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It's nothing crazy. I only do calisthenics at home. Pushups, pull ups, chin ups, and abb wheel roll outs. 3 - 4 times a week + lots of walking to stay lean.
I’ve never heard of bread spice except of course in sweet buns etc. I love the sound of it, I’ll definitely give it a try. Thank you for coming up with new ideas.
Made this yesterday, and it was stunning. Didn't have any mash, so omitted that, and substituted Monk Fruit sugar for the barley syrup as I need to watch added sugar for my wife. Taste and texture were the best I've had from home baked wholewheat, just fantastic.
I made this bread today. I forgot to toast the seeds. I’d already ground them up when I realized this. I went ahead and used them, but I can’t really taste them in the bread. I use my Pullman, and followed Charlie’s instructions. I did use the flaxseed on all sides, but if I make this bread again, I won’t do that. They get stuck in between my teeth and when you cut a slice off of the loaf, they go everywhere. The bread is tasty, somewhat dense, but as Charlie said great for sandwiches. Thank you for the recipe.
I love 100% whole wheat plain bread the most, cold ferment overnight in the fridge, a flavorful healthy bread, full of wheat aroma, good to go with anything
Charlie I watch make those delicious breads and it looks like magic…so easy…. But we all know it’s I loooot of work behind everyone. Happy new year friend ❤
Made this as my New Year's Day bake. The aroma while crushing the toasted "Bread Spice" seeds was heavenly. This really was a "quick bake" - the process was exactly as shared in the video and I just happened to have 50g of mashed potato in the freezer (just in case a bread recipe called for mashed potato). Results were very nice - a fragrant hearty flavorful bread with a nice chew and delicate crunch of flaxseeds. Quite delicious indeed! Photos have been posted (#393/2025#1) Many thanks to Charlie for this recipe - looking forward to his 2025 recipes!
Great idea - healthy bread after all of the rich and delicious holiday bakes. Never heard of Bread Spice - but I believe I have the seeds you used - will gather them up and perhaps make this during my "clean up" day today! Thanks, Charlie!
I am going to make this right now! I have never used seeds in bread like this before and the seeds you are using look great to me (besides I have all of them already 😊) Thanks Charlie!!!
I did make this bread right away and it is delicious AND easy! I used freshly (actually ground a week ago) ground golden wheat berries, the recommended toasted and ground seeds in the dough, and a multi-seed mixture just on the top. With the seed mixture, I think next time, which will be very soon, I will leave the seeds off or try just flax seeds because the mixture was a little too much. I love how moist and soft it is! Thanks again!!!
Thanks a lot for doing another 100% whole grain bread. I'm going to be adjusting this for my large USA Pan pullman and mixing it in the stand mixer instead of folding it. Your videos were the ones that got me succeeding with bread and I was sad once I bought a Mockmill because I had to go looking for other sources of recipes. I was pretty excited when you announced you had a mill, too! I understand it doesn't have the same reach so you can't use fresh milled flour all the time, but I hope you'll do a yeasted boule soon because mine always come out a bit gummy when I mill red fife and I just do not understand what I'm doing wrong.
2:40 we use a similar style of bread spice in our bread baking here in Austria - and let me tell you there's just something magical about that sudden intense pop of fennelseed flavour (and texture!) when you bite into some nice rye bread. So I'd advise anyone to try and leave at least some of them whole ^^
@chainBaker I found one of the bakers in Italy, making the whole dough ONLY by mixing 2 types of preferment, biga, and poolish (the total dough was 10Kg of flour) so, he used 3 Kg in the poolish and 7 kg of the Biga ...after pre-fermented them he just mixed them and added salt ..and that's it? what do you think about this approach, and can use it to make soft bread? may be with some Yudane as well?
That sounds like an interesting method! I can see it working pretty well. Pre-ferments make the bread chewier, so adding yudane could help counter that.
Do you take recipe recommendations? I’d love one for Vienna bread. I believe that’s what American supermarkets label as “French bread” despite being enriched with fat and sugar.
