Is my bread going to be ... bad ?

chocolate moose

chocolate moose

New member
I wanted a recipe with honey, sugar, whole wheat flour, oats, and regular flour, and it took a long time to find something that looked good. The one I just made has 8 cups of white flour, 2 cups of oats and 2 cups of whole wheat flour, and calls for 8 tablespoons of fresh yeast; do you think that's overly yeasty ?
 
JoeV or Guts can probably give you a better answer, but the bread recipe I normally use has six cups of total flour and 4 teaspoons of yeast. That does seem like alot of yeast to me...where are you in the process? Have you already baked it? Is it rising? Are you pinned against the wall by the monster bread dough and can't get to the computer?:unsure::biggrin::unsure:
 
UnConundrum and JoeV have recipes for honey wheat bread. sorry no help with the wheat bread here, I haven't done that much wheat bread.
 
Seems high to me....

I'd estimate about 60 ounces of flour? Rule of thumb is that fresh yeast is about 1% of the flour weight. That's .6 of an ounce. Of course, that's designed to give the bread enough time to develop flavor. If you're looking for a quick bread, use more.

BTW, most bakers don't bother with fresh yeast anymore. There is no flavor difference. I use .003 * the weight of the flour to determine the quantity of yeast. So, your 60 ounces (assuming that's correct) is around 1700 grams of flour which would call for five grams of instant yeast. And don't forget the 34 grams of salt.

I'd suggest about 5% honey. Works well for me. Why sugar too?

I've recently gotten into grinding my own flour. Sunday I did 200 grams hard red wheat, 300 grams hard white wheat, 50 grams spelt. I sifted the results to remove some of the bran, getting a 90% extraction, or 500gm of freshly ground flour. That fresh flour has an acid that not only tastes bad, but is bad for you too, so it needs to soak in water overnight. Knowing that I like a 50/50 mix of KAAP and fresh ground, I'd have 1K of flour. Since i'm mixing by hand, I wanted a 75% hydration, so I added 750 grams of water to the 500 grams of fresh ground. With an overnight soak, it's good to add the salt now so my 2% salt is 20 grams. That's 500 grams fresh ground flour, 750 grams water (room temperature) and 20 grams salt. Mix and cover overnight. The next morning, add 50 grams (5%) honey to the fresh ground flour mixture. Pour that mixture into a large work bowl. Sprinkle with 3 grams instant yeast and 500 grams KAAP flour. Mix by hand and go from there :)
 
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For the record, the bread is in the fridge. I kneaded it last night, am letting it rise overnight in the fridge, and I'll bake it tonite.

Is the kind of yeast that's sold in the vaccum packed bags considered "fresh"? I didn't think it was.
 
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