Thanks, Grant for this tutorial. I switched to Einkorn flour and followed directions for Einkorn sour dough sandwich bread from others with no success with a rising started with no discard! Organic Einkorn flour is more expensive. I couldn’t get my bread to rise using a levin. So I went back to your RUclips channel, following your directions for whole wheat. I had to tweak it since the dough was too wet. Voila!!’ It came out perfect!! I almost gave up, but now I can keep going.
Thanks for this! There is lots of good sensible information on this channel. I started making whole wheat bread because I just got a Mockmill! I’m having fun, the bread is more digestible!
Just a quick thank you, this has become the base for my sandwich loaf. I use milk kefir in place of the buttermilk. And for flour, I use 85% hard white, and 15% barley. It's delicious! Also made this into hamburger buns with part spelt, part hard white, part barley. Worked wonderfully!
@@marcygrote3800 I get mine at a local bulk food store. I have ordered it from Guardian Grains, but theirs has a sweet raisin-like flavor to it...which is fine if making sweets, but I don't like it in my bread.
Thanks for this. I’m trying to get good at sourdough bread, since I learned it’s better for me as a diabetic- especially whole wheat sourdough bread. The first recipe I tried was very easy, but quite dense. I want to give this recipe a try. 😊❤
Made my first ever 100% home ground (hard white) sourdough in a Netherton loaf pan. Genius no oil, no scalded milk, no slap and folds, no messing around recipe for totally soft delicious crumb. I’d like to make the same recipe in a Pullman pan next. I noted my dough weighed 35 ounces, and think I once saw that 30 ounces was the recommended dough weight for a 4“ x 9“ Pullman pan. Easy enough to just cut off 5 ounces, but wondering if anyone has any advice.
This looks great. I need to make some sourdough starter then try this. I have wanted a recipe like this because I don't like the watery crackly kind of crunch or texture of plain water sourdough bread.
Grant I’m a huge fan of your sourdough recipes, but this one has me baffled. I have made this twice and it comes out very dense not soft and I don’t get the rise that yours seems to have. I tried kneading it by hand the first time and this time I used my stand mixer. The dough both times was so wet and never really came together like it should have. I use a digital scale, I have an active whole wheat starter that I feed weekly and have been using for over two years. I used King Arthur Whole Wheat flour, Butter Milk, honey and the butter just like your recipe calls for. Any help will be greatly appreciated.
I'm definitey trying this recipe. I will probably use regular milk,, though since I never have buttermilk on hand. BTW - where did you get your starter container? Does it have gram measurements on it? I would love that. THanks
Grant - If I want to add oat bran and milled flax seed to your recipe, must I reduce the amount of flour or increase the amount of either water or milk?
So simple, no fancy gadgets required and you end up with a great soft whole wheat sourdough bread. Started the process just before bedtime and was finished by 2 p.m. the next day. All the tests to determine when to proceed to the next step (like the sourdough doubling, the poke test )worked. No more guessing. Substituted yogurt and water for buttermilk and sugar for honey. Used bread machine to knead dough. Very easy to follow instructions in the video. Thank You👍👍
I love your 100% wholewheat sourdough. Its soft n the crust is not hard. Now l want to try baking this WW sourdough sandwich. What can l substitute for buttermilk? Its difficult n expensive here. Thank you.
Do you think i could include a small portion of sunflower and pumpkin seeds in this recipe and if so,should i soak them prior to adding them to the dough?
@@donaldduck9214 I saw a similar recipe to this one where they added the seeds during the final shaping. After you stretch it into a big rectangle sprinkle the seeds everywhere then (letter)fold the 2 sides and roll it up then you can sprinkle them on top too if you like. This would work too if you wanted to put cinnamon and sugar in there like a cinnamon roll loaf.
Yes, you can do any of these methods. Some people soak the seeds and then drain them. I tend to like keeping things simple and not soaking 😊 sunflower and pumpkin seeds sound like an AMAZING addition to this bread, by the way.
@@GrantBakes thanks! I’m gonna try margarine tonight. Fingers crossed it turns out ok. My wife refuses to eat real butter or anything that’s not 100% whole grain, much to my chagrin. Needless to say, it makes baking difficult at times.