An interesting loaf nicely made. The slap and fold method is much faster (more efficient) than coil folding. But it cannot be done in the bowl. If you watch people like Bertinet on UA-cam he does full gluten development with it and it is is a lot of work. In more modern bread making it can be used in the same way we might use lift and fold or coil folding. Stretching out the coiled gluten into a gas trapping network, but using time to develop the gluten. Why the slap? As we stretch and fold the gluten we are breaking the weak initial gluten to gluten molecular bonds. This allows the strong sulphur to sulphur bonds to develop. The slap is more effective at this. That is why it is less work. The baker does less. The first time I tried it I was surprised at the greater loaf volume. The danger with it is that it if done too vigorously it might tear the gluten on a dough like this. There are different versions of it. So for example I would do six to ten of the flip part of the method with no slap for this, just to kick the gluten development off at the beginning. As the dough is flipped it stretches away from you and then it is followed by a fold. So it is just stretch and folding done with some speed and horizontally instead of vertically. Coil folding, lift and fold and slap and fold are all choices for different circumstances and I use different ones depending on the dough. For example: Lift and fold in the bowl for very wet doughs until they develop enough to use coil folding. Coil fold when the dough can cope with it. I do it on the worktop as I hate the way the bowl follows the dough around. And with a light touch no flour or oil is needed on the worktop, though dampening the work top is a good middle stage until the baker gets practiced at it. Slap and fold after initial mixing, to kick the gluten development off quickly, if the dough is not too wet to cope with it. Fun facts - If you watch videos of French artisan bakers working with large troughs they use lift and fold at the beginning and then they often switch to coil folding. More modern French Artisan bakers do the same with their plastic tubs. (Even if they start the dough with a mixer). Both use slap and fold for smaller quantities. All of the methods have the same ancient root and we can choose between them as needed. Using vegetable oil has become very fashionable. Vegetable oil decreases the gas trapping ability of the dough whereas butter and lard (hard fats) used at 2% - 5% of the flour weight increase the gas trapping of the dough and give the loaf a better volume. Hard fats (saturated fats) are shortening, the shorten the gluten strands. Vegetable oil do not shorten. A nicely made loaf and I enjoyed your take on it using bread spice. Thanks and cheers. 👍
Could you make a Video on Po'Boy Sandwiches? I really enjoyed the food on my trips to New Orleans but struggled so far to recreate the famous Po'Boy bread of the Leidenheimer Bakery. Maybe you could give it a try.
Brotgewürz (Bread seasoning) is not any seed you like. In General it's: fennel caraway coriander anise Take the same amount as a starter recipe and lightly toast them. Then mill them down.
@ChainBaker after thinking about your comment for an game evening I must say in general you're right. Basically you can use any seeds that fit your taste. But in your Video it soas "Use any seeds and toast them". I needed to listen a second time to get that you talk of seeds that have a special taste. And on rhw other hand I was talking about what we in Germany use in General as bread seasoning because you were talking about German bread seasoning. So basically what I listed was what is considered bread seasoning in Germany. But yeah, if you got another tate use what you want BUT (!) don't use any seed use some with a specific taste else you could also pour waem sand in it and call it seasoning. So basically what I didn't get in your video the first time was that it should be seeds with a special taste. Also you shouldn't have skipped over the ones you used that quickly. At least I did miss half of it in rhw first time I watched it.
@@ChainBaker I made a quick run to the local Indian market and found a bag of dill seeds! Whoo hoo! will add 7g of dill seed to the previous mix (with the extra 1g of each seed), measure out 30 grams, toast and then grind.
Wonderful recipe and interesting technique with the seeds, turned out great🎉 I want to challenge you: it's been a while since the channel has seen a recipe for a good flavorfull whole wheat standalone loaf. Given the complexity of building up sufficient gluten, I think this might be interesting to explore. But no tricks: at least 50% whole wheat flour and no rye malt powder, real color!😂 Love you Charlie, best channel ever❤👑
🥨Early access videos➡bit.ly/ChainBaker
🌾Support my work➡bit.ly/chainbaker-kofi
🇺🇸 Amazon Store bit.ly/us-amazon-store
🇬🇧 Amazon Store bit.ly/uk-amazon-store
With that thumbnail, you could change the channel name to GainBaker.
Those carbs do help 😆
Or possibly Grain Baker?
@@ChainBakerdrop your workout routine 💪
It's nothing crazy. I only do calisthenics at home. Pushups, pull ups, chin ups, and abb wheel roll outs. 3 - 4 times a week + lots of walking to stay lean.
@@ChainBaker Don't forget the dough kneading!
I’ve never heard of bread spice except of course in sweet buns etc. I love the sound of it, I’ll definitely give it a try. Thank you for coming up with new ideas.
Made this yesterday, and it was stunning. Didn't have any mash, so omitted that, and substituted Monk Fruit sugar for the barley syrup as I need to watch added sugar for my wife. Taste and texture were the best I've had from home baked wholewheat, just fantastic.
I have never even heard of bread spice. I can say this will be my next bake! It looks like it would not last more than an hour in my house.
