 20 degrees centigrade I think) and because of the long rise it seems to work in this temperature. I know other recipes sometimes have long rises in the fridge, so I hope it will work in your kitchen. Let me know how you go with it. Hilda ]]> Sat, 26 Nov 2011 09:00:35 -0500 750-716 http://www.veganbaking.net/breads/hearth-breads/750-one-hundred-percent-wholemeal-wheat-bread Hi Hilda,, thanks for the recipe I'm going to give it a try. It's almost pain au levain or sour dough with the long rises. Do you know if temperature of the kitchen makes any difference? It's winter and unless the oven is on our kitchen is freezing. ]]> Sat, 26 Nov 2011 08:27:14 -0500 737-637 http://www.veganbaking.net/breads/hearth-breads/737-nine-grain-whole-wheat-bread Hi Mattie, I made this bread yesterday and sliced it today and I really like it with all the grains. I was wondering about the amount of flour though: my dough - even after the 4+24h rise remained extremely wet (yes, I drained the water from the grains) so that I added another cup of ww flour. Even then the dough was too wet to be rolled so I just dumped it in the loaf pan. The result is a firm enough bread but quite, hm, wet? springy? doughy? Don't get me wrong: it's certainly bread, certainly not a failure but I was wondering whether I did something wrong. Perhaps I didn't bake it long enough (I don't have one of these thermometers with which to test the temperature in the bread) but in any case the amount of flour seems really far off the mark to me. When I make this again - and I certainly will - I'll probably add another 1.5 cups of ww flour to the original recipe when I add the soaked grains. What do you think? Thanks for the recipe and your help, Boris ]]> Tue, 04 Oct 2011 16:21:41 -0400