Announcing Bread Baking Day 13: 100% Whole Grains

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 13: 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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50 Responses to “Announcing Bread Baking Day 13: 100% Whole Grains”

  1. Susan/Wild Yeast says:

    I love it!

    last blog post: It’s Like Watching Mud Dry

  2. Madam Chow says:

    Jude, GREAT pick!

    last blog post: The Bread I Had to Make – Pane di Altamura

  3. rainbowbrown says:

    How inexorably wonderful.

    last blog post: TWD Black and White Banana Loaf

  4. Elizabeth says:

    Whoa! Talk about raising the bar! This will be very exciting to see what people come up with.

    last blog post: Have you ever tried gözleme?

  5. RebeccaC says:

    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!

    last blog post: Wine with a Great Bouquet…literally

  6. Aparna says:

    This is so new to me in bread.
    Maybe I can come up with something.

    last blog post: Bread Baking Day #12 – "Small Breads" : Round-up Part 2

  7. Judy (Judy's Gross Eats) says:

    Does it matter what kind of leavening we use, ie, yeast-based breads or non-yeast-based breads?

    last blog post: TWD: B&W Banana Loaf

  8. Dulmina says:

    Yessss! I LOVE THIS THEME! I’m so fond of wholemeal flours and breads ;)

    last blog post: Zakuszka 2008

  9. Ulrike says:
  10. Jacqueline says:

    Hooray! There’s a 100% whole grain recipe on my “To Bake” list that will fit this theme perfectly.

  11. Dee says:

    Yay, another excuse to play with my dough! Nice one, Jude.

    last blog post: Rockin’ the Casbah

  12. daphne says:

    Aww. Would love to participate in this one.

    I do like grains-they keep me fuller!

    last blog post: Dark Choc Peanut Butter Bread

  13. dhanggit says:

    oh this a great idea!! i’ll be baking something for your event!!

    ps, glad to meet you Jude :-)

    last blog post: Easy Summer Appetizers

  14. bee says:

    you go girl!! just my kind of event. i will definitely participate.

  15. srimathi says:

    Looking forward to baking my first whole grain bread. I am so excited.Thanks for hosting it.

  16. lavaterra says:

    That’s really a great theme and a big challenge for me.

  17. Tartasacher says:

    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

    last blog post: Arroz con leche caramelizado para un evento bien bonito

  18. Tartasacher says:

    I’m in my site a translator of Google. It is very translago, english, french, itanliano, danks, deutsch…and more, more languages

    last blog post: Arroz con leche caramelizado para un evento bien bonito

  19. Clumbsy Cookie says:

    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!

    last blog post: You say potato, I say… Brownie!

  20. Alexa says:

    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!

    last blog post: Vacation, Booboos and Apricot Soup

  21. oggi says:

    I bake mostly whole grain breads. This is a great idea. I can’t wait for the recipe entries!

    last blog post: Coffee Roasted Butterfish

  22. 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!

  23. Meera says:

    Wow..awesome theme..I’ve never made whole grain before so will definitely try to bake some.

    last blog post: Grilled Peach Napoleon

  24. Wheat Ever Next? « Culinary Travels Of A Kitchen Goddess says:

    [...] 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 [...]

  25. Whole Wheat - Polenta Sourdough | Wild Yeast says:

    [...] is my submission for BreadBakingDay #13, Whole Grain Breads, hosted by Jude (Apple Pie, Patis, and Paté) and founded by Zorra (1x [...]

  26. 100% Whole Wheat Focaccia Bread « Dindin Tonight says:

    [...] bread goes to Bread Baking Day # 13: 100% Whole Grains hosted by Jude of Apple Pie, Patis, & [...]

  27. Sunshinemom says:

    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

    last blog post: Baayamma Upma

  28. ostwestwind.twoday.net says:

    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…

  29. Ulrike says:

    I sent you my entry details ….

    last blog post: BBD #13: Whole Grain Oatmeal Bread

  30. Barley Bread (bbd # 13) « Baking History says:

    [...] 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 [...]

  31. Mansi says:

    boy, that sounds challenging! but I’ll try to come up with something in time:)

  32. Mansi says:

    Jude, does it have to be yeast bread, or can it be a quick bread too??

    last blog post: How to Store & Serve Wine

  33. Sunshine, Ulrike – Thanks! Got your entries.

    Mansi – Quick breads are more than welcome. Have fun!

  34. Me encanta tu pancito! « Toxo Bread says:

    [...] 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. [...]

  35. Aparna says:

    Just about made the deadline, Jude. Have sent you my entry.

    last blog post: Chocolate Éclairs With Eggless Orange Cardamom and Mocha Pastry Creams: Daring Bakers Challenge August 2008

  36. Foccacia - Italian Bread « My Spicy Kitchen says:

    [...] I am sending this over to Apple Pie, Patis, & Pate, for Bread Baking Day BBD#13 – 100% Whole Grains. [...]

  37. Cibercuoca says:

    This is my recipe : Pan con harina de trigo sarraceno
    http://ciberkuoka.blogspot.com/2008/08/da-internacional-del-blog.html
    Besos

    last blog post: Pan con harina de trigo sarraceno o alforfón

  38. » Petits Pains Complets Tout Moelleux Le Pétrin says:

    [...] 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 [...]

  39. Iris Sender says:

    Dang
    I just entered a long and comprehensive comment, but when I hit the submit button my browser crashed.
    Did it come though or do I need to retype the whole thing?

  40. Vollkornecken mit Rübenkraut (Trauerspiel) | panino says:

    [...] Posted on August 14, 2008 by S V Dieses Rezept solle eigentlich mein Beitrag zum BBD#13 Whole Grains werden, welcher diesen Monat von Apple Pie, Patis & Pâté gehostet wird. Eigentlich. Doch das [...]

  41. go holiday says:

    looked whole internet to post regarding to this subject Best regards

  42. Shelby Crochet says:

    Naja Ich sag immer sprich mit Menschen und warte nicht bis sie mit dir reden ..jedem das seine

  43. Erick Pentek says:

    have already been reading ur site around 3 days. absolutely love what you posted. by the way i’m doing report concerning this issue. do you know any other sites or perhaps online forums where I might learn more? thanks in advance.

  44. bbd – breadbakingday | Sphere Culinaire says:

    [...] 2008 bbd #13 – 100% Whole Grains hosted by Apple Pie, Patis & Pâté Roundup you find [...]

  45. Elli Defoe says:

    great article. Where can i find the Facebook Like Button ?

  46. tramadol und alkohol says:

    midx1o im subscribing to this rss totally

  47. BankCardUSA says:

    Hello, i think that i saw you visited my site so i came to “return the favor”.Im trying to find things to enhance my web site!I suppose its ok to use some of your ideas!!

  48. Bank Card USA says:

    Those choices are sorry and pathetic. Clearly the guy who wrote this article doesnt know film. I can easily come up with 10 movies that are far more scarier off the top of my head: Exorcist, Ghost Story, The Dark Night of the Scarecrow, The Sender, The Reflecting Skin, Phantasm, The Changeling, The Entity, The Omen, The Shining shall I go on?

  49. Bread baking day… Rye Bread! | The Hidden Glasshouse says:

    [...] also taking part for the first time ever in a foodblog event!I’m super excited. When I saw Apple Pie, Patis & Pâté her theme for bread baking day I immediately jumped into my kitchen.Making bread is essential for [...]

  50. BBD#13: Orange Cranberry Bran Muffins | The Spiced Life says:

    [...] I said the theme is 100% whole grain–no refined flours or grains allowed. It is hosted by Jude of Apples Pie, Patis & Pate, so [...]

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