Loving the new channel look with banner and photo thumbnail!!!! Happy New Year buddy!!!
Happy New Year mate! Cheers 😊
I made this bread today. I forgot to toast the seeds. I’d already ground them up when I realized this. I went ahead and used them, but I can’t really taste them in the bread. I use my Pullman, and followed Charlie’s instructions. I did use the flaxseed on all sides, but if I make this bread again, I won’t do that. They get stuck in between my teeth and when you cut a slice off of the loaf, they go everywhere. The bread is tasty, somewhat dense, but as Charlie said great for sandwiches. Thank you for the recipe.
if you wanted to try something challenging, it'd be interesting to see a series on making 100% barley or maybe even millet bread
That really does look delicious Charlie. Thank you!
Thanks
Cheers! ✌️😎
I love 100% whole wheat plain bread the most, cold ferment overnight in the fridge, a flavorful healthy bread, full of wheat aroma, good to go with anything
Charlie I watch make those delicious breads and it looks like magic…so easy…. But we all know it’s I loooot of work behind everyone. Happy new year friend ❤
Made this as my New Year's Day bake. The aroma while crushing the toasted "Bread Spice" seeds was heavenly. This really was a "quick bake" - the process was exactly as shared in the video and I just happened to have 50g of mashed potato in the freezer (just in case a bread recipe called for mashed potato).
Results were very nice - a fragrant hearty flavorful bread with a nice chew and delicate crunch of flaxseeds. Quite delicious indeed! Photos have been posted (#393/2025#1) Many thanks to Charlie for this recipe - looking forward to his 2025 recipes!
Great idea - healthy bread after all of the rich and delicious holiday bakes. Never heard of Bread Spice - but I believe I have the seeds you used - will gather them up and perhaps make this during my "clean up" day today! Thanks, Charlie!
I am going to make this right now! I have never used seeds in bread like this before and the seeds you are using look great to me (besides I have all of them already 😊) Thanks Charlie!!!
I did make this bread right away and it is delicious AND easy! I used freshly (actually ground a week ago) ground golden wheat berries, the recommended toasted and ground seeds in the dough, and a multi-seed mixture just on the top. With the seed mixture, I think next time, which will be very soon, I will leave the seeds off or try just flax seeds because the mixture was a little too much. I love how moist and soft it is! Thanks again!!!
Thanks a lot for doing another 100% whole grain bread. I'm going to be adjusting this for my large USA Pan pullman and mixing it in the stand mixer instead of folding it.
Your videos were the ones that got me succeeding with bread and I was sad once I bought a Mockmill because I had to go looking for other sources of recipes. I was pretty excited when you announced you had a mill, too! I understand it doesn't have the same reach so you can't use fresh milled flour all the time, but I hope you'll do a yeasted boule soon because mine always come out a bit gummy when I mill red fife and I just do not understand what I'm doing wrong.
Lovely I'm going to make this tomorrow :D
Loved it! Would you please share a video for making Icelandic Rye bread? it's hard to find a proper one.
I'll add it to my list. Check out the Rye Bread playlist on my channel for some other recipes for now.
looks delicious!....I'll take sunflower seeds please!
Good job
2:40 we use a similar style of bread spice in our bread baking here in Austria - and let me tell you there's just something magical about that sudden intense pop of fennelseed flavour (and texture!) when you bite into some nice rye bread. So I'd advise anyone to try and leave at least some of them whole ^^
"I like to go the middle ground" - I see what you did there :)
@chainBaker I found one of the bakers in Italy, making the whole dough ONLY by mixing 2 types of preferment, biga, and poolish (the total dough was 10Kg of flour) so, he used 3 Kg in the poolish and 7 kg of the Biga ...after pre-fermented them he just mixed them and added salt ..and that's it? what do you think about this approach, and can use it to make soft bread? may be with some Yudane as well?
That sounds like an interesting method! I can see it working pretty well. Pre-ferments make the bread chewier, so adding yudane could help counter that.
Do you take recipe recommendations? I’d love one for Vienna bread. I believe that’s what American supermarkets label as “French bread” despite being enriched with fat and sugar.
I'll add it to my list.
@ You’re awesome!
Are you planning to make a video about Yorkshire pudding?
Might do someday.
An interesting loaf nicely made.
The slap and fold method is much faster (more efficient) than coil folding. But it cannot be done in the bowl. If you watch people like Bertinet on UA-cam he does full gluten development with it and it is is a lot of work. In more modern bread making it can be used in the same way we might use lift and fold or coil folding. Stretching out the coiled gluten into a gas trapping network, but using time to develop the gluten.
