Announcing Bread Baking Day 13: 100% Whole Grains
The American Association of Cereal Chemists (AACC) defines whole grains as such:
Whole grains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis.
I don’t know about you, but my eyes glazed over at “flaked caryopsis.” Thankfully, the AACC offers a friendlier definition:
Whole cereal grains and foods made from them consist of the entire grain seed usually referred to as the kernel. The kernel is made of three components – the bran, the germ and the endosperm. If the kernel has been cracked, crushed or flaked, then in order to be called whole grain, it must retain nearly the same relative proportions of bran, germ and endosperm as the original grain.
Whole grain ingredients may be used whole, cooked, milled into flour and used to make breads and other products, or extruded or flaked to make cereal products.
I incorporate whole grains in my diet any way I can, usually in breads. Although it took more than a few bricks and doorstops, I slowly realized that whole grain breads can be as enjoyable as their refined counterparts. So in a self-serving effort to amass the best whole grain recipes, I begged Zorra to allow me to host Bread Baking Day with the theme of 100% Whole Grains.
Bread Baking Day created by Zorra of 1x umrühren bitte
There’s only one restriction for this month’s Bread Baking Day entries: no refined flours. There’s more to whole grains than wheat and rye, so here’s a list of additional varieties you can use.
To participate in this month’s Bread Baking Day, please send your entry by September 1st.
Bake a 100% whole grain bread
Post the bread on your web presence of choice
Send your entry to jude@applepiepatispate.com with the following information:
- Your name
- Your website name and URL
- Your bread name and URL
- Your location
- A 250 pixel-wide photo
Entries in any language are welcome. Note that your post will be at the mercy of Google Translate, so I’ll do my best to make sense of it.
The roundup will be posted on September 5. Until then, check out Aparna’s two-part roundup for Bread Baking Day 12: Small Breads, as well as the themes for all previously held events.
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August 6th, 2008 at 7:36 am
I love it!
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August 6th, 2008 at 8:35 am
Jude, GREAT pick!
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August 6th, 2008 at 8:55 am
How inexorably wonderful.
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August 6th, 2008 at 9:00 am
Whoa! Talk about raising the bar! This will be very exciting to see what people come up with.
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August 6th, 2008 at 9:28 am
Very cool…I’m fairly new to bread baking and whole grains are still quite an adventure but this may give me the motivation I need. Great idea!
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August 6th, 2008 at 11:49 am
This is so new to me in bread.
Maybe I can come up with something.
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August 6th, 2008 at 12:08 pm
Does it matter what kind of leavening we use, ie, yeast-based breads or non-yeast-based breads?
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August 6th, 2008 at 12:33 pm
Yessss! I LOVE THIS THEME! I’m so fond of wholemeal flours and breads
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August 6th, 2008 at 2:18 pm
Count me in!
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August 6th, 2008 at 7:21 pm
Hooray! There’s a 100% whole grain recipe on my “To Bake” list that will fit this theme perfectly.
August 6th, 2008 at 9:54 pm
Yay, another excuse to play with my dough! Nice one, Jude.
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August 7th, 2008 at 12:10 am
Aww. Would love to participate in this one.
I do like grains-they keep me fuller!
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August 7th, 2008 at 6:09 am
oh this a great idea!! i’ll be baking something for your event!!
ps, glad to meet you Jude
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August 7th, 2008 at 11:45 am
you go girl!! just my kind of event. i will definitely participate.
August 7th, 2008 at 2:08 pm
Looking forward to baking my first whole grain bread. I am so excited.Thanks for hosting it.
August 7th, 2008 at 2:31 pm
That’s really a great theme and a big challenge for me.
August 7th, 2008 at 4:12 pm
Thank you for your lovely comments in my sweet site. Your site is very wondefurl. The recipes fantastic and this bread verym very goodl
I love participate in the bread event 13- The theme is 100% whole grains, great theme. Best and whises
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August 7th, 2008 at 4:14 pm
I’m in my site a translator of Google. It is very translago, english, french, itanliano, danks, deutsch…and more, more languages
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August 7th, 2008 at 4:44 pm
What a great idea for an event! I also incorporate all grain in breads and cookies and I’ll be very interested in seeing all the entries for this! Cool!
