October 30, 2021 - 9:43am
Help with Multigrain Flour Mix with Less wheat
Looking for a Multigrain flour mix with less % of wheat.
There are a few out mostly in the ethnic stores (and whole foods, ) but they are all 90 % whole wheat with only 10 % other grains.
They do have a good selection of other grains but a very low % of them, but i can handle only about 50% of WWF at the most.
So i decided to make my own increasing the other grains qty and less WWF.
Added rye flour, chickpea flour, psyllium husk, half qty of WWF, Ragi flour oat flour
Can this be used to make bread/rolls with sourdough.
There is a 12 grain flour not in bags, but not sure how much of WWF is there compared to other grains.
Please help - i would like to use it to make bread with sourdough
thank you for reading my post
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is that a lot of the ingredients you listed don’t have gluten and gluten is what forms the matrix to hold the gas that makes your bread light and fluffy. So keeping that in mind, give it a shot and see what happens.
Yes Danni3113 also added sorghum and barley flour, yes many are GF, but did add WWF about 3 cups while the rest were 2 cups, and sifted all together.
Wondering if just this multigrain mix is suffice to make the loaf of bread with SD without adding AP flour
Thank you
but you should definitely give it a shot. Experimenting is fun. 😊
thank you will do
Can you tolerate it? It is a wheat but a very old variety. I don't bake with whole wheat flour but do use spelt. Prefer the taste. When I look back over your posts, it looks like you're wanting to bake gluten free. Gluten free starters will act differently from gluten flour starters. They act more like yeast waters only thicker. Gas is easy to make, trapping it to raise a loaf is key.
Have you tried tangzhong or porriage bread recipes? If WW flour is a problem, maybe pick a different grain to compose the main flour. Then build upon it. How did your rye breads turn out?
What country and in temperate zone do you live?
Yes you are correct, originally i decided to go for the GF route, but found that rye, barley with low wheat are fine.
I have not tried spelt but will do after your suggestions - thank you
Did try the rye bread, but found it difficult to handle, so i made rolls/buns but they did not rise and moreover very tangy. No one ate them - i dont blame them. - Mountain time is the time zone.
As you had suggested tangzhong i will try looking for recipes, can it be made with any flour or just AP flour
I think i will try the basic SD bread, such that i mix the dough at night and keep her outside and fold in the morning. Do not have much time in the day to let her rise then do the 2nd rise ...
thank you for your help