Why the slap? As we stretch and fold the gluten we are breaking the weak initial gluten to gluten molecular bonds. This allows the strong sulphur to sulphur bonds to develop. The slap is more effective at this. That is why it is less work. The baker does less. The first time I tried it I was surprised at the greater loaf volume.
The danger with it is that it if done too vigorously it might tear the gluten on a dough like this. There are different versions of it. So for example I would do six to ten of the flip part of the method with no slap for this, just to kick the gluten development off at the beginning. As the dough is flipped it stretches away from you and then it is followed by a fold. So it is just stretch and folding done with some speed and horizontally instead of vertically.
Coil folding, lift and fold and slap and fold are all choices for different circumstances and I use different ones depending on the dough.
For example:
Lift and fold in the bowl for very wet doughs until they develop enough to use coil folding.
Coil fold when the dough can cope with it. I do it on the worktop as I hate the way the bowl follows the dough around. And with a light touch no flour or oil is needed on the worktop, though dampening the work top is a good middle stage until the baker gets practiced at it.
Slap and fold after initial mixing, to kick the gluten development off quickly, if the dough is not too wet to cope with it.
Fun facts - If you watch videos of French artisan bakers working with large troughs they use lift and fold at the beginning and then they often switch to coil folding. More modern French Artisan bakers do the same with their plastic tubs. (Even if they start the dough with a mixer). Both use slap and fold for smaller quantities. All of the methods have the same ancient root and we can choose between them as needed.
Using vegetable oil has become very fashionable. Vegetable oil decreases the gas trapping ability of the dough whereas butter and lard (hard fats) used at 2% - 5% of the flour weight increase the gas trapping of the dough and give the loaf a better volume. Hard fats (saturated fats) are shortening, the shorten the gluten strands. Vegetable oil do not shorten.
A nicely made loaf and I enjoyed your take on it using bread spice.
Thanks and cheers. 👍
Could you make a Video on Po'Boy Sandwiches?
I really enjoyed the food on my trips to New Orleans but struggled so far to recreate the famous Po'Boy bread of the Leidenheimer Bakery. Maybe you could give it a try.
I'll add them to my list.
Brotgewürz (Bread seasoning) is not any seed you like.
In General it's:
fennel
caraway
coriander
anise
Take the same amount as a starter recipe and lightly toast them. Then mill them down.
No matter which seeds I use, it's still bread seasoning or a spice mix for bread 👍
@ChainBaker after thinking about your comment for an game evening I must say in general you're right.
Basically you can use any seeds that fit your taste.
But in your Video it soas "Use any seeds and toast them".
I needed to listen a second time to get that you talk of seeds that have a special taste.
And on rhw other hand I was talking about what we in Germany use in General as bread seasoning because you were talking about German bread seasoning.
So basically what I listed was what is considered bread seasoning in Germany.
But yeah, if you got another tate use what you want BUT (!) don't use any seed use some with a specific taste else you could also pour waem sand in it and call it seasoning.
So basically what I didn't get in your video the first time was that it should be seeds with a special taste.
Also you shouldn't have skipped over the ones you used that quickly.
At least I did miss half of it in rhw first time I watched it.
Charlie - is there a substitute for Dill Seed? I don't seem to have it - I have all of the other seeds on hand for the bread spice.
You can just increase the amount of every other seed by 1g :)
@@ChainBaker Will do! Thanks for the guidance.
@@ChainBaker I made a quick run to the local Indian market and found a bag of dill seeds! Whoo hoo! will add 7g of dill seed to the previous mix (with the extra 1g of each seed), measure out 30 grams, toast and then grind.
@Jeepy2-LoveToBake perfect!
@@Jeepy2-LoveToBakeIndian grocery stores are a gold mine for inexpensive spices and beans/lentils, rice
Wonderful recipe and interesting technique with the seeds, turned out great🎉
I want to challenge you: it's been a while since the channel has seen a recipe for a good flavorfull whole wheat standalone loaf. Given the complexity of building up sufficient gluten, I think this might be interesting to explore.
But no tricks: at least 50% whole wheat flour and no rye malt powder, real color!😂
Love you Charlie, best channel ever❤👑
I'll add that to my list :)
Gaming the algorithm by including your photo in the thumbnail? I hope it works.
I should have done it a long time ago!
Do you have a Patreon account?
I have UA-cam memberships and a ko-fi account linked in the pinned comment ✌️