{"id":7217,"date":"2014-09-18T09:00:24","date_gmt":"2014-09-18T14:00:24","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=7217"},"modified":"2023-09-03T08:09:30","modified_gmt":"2023-09-03T13:09:30","slug":"whole-grain-loaves-without-vital-wheat-gluten-and-highlights-from-the-mill-city-bread-festival","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2014\/09\/18\/whole-grain-loaves-without-vital-wheat-gluten-and-highlights-from-the-mill-city-bread-festival\/","title":{"rendered":"Whole Grain Loaves without Vital Wheat Gluten, and Highlights from the Mill City Bread Festival"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7225\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Whole-wheat-boule-cover1.jpg\" alt=\"whole grain homemade bread\" width=\"430\" height=\"576\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Whole-wheat-boule-cover1.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Whole-wheat-boule-cover1-223x300.jpg 223w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQs<\/strong><\/a><\/p>\n<p style=\"padding-left: 40px;\">When I wrote <em><a href=\"https:\/\/bit.ly\/3wYSSN%20\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Healthy Bread in Five Minutes a Day<\/strong><\/a>\u00a0<\/em>in 2009, I made a strategic choice. I knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of my tasters, whole grain bread made from wet dough stored in the fridge could be a little too dense for their taste. So I lightened things up a bit, by boosting the gluten in our whole grain doughs that appear in that book, using vital wheat gluten (VWG). Well, I&#8217;ve been experimenting on whole-grain doughs stored without VWG, and I&#8217;ve been pleased with the results. Here&#8217;s a simple alternative recipe for whole grain loaves without the added gluten. Plus, highlights from my appearance at the Mill City Bread Festival.<!--more-->Here&#8217;s what I made at the Mill City Bread Festival this past Saturday, about a 50% whole grain dough&#8211;as you can see, you need a little extra water when you swap in whole grains:<\/p>\n<p>3 cups plus 2 tablespoons lukewarm water, about 100\u00baF (25 oz.\/710g)<\/p>\n<p>1 package (2\u00bc teaspoons) granulated\u00a0yeast (instant or active dry)<\/p>\n<p>1\u00bd tablespoons kosher or other coarse salt (can decrease to 1 tablespoon to taste)<\/p>\n<p>3\u00bd cups all-purpose unbleached flour, measured by the<a href=\"https:\/\/artisanbreadinfive.com\/2010\/04\/28\/how-we-measure-our-flour-using-the-scoop-and-sweep-method\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> \u201cscoop-and-sweep\u201d method<\/strong><\/a> (17 oz.\/490g)<\/p>\n<p>3 cups Whole Wheat Flour, measured by the \u201cscoop-and-sweep\u201d method (13\u00bd oz.\/385g)<\/p>\n<p>Flour, cornmeal, or parchment paper<\/p>\n<p><strong>1. \u00a0Mixing and storing the dough:<\/strong>\u00a0 In a 5-quart container or bowl, mix yeast, water, and salt. Add the flours, then use a wooden spoon, stand mixer, or high-capacity food processor to mix until uniformly moist. This will produce a loose dough.<\/p>\n<p>2. Cover with a lid (not airtight). Allow to rise at room temperature for about 2 hours.<\/p>\n<p>3. The dough can be shaped and baked the day it\u2019s mixed, or refrigerated in a lidded container (not completely airtight) or a bowl loosely covered with plastic wrap for up to 10 days. The dough will be easier to work with after at least 3 hours refrigeration.<\/p>\n<p><strong>4. On baking day,<\/strong> sprinkle the surface of the dough with flour. Cut off a 1-pound (grapefruit-sized) piece. Cover the remaining dough and refrigerate for up to 10 days\u2014flavor will develop during storage.<\/p>\n<p>5. Shape and bake as directed in our <a href=\"https:\/\/artisanbreadinfive.com\/2013\/10\/22\/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Master Recipe post.<\/strong><\/a><\/p>\n<p><strong>That recipe is about 50% whole-grain, but you can even experiment with a 100% whole grain swap in our white flour recipes.<\/strong> I&#8217;ve found that most of our 4-pound dough recipes made with white flour can be changed to whole wheat, but you need to increase the liquid <strong>by 1\/4 cup.<\/strong> When I go 100% whole-grain, <strong>I often swap a couple of tablespoons of oil or melted butter for the same amount of water, and add a tablespoon of sugar or other sweetener&#8211;both of those act as tenderizers. For 100% whole-grain dough, limit the refrigerator-storage to 5 days.\u00a0<\/strong><\/p>\n<p>It actually is just that simple. The dough doesn&#8217;t hold it&#8217;s shape quite as well as when you use vital wheat gluten, but it&#8217;s not bad at all. Here&#8217;s the slashing step on a free-form loaf bread, painted with water and sprinkled with seeds:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7221\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/1-Slash.jpg\" alt=\"whole wheat, homemade\" width=\"425\" height=\"285\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/1-Slash.