@@jarl4206 Hey, honestly you could leave out the butter and just add 25g extra buttermilk if you want. The bread will still turn out great. (I would hate for anyone ever to have to use margerine in anything!) haha I'm not a big fan of margerine.
@@GrantBakes I baked this last night and it came out perfectly! Even without the butter in the recipe it is delicious. It did fail the window pane test initially but after a little more kneading and a couple stretch and folds it passed. I will definitely be making this again and again. Thank you for the recipe.
This is probably going to sound like a dumb question to people lol but can I use regular white flour for this recipe and have a good result? I dont currently have whole wheat
I milled white wheat and made the bread dough and put in the fridge overnight, next morning no rise and 5 hrs Later no rise What did I do wrong and how can I fix it , add starter or yeast to it. And I know My starter was good. I have made bread with store bought flour but am new to fresh milled and I was wondering if that a whole new ball game.
@@GrantBakes I put in the fridge before any rise then took it out this morning I have now put a teaspoon of yeast and now rising ,did that just to save it. Was thinking maybe fresh milled needs more starter to give it a better rise? Looking forward to your answer😊
@@sherryh1014 Next time I would let the dough rise until it’s doubled in size, and then shape it. Putting it in the fridge will dramatically slow down the rise. So it’s better to do that once it’s already risen once.
I have been trying to make sour dough starter and it is not working, it never raises. Ugh I am 79 so its not that I haven't been baking for years. Just frustrating its not working. I even bought King Arthur sourdough starter to make mine and still hardly does anything its a weak starter and its been weeks.
Ugh that sounds frustrating. Especially having bought that sourdough starter already. If you want, you could try following my sourdough starter guide to make one from scratch. All you’ll need is whole grain rye flour. Click here for that video: ruclips.net/video/Sqp5CQnN38k/видео.html . I know starter takes a while and it’s frustrating if you’ve already tried everything. But, I bet if you follow my instructions to a T you’ll have a bubbly starter in six or seven days.
@@GrantBakes Well I watched your other video and I didn't start a new one, but I added more flour than usual and had the water a little warm spring water. I think it was not as thick as yours, but it worked. I can't believe it. Thank you so much. From now on I will be doing yours. Thank you so much. Can you tell me what 200 g of flour is in cups. And 100gs.
@GrantBakes sorry I wanted to edit the comment and post it by mistake 😅 and I couldn't find it afterward I need the size of the bread pan if you please 😊
I tried to make this bread using súper sprout wheat and the dough was so sticky, it was a little difficult to work with, at the end I putted a little more flour and I could finish it. It was a good bread but I would like to know if that happens because the kind of flour I used. I have a question. Can I put the dough in the fridge and make the bread the next day?
I tried to do this but it is a fail for me... I am not sure why but I think the whole wheat flour I purchased is not grounded very like your flour. I think the gluten did not form. I knead for more 20 mins on hand and 20mins using a mixer but not successful... I cannot think of any problem but the flour...
My bread almost always rips like that. I could never figure out why it cracked sometimes and not other times. Thank you for finally solving that issue!!
Thank you for making this video! I’m going to try this for my family. My youngest son does not like the classic sourdough crust and wanting to use whole wheat flour only has made it harder to find a good recipe! Can I ferment after shaping in the fridge overnight?
If I use this recipe, can I follow the same method as you do in your sourdough sandwich loaf ie. prepping dough in the evening, let it rise overnight, shape dough next morning and then baking that evening?
I recently tried a 100% whole wheat soft bread recipe that uses sunflower lecithin and vital wheat gluten. Do you recommend either of those items for softening loaves?
Hmm I've never tried them. I believe that's what commercial breads use a lot to make loaves softer. You could definitely give them a try but I haven't done so myself.
I have a question. I mixed 25 g unbleached all purpose flour sourdough starter the 50g water and 50g whole wheat flour. In the morning my starter didn’t float. Is it not ready? Does it need more feedings since I used a different flour? If so what ratio. It does look bubbly and it did rise a little. Thank you for your help.
Assuming it's a good starter that has worked before, it sounds like it probably just need a little more time to rise. Once it doubles in size it will usually float.
