Friselle whole wheat

From: Friselle Wholemeal / Friselle con farina integrale | rise of the sourdough preacher



I  usually check out every bread recipe , and I’m a sucker for trying most of them out if they look like something I haven’t done before. Recipes can be regional in both nature of ingredients and technics and also for sharing the experience with the author, (that is if the author doesn’t mis represent the fact that they have made the recipe)

so is the Friselle a bread or a biscuit ? I was intrigued as they look like bagels. I carefully measured out the proportions of flour setting aside one batch as I reversed the wheat/white flour amounts, but of course it got baked anyways later as a bread.

I supposed I could have taken some shortcuts to arrive at the same finish but that is not the purpose, following a recipe is to replicate the actual steps of the recipe to gain a new technic or result if I feel that it’s worth  it.

making  the dough is nothing new ….



Nore  the steps involved….   Rising of the dough…


Forming of the dough per instructions…


Shaped into rings….


Baked then sliced….


Then baked again….. Finished…


Usually I am not a big cracker fan, but these can be bagged and kept on the shelve, and as the recipe history suggests, they sop up any liquid, crushed tomatoes etc. or would be an excellent addition to any soup. Don’t forget the croutons as these could easily broken into pieces to top a salad. Run out of breadcrumbs ? A bread baker wouldn’t be caught buying breadcrumbs, as theses Friselle run through a blender become the bread crumbs, Whole Wheat ones!

these as a cracker are super crunchy !   If you ever get bored baking bread (no way!) Friselle are a good addition to the kitchen and I’m sure would benefit from additions such as sesame seeds , flak seeds etc. Good Baking!



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