Most of you who have checked out my bread recipes would notice one thing right away: they’re pretty heavy on the white flour. Most of my recipes are, in fact. And we eat a lot of bread, which means white flour constitutes a pretty large portion of our diets. Lately I’ve been thinking that’s not such a good thing.
The thing is, I really like simple bread recipes, ones that contain only 4 ingredients: flour, water, salt and yeast. Unfortunately this formula only really works with white flour (at least as far as I know).
Since my supreme enlightenment (discovering Artisan Bread in 5 Minutes a Day), I’m completely sold on the no-knead method and the simple recipe, and don’t want to complicate it any more with shortening or sweeteners. I want my easy bread and the fibre/nutrient content too!
So I’ve begun another experiment: slowly increasing the amount of whole wheat flour I add to the mix. I’m trying to find how far I can go, what percentage whole wheat flour I can get to where the simple recipe and techniques still work.
Here is my progress, so far:
1 cup of whole wheat flour (5 1/2 oz) was barely noticeable. The crumb was glossy, and speckled with occasional flecks of bran, and the taste was fairly indistinguishable from the all-white version. A completely innocuous way to add a bit of fibre and nutrition to the recipe.
2 cups of whole wheat flour (11 oz, or around 30% of flour by weight) actually added to the flavour, I thought, making it slightly more complex. The texture was still great and the loaf was beautiful. 30% whole wheat is what you will see in most “light whole wheat” recipes.
3 cups of whole wheat flour (16 oz, or 50% of flour by weight) is just in the oven now . . .
Well, after baking and cooling and slicing and buttering and finally tasting, I have to say this is pretty darn good! Still a lovely lofty loaf, with a crackling crust and beautiful full flavour. I thought at 50% I would start to see some density happening, and start to taste some bitterness, but none of that has happened!
So I’ll keep pushing it–next time to 4 cups out of 6! If anyone out there has experience using whole wheat in the Artisan Bread in 5 recipes, please let me know!