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/1-Slash-300x201.jpg 300w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p><strong>&#8230;and it baked up beautifully:<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7222\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Limpa-in-Cloche-on-Grill-cover.jpg\" alt=\"gorgeous whole grains\" width=\"425\" height=\"533\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Limpa-in-Cloche-on-Grill-cover.jpg 425w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Limpa-in-Cloche-on-Grill-cover-239x300.jpg 239w\" sizes=\"(max-width: 425px) 100vw, 425px\" \/><\/p>\n<p><strong>I&#8217;ve even found that you can braid with this kind of dough,<\/strong>\u00a0so see what you think about converting our challah dough from <a href=\"https:\/\/www.amazon.com\/gp\/product\/1250018285\/ref=as_li_tf_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1250018285&amp;linkCode=as2&amp;tag=arbrinfimiada-20&quot;&gt;The%20New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking&lt;\/a&gt;&lt;img src=&quot;https:\/\/ir-na.amazon-adsystem.com\/e\/ir?t=arbrinfimiada-20&amp;l=as2&amp;o=1&amp;a=1250018285&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important\" target=\"_blank\" rel=\"noopener noreferrer\"><em><strong>The New Artisan Bread in Five Minutes a Day<\/strong><\/em><\/a>, using this same simple switch:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7227\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/2-challahs-not-sliced1.jpg\" alt=\"whole grain challah\" width=\"430\" height=\"642\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/2-challahs-not-sliced1.jpg 430w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/2-challahs-not-sliced1-200x300.jpg 200w\" sizes=\"(max-width: 430px) 100vw, 430px\" \/><\/p>\n<p><strong>So if you&#8217;re not wild about adding gluten to our whole grain dough, try this alternative, and check back here if you have any question about your results.<\/strong><\/p>\n<p>Highlights from last Saturday&#8217;s<a href=\"https:\/\/millcityfarmersmarket.org\/digging-deeper\/bread-contest\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong> Mill City Farmers Market Bread Festival<\/strong><\/a>\u00a0(photos courtesy of<strong> Mill City Times<\/strong>):<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7234\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-measuring-the-water.jpg\" alt=\"Jeff measuring the water\" width=\"435\" height=\"312\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-measuring-the-water.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-measuring-the-water-300x215.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/p>\n<p><strong>&#8230;<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7236\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-at-2014-BreadFest.jpg\" alt=\"Jeff at 2014 BreadFest\" width=\"435\" height=\"407\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-at-2014-BreadFest.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-at-2014-BreadFest-300x280.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/p>\n<p><strong>&#8230;<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7240\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-tossing-pizza.jpg\" alt=\"Jeff tossing pizza\" width=\"302\" height=\"500\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-tossing-pizza.jpg 302w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Jeff-tossing-pizza-181x300.jpg 181w\" sizes=\"(max-width: 302px) 100vw, 302px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7237\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Pizza-with-arugula.jpg\" alt=\"Pizza with arugula\" width=\"435\" height=\"292\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Pizza-with-arugula.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Pizza-with-arugula-300x201.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-7238\" src=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Crazy-shape-pizzas.jpg\" alt=\"Crazy shape pizzas\" width=\"435\" height=\"404\" srcset=\"https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Crazy-shape-pizzas.jpg 435w, https:\/\/artisanbreadinfive.com\/wp-content\/uploads\/2014\/09\/Crazy-shape-pizzas-300x278.jpg 300w\" sizes=\"(max-width: 435px) 100vw, 435px\" \/><\/p>\n<p><strong>Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n<p><a href=\"https:\/\/artisanbreadinfive.com\/?page_id=1479\" target=\"_self\" rel=\"noopener noreferrer\"><strong>Return to FAQs<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Return to FAQs When I wrote Healthy Bread in Five Minutes a Day\u00a0in 2009, I made a strategic choice. I knew that most of our readers liked their bread light and fluffy, and our refrigerator storage technique could be unforgiving when you used a lot of whole grains. For some of my tasters, whole grain [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,579],"tags":[231,118,96],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Whole Grain Bread - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"description\" content=\"For some of our tasters, whole grain bread made from wet dough stored in the fridge could be a little too dense for their taste.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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