Whole Wheat Bread

My very first bread recipe. A lean, wet dough of just flour, water, yeast and salt.

Spreads

  • Apple Sauce
  • Fruit Jelly (strawberry jelly, mango jelly)
  • Bean Spread (hummus)
  • Nut Butter (peanut butter)
  • Avocado (guacamole)

Uses

  • Sandwich Bread
  • Bread Stuffing
  • Bread Dumplings
  • Veggie Burger Bread (How to shape into rolls?)

Whole grain bread traditional before last 100 years. White bread is industrial preference. Whole wheat flour requires about 10% more hydration than white flour. This dough is 72% hydration. Very good sandwich loaf, soft with some larger holes in crumb. Also use for pizza and kids bread shapes.

Makes 8.5 x 4.5 inch 1 pound loaf.

DRY

  • 4 cups (500g) whole wheat flour (hard white wheat)
  • 2 tsp yeast
  • 1/4 tsp salt

WET

  • 1-1/2 cup (360g) water

In mixing bowl combine and mix dry ingredients. Combine water until absorbed. Rest in refrigerator 8 hours or overnight. Dough will double while cooling in refrigerator. Remove from refrigerator and punch down. Allow to return to room temperature ~2h. Stretch and fold 2x if desired. Drop into parchment paper lined bread pan. Bake preheated 450F 35m. (Dark brown-blacking plus slight burn smell at 38m.) Remove from oven and allow to cool. If desired place in bag overnight to soften crust.

Nutrition Data

  • Carbohydrate-Fat-Protein (%): 84/4/2
  • Fiber (%): 7.4 (7.4g per 100g)
  • Calorie Density (calories/pound): 1,208 calories/pound