The addition of whole grain breads and even pastries to the mix of bakery products has been in full swing for sometime now and may represent the only good thing to come out of the low-carbohydrate diet craze. For us at straightgrade.com, whole grains have always represented a must have ingredient in almost every bread formulation and not a recent ingredient trend. The reason is simple: they taste good, give nice texture to the finished loaf, lend great color and are good for you. Granted they don’t go well with every bread, the baguette being an obvious example, but for the vast majority of grain-based products out there they are necessary inclusion.’




There are many varieties of whole grains available to bakers including rye, wheat, oats, and spelt in both conventional and organic forms. They can be cracked kernels, coarse meals, or flour. Whole grains can be added as a small percentage (say 10-25%) to one of your already existing breads. However, true whole grain breads are going to contain 100% whole grain flours and meals. Cracked grains such as wheat and rye or multi-grain blends can be soaked overnight and added to the final mix as a means of enhancing the look and texture of the loaf.



Whole grains contribute the greatest effect to naturally leavened breads. The additional nutrients and minerals contained in whole grain flours allow for diversity in the developing culture, leading to a fuller and more complex flavor in the final loaf. The higher fiber content of whole grains increases their capacity to absorb water which leads to moister loaves with better keeping abilities.




The formula included here captures all of the above benefits while fulfilling the promise of delivering a truly healthful and wonderfully complex whole grain based bread. This Whole Wheat bread was originally developed by Standard Baking Co. in Portland, Maine (a bakery operated by Allison Pray and Matt James). What makes this bread particularly unique is its use of a whole wheat preferment and a “soaker” of cracked wheat and rye.





Four hours prior to mixing the preferment is set by mixing water, whole wheat flour and a small amount of yeast. The “soaker” is created by blending cracked wheat and rye meal with hot water. Both the preferment and “soaker” are set aside to develop. The final dough does contain some white flour. This helps yield a lighter loaf than one using 100% whole grains, while still contributing great depth of flavor and whole grain benefits.




The finished loaf develops a beautiful dark crust while the crumb remains very moist and the cracked grains contribute a subtle texture. The pre-fermented wheat and rye contribute a complexity of flavor but the loaf remains light enough to be a great accompaniment to meals or for sandwiches.