![DDG & G Herbo - Nosey [Official Video]](http://i.ytimg.com/vi/I9Ra0Zc2NlQ/mqdefault.jpg)
Thanks, Grant for this tutorial. I switched to Einkorn flour
and followed directions for Einkorn sour dough sandwich bread from others with no success with a rising started with no
discard! Organic Einkorn flour is more expensive. I couldn’t get my bread to rise using a levin. So I went back to your RUclips channel, following your directions for whole wheat. I had to tweak it since the dough was too wet. Voila!!’ It came out perfect!!
I almost gave up, but now I can keep going.
Thanks for this! There is lots of good sensible information on this channel. I started making whole wheat bread because I just got a Mockmill! I’m having fun, the bread is more digestible!
Just a quick thank you, this has become the base for my sandwich loaf. I use milk kefir in place of the buttermilk. And for flour, I use 85% hard white, and 15% barley. It's delicious! Also made this into hamburger buns with part spelt, part hard white, part barley. Worked wonderfully!
Thanks! I love the substitutions. Sounds delicious.
I would love a nice white spelt sourdough bread recipe or all purpose spelt flour sourdough because I have a large bag of all purpose spelt!
where do you get your barley?
@@marcygrote3800 I get mine at a local bulk food store. I have ordered it from Guardian Grains, but theirs has a sweet raisin-like flavor to it...which is fine if making sweets, but I don't like it in my bread.
@@hopingmomma6006 I ordered mine from Central Milling. Thank you.
Thanks for this. I’m trying to get good at sourdough bread, since I learned it’s better for me as a diabetic- especially whole wheat sourdough bread. The first recipe I tried was very easy, but quite dense. I want to give this recipe a try. 😊❤
you need 10x more butter on that slice! thanks for the recipe, I keep coming back to it 💯
Glad you enjoy it!
Magic! The best wholemeal bread I've ever tasted. Soft as predicted. Thanks again Grant.
Great to hear! Thanks, Geoff.
Is this white or red wheat? Please advise. Thanks
@@lalithaganesan3372 Red!
@@GrantBakes Thank you!!! Will bake this weekend and keep you posted.
Made my first ever 100% home ground (hard white) sourdough in a Netherton loaf pan. Genius no oil, no scalded milk, no slap and folds, no messing around recipe for totally soft delicious crumb. I’d like to make the same recipe in a Pullman pan next. I noted my dough weighed 35 ounces, and think I once saw that 30 ounces was the recommended dough weight for a 4“ x 9“ Pullman pan. Easy enough to just cut off 5 ounces, but wondering if anyone has any advice.
This looks great. I need to make some sourdough starter then try this. I have wanted a recipe like this because I don't like the watery crackly kind of crunch or texture of plain water sourdough bread.
Grant I’m a huge fan of your sourdough recipes, but this one has me baffled. I have made this twice and it comes out very dense not soft and I don’t get the rise that yours seems to have. I tried kneading it by hand the first time and this time I used my stand mixer. The dough both times was so wet and never really came together like it should have. I use a digital scale, I have an active whole wheat starter that I feed weekly and have been using for over two years. I used King Arthur Whole Wheat flour, Butter Milk, honey and the butter just like your recipe calls for. Any help will be greatly appreciated.
Making now dough is super wet is the recipe right?
Do you have a print version of your recipe?
It is on the description, below
I'm definitey trying this recipe. I will probably use regular milk,, though since I never have buttermilk on hand. BTW - where did you get your starter container? Does it have gram measurements on it? I would love that. THanks
How do you store your bread?
Yum….bet it is delish with a good hunk of cheese! Thanks!
Of course!
Are youin the mountains? I live at sea level. My dough needed more that 450g and was very sticky. I did stretch and folds.
I'm not in the mountains at all, but some flours just require more or less water, so it sounds like you adapted well on the fly!
Cool video!!! Thank you again for sharing :) will try this soon… subscribed to your channel ☺️😀
Thanks!!
Hi what size bowl with the red lid do you use to ferment your dough in thanks
I wondered that as well...how many cups is your red lidded glass container? Help!
I'm confused. By my calculation this is close to 100% hydration yet your dough looks closer to 60. What am I missing ?
Hi there! It’s 400g of liquid and 450 grams of flour total, including the starter, so 80% hydration overall.
Grant - If I want to add oat bran and milled flax seed to your recipe, must I reduce the amount of flour or increase the amount of either water or milk?
Give it a try with a little extra water.