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August 8th, 2008 at 3:14 pm
This sounds like fun. I bake my own bread every week and always use unusual flour since they are wheat and gluten-free… I love to experiment so I’ll see what I can come up with. Thanks for hosting!
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August 8th, 2008 at 6:15 pm
I bake mostly whole grain breads. This is a great idea. I can’t wait for the recipe entries!
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August 10th, 2008 at 11:45 pm
Judy – I sent you an email, but for everyone else, any type of bread with some form of leavening is acceptable. Quick breads, yeasted, or wild yeast breads are welcome.
Thanks everyone. I’ll be looking forward to your entries. Have fun baking!
August 12th, 2008 at 9:43 am
Wow..awesome theme..I’ve never made whole grain before so will definitely try to bake some.
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August 18th, 2008 at 6:25 am
[...] been considering giving this month a miss as time seems so short, but when I saw it was simply 100% wholegrains I reconsidered, after all the bread would still need baking and I’d still more than likely [...]
August 20th, 2008 at 3:39 pm
[...] is my submission for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) and founded by Zorra (1x [...]
August 26th, 2008 at 8:36 pm
[...] bread goes to Bread Baking Day # 13: 100% Whole Grains hosted by Jude of Apple Pie, Patis, & [...]
August 27th, 2008 at 4:20 am
I have just made an unconventional pissaladiere for you:) Will send it in tomorrow. Here’s teh link
http://tumyumtreats.blogspot.com/2008/08/millet-pissaladiere.html
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August 27th, 2008 at 2:04 pm
BBD #13: Whole Grain Oatmeal Bread…
Jude from by Apple Pie, Patis & Pâté chose 100% Whole Grains for 13 th edition of Bread Baking Day. During our vacation in Ireland we got only quick breads. We stayed in several B&B’s and every host served homemade Irish Soda Bre…
August 27th, 2008 at 2:05 pm
I sent you my entry details ….
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August 28th, 2008 at 8:10 am
[...] of Apple Pie, Patis, and Pâté is the host of bread baking day#13 (a monthly bread baking event initiated by Zorra) and proposed whole grains as a theme. Among the [...]
August 28th, 2008 at 11:36 pm
boy, that sounds challenging! but I’ll try to come up with something in time:)
August 29th, 2008 at 12:10 am
Jude, does it have to be yeast bread, or can it be a quick bread too??
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August 29th, 2008 at 12:28 am
Sunshine, Ulrike – Thanks! Got your entries.
Mansi – Quick breads are more than welcome. Have fun!
August 31st, 2008 at 12:02 am
[...] Many homemade paperweights and bricks later – “don’t worry honey, mmm… it’s not so bad when you toast it, and the birds will always eat what’s left” – I came to the brilliant realization that you can’t just completely substitute whole wheat for all-purpose. You have to treat the big WW with lots of respect and give it some yeasty love, and then it will reward you with an awesome loaf in return. In celebration of the wonders of whole wheat and whole grains in general, Jude of Apple Pie, Patis & Pâté is hosting BreadBakingDay#13 – 100% Whole Grains. [...]
August 31st, 2008 at 1:00 am
Just about made the deadline, Jude. Have sent you my entry.
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August 31st, 2008 at 2:17 pm
[...] I am sending this over to Apple Pie, Patis, & Pate, for Bread Baking Day BBD#13 – 100% Whole Grains. [...]
September 1st, 2008 at 1:30 pm
This is my recipe : Pan con harina de trigo sarraceno
http://ciberkuoka.blogspot.com/2008/08/da-internacional-del-blog.html
Besos
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[...] faire aujourd’hui à l’occasion de la 13ème édition du bbd de Zorra ayant pour thème “100% Céréales entières”, édtion organisée par Jude que je remercie encore pour le délai qu’elle m’a si [...]