recipe for wholemeal puff pastry

[piggynose]

anybody got one?
tried googling for one without any luck

[Meerkatdawg]

Not got one, but fancy trying one now. The water quantity added would make the most difference. The recipe would need slightly more water than a Strong flour recipe for elasticity. The gluten effect in wholemeal is knocked back by the bran. It should still rise but perhaps not as much. I can't see it would be massively different tbh. Maybe give it a go tomorrow and report back.

Another option would be to possibly replace a small amount of your Wholemeal flour with Strong flour for a lighter dough, therefore rising more. Although if you're after 100% Wholemeal then this isn't really an option.

[piggynose]

thanx, will give it a go soon, but would appreciate hearing how you got on.

[Meerkatdawg]

It's on the ticket for tomorrow and I've a flour rep coming in later, so I'll ask his opinion too!

[atalanta]

I wouldn't bother - it'll be like leather.
Your only chance, if you insist on making pastry with wholemeal, is to add half an ounce of yeast to help to lift it. Use fresh yeast and dissolve it in the very small amount of water you will need for the pastry

[piggynose]

atalanta, i dont like white bread or white rice, as both are heavily processed, and lose a lot of nutrition when processed, when i eat either i can almost taste the plastic.

[Meerkatdawg]

Sorry to disagree with you atalanta, but you are actually wrong. We tried it today. On advice from our flour rep we reduced the water slightly (by one tenth) which surprised me. The only mistake I made was pinning out the pastry too thinly (been a while since I used the pastry brake) which made them quite crispy but certainly not tough. Make sure your pastry is at room temperature too though.

Going to bake more tomorrow from the mixing, but a bit thicker.

You can see them in the oven here.

http://www.flickr.com...80957@N02/6264005220/

I can't give you our recipe, sorry. But it's identical to our normal one except with wholemeal flour and the reduction in water. I'll let you know how I get on with the thicker type when I get round to it.

[Meerkatdawg]

Also we use a recipe with vegetable oil through the pastry, so you could try one of those too.