So simple, no fancy gadgets required and you end up with a great soft whole wheat sourdough bread.
Started the process just before bedtime and was finished by 2 p.m. the next day. All the tests to determine when to proceed to the next step (like the sourdough doubling, the poke test )worked. No more guessing. Substituted yogurt and water for buttermilk and sugar for honey. Used bread machine to knead dough.
Very easy to follow instructions in the video. Thank You👍👍
Is it possible to put that metal pan into a cast iron pot to create the steam?
I love your 100% wholewheat sourdough. Its soft n the crust is not hard. Now l want to try baking this WW sourdough sandwich. What can l substitute for buttermilk? Its difficult n expensive here. Thank you.
Just use regular milk! It’ll work great too.
Do you think i could include a small portion of sunflower and pumpkin seeds in this recipe and if so,should i soak them prior to adding them to the dough?
Yes you can. Don't soak them, just add them on the top
@@manikantgupta4303 thank you ☺️
@@donaldduck9214 I saw a similar recipe to this one where they added the seeds during the final shaping. After you stretch it into a big rectangle sprinkle the seeds everywhere then (letter)fold the 2 sides and roll it up then you can sprinkle them on top too if you like. This would work too if you wanted to put cinnamon and sugar in there like a cinnamon roll loaf.
@@jarl4206 yup,this is actually the answer i was looking for,thank you so much for the informations👍🏻👏👏👏
Yes, you can do any of these methods. Some people soak the seeds and then drain them. I tend to like keeping things simple and not soaking 😊 sunflower and pumpkin seeds sound like an AMAZING addition to this bread, by the way.
Love the 100% whole wheat recipes. Curious if margarine or olive oil would work instead of butter?
Yes, you could definitely give it a try!
@@GrantBakes thanks! I’m gonna try margarine tonight. Fingers crossed it turns out ok. My wife refuses to eat real butter or anything that’s not 100% whole grain, much to my chagrin. Needless to say, it makes baking difficult at times.
@@jarl4206 Hey, honestly you could leave out the butter and just add 25g extra buttermilk if you want. The bread will still turn out great. (I would hate for anyone ever to have to use margerine in anything!) haha I'm not a big fan of margerine.
@@GrantBakes 😂 I think buttermilk would be better too.
@@GrantBakes I baked this last night and it came out perfectly! Even without the butter in the recipe it is delicious. It did fail the window pane test initially but after a little more kneading and a couple stretch and folds it passed. I will definitely be making this again and again. Thank you for the recipe.
Can I use hand white and half whole wheat flour ?. As my family likes half and half. Thank you
Yep!
What is the size of your pan?
What % protein is your flour please?
14% protein 👍🏻
@@GrantBakes thank you
This is probably going to sound like a dumb question to people lol but can I use regular white flour for this recipe and have a good result? I dont currently have whole wheat
Yes! Just use a little bit less liquid than the recipe calls for.
I milled white wheat and made the bread dough and put in the fridge overnight, next morning no rise and 5 hrs Later no rise
What did I do wrong and how can I fix it , add starter or yeast to it. And I know My starter was good. I have made bread with store bought flour but am new to fresh milled and I was wondering if that a whole new ball game.
Hi Sherry, did the dough rise during “bulk fermentation” before you shaped it and put it in the fridge?
@@GrantBakes I put in the fridge before any rise then took it out this morning I have now put a teaspoon of yeast and now rising ,did that just to save it. Was thinking maybe fresh milled needs more starter to give it a better rise? Looking forward to your answer😊
@@sherryh1014 Next time I would let the dough rise until it’s doubled in size, and then shape it. Putting it in the fridge will dramatically slow down the rise. So it’s better to do that once it’s already risen once.
@@GrantBakes ok I will do that, thank you for you quick reply.
What starter do you use? What brand?
I made my own starter. There’s a video on my channel about how to make it. You can search: “Grant Bakes starter with rye flour”
Good morning, can I use soured skim milk and a low saturated margarine or olive oil instead of buttermilk and butter?
I have been trying to make sour dough starter and it is not working, it never raises. Ugh I am 79 so its not that I haven't been baking for years. Just frustrating its not working. I even bought King Arthur sourdough starter to make mine and still hardly does anything its a weak starter and its been weeks.
Ugh that sounds frustrating. Especially having bought that sourdough starter already. If you want, you could try following my sourdough starter guide to make one from scratch. All you’ll need is whole grain rye flour. Click here for that video: ruclips.net/video/Sqp5CQnN38k/видео.html . I know starter takes a while and it’s frustrating if you’ve already tried everything. But, I bet if you follow my instructions to a T you’ll have a bubbly starter in six or seven days.
@@GrantBakes Well I watched your other video and I didn't start a new one, but I added more flour than usual and had the water a little warm spring water. I think it was not as thick as yours, but it worked. I can't believe it. Thank you so much. From now on I will be doing yours. Thank you so much. Can you tell me what 200 g of flour is in cups. And 100gs.
@@donnarichey144 Different flours have slightly different weights, but I usually estimate one cup of whole wheat flour to be 125 grams.
I love your recipes thanks for sharing can you please give me the cise
Thanks! Can I give you the what?
@GrantBakes sorry I wanted to edit the comment and post it by mistake 😅 and I couldn't find it afterward
I need the size of the bread pan if you please
😊
Thank you. Unfortunately because all 3 ingredients are not things I can eat so I am so bummed. 😢
Try non-dairy milk, sugar, and oil instead. It won’t be exactly the same, but will still make a great loaf of bread!
@@GrantBakes unfortunately I can’t eat oil either. And a small amount of honey so that would work, but no oil or butter. Would applesauce work?
Awesome, like you said, almost every recipe adds white flour and it was near I possible for me to find a 100% whole wheat recipe. Thanks so much!
You’re welcome!
I tried to make this bread using súper sprout wheat and the dough was so sticky, it was a little difficult to work with, at the end I putted a little more flour and I could finish it. It was a good bread but I would like to know if that happens because the kind of flour I used.
I have a question. Can I put the dough in the fridge and make the bread the next day?
I tried to do this but it is a fail for me... I am not sure why but I think the whole wheat flour I purchased is not grounded very like your flour. I think the gluten did not form. I knead for more 20 mins on hand and 20mins using a mixer but not successful... I cannot think of any problem but the flour...
Is it possible to use normal milk instead of butter milk?
Would Kefir work in place of the buttermilk?
Can i use almond milk ??instead of butter milk
My bread almost always rips like that. I could never figure out why it cracked sometimes and not other times. Thank you for finally solving that issue!!
Glad to help!
Very nice 👍
👍🏻
Thank you for making this video! I’m going to try this for my family. My youngest son does not like the classic sourdough crust and wanting to use whole wheat flour only has made it harder to find a good recipe! Can I ferment after shaping in the fridge overnight?
Can I add some psyllium husk to this for more fiber ? Husband is prediabetic
I would like to make this but the timing won't work can I do the second rise overnight?
Do you have printable recipe?
Have you ever used any rye flour in this recipe?
Supermarket frankenloaf lolol
Made this recipe yesterday and it came out perfectly. Thank you so very much.
If I use this recipe, can I follow the same method as you do in your sourdough sandwich loaf ie. prepping dough in the evening, let it rise overnight, shape dough next morning and then baking that evening?
Yes, you can!
I recently tried a 100% whole wheat soft bread recipe that uses sunflower lecithin and vital wheat gluten. Do you recommend either of those items for softening loaves?
Hmm I've never tried them. I believe that's what commercial breads use a lot to make loaves softer. You could definitely give them a try but I haven't done so myself.
Is it ok to do the final proofing in the fridge overnight. What do you think?
Definitely.
👍👍👍👍✌💞💞💞
👍
Love it. 👌
Thanks, Ra'ed!
I have a question. I mixed 25 g unbleached all purpose flour sourdough starter the 50g water and 50g whole wheat flour. In the morning my starter didn’t float. Is it not ready? Does it need more feedings since I used a different flour? If so what ratio. It does look bubbly and it did rise a little. Thank you for your help.
Assuming it's a good starter that has worked before, it sounds like it probably just need a little more time to rise. Once it doubles in size it will usually float.
It’s the first time I mix a different flour. I’ll keep waiting. Thank you!
It’s the first time I mix a different flour. I’ll keep waiting. Thank you!
It’s the first time I mix a different flour. I’ll keep waiting. Thank you!
It’s the first time I mix a different flour. I’ll keep waiting. Thank you!