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Whole Wheat Bread Pan Loaf (Sandwich Loaf)

Sliced whole wheat bread

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Sliced whole wheat breadThis can be a recipe and technique tailored from one of many recipes in Peter Reinhart’s The Bread Baker’s Apprentice.

Making good entire wheat bread is sort of totally different than making white bread. Technically, you possibly can comply with an identical technique as when making white bread if you would like. You’ll find yourself with bread. However the texture won’t be lovely and the flavour will probably be flat. Whole wheat bread wants love. It additionally wants time. This recipe takes a minimal of 11 hours from begin to end.

Although it requires endurance, you’ll discover that it’s value it! I’ve by no means tasted such a scrumptious entire wheat bread in my life and doubt something can prime it. It’s wealthy, dense, moist, and the flavour is so complicated, but not overbearing in any means. That is completely good bread for any software you’d usually use entire wheat sandwich bread for and extra.

You can too form this dough in any approach you need. So you can also make rolls, baguettes, garlic knots, or no matter attainable form of bread you need! Ultimately I’ll publish extra bread shaping articles for which you need to use both my white bread dough or this dough, however you don’t actually need to attend for me. Go forward and experiment!

This recipe will yield one loaf of bread. Relying on how thickly you narrow the slices it is best to get round 10 to 12 slices of bread from the loaf.

There are three units of elements for this recipe, two pre-doughs (a soaker and a biga), after which the ultimate dough. As an alternative of bulking all elements into one record, I’m itemizing the elements for every portion of the recipe individually.

For the soaker:

1¾ cups (227 grams) Whole Wheat Bread Flour

Relating to flour, I’m lucky to reside in Canada. Canada is world famend for having a few of the greatest flour, particularly for bread making. I’m utilizing Robin Hood Whole Wheat Bread Flour. It’s coursely milled and has a really excessive protein content material. Outcomes will differ based on the flour you find yourself utilizing. Attempt to discover one of the best entire wheat bread flour you’ll be able to.
1 and 3 quarter cups whole wheat flour½ teaspoon (four grams) Salt

half teaspoon salt¾ cup plus 2 tablespoons (198 grams) Buttermilk, or Yogurt

Or any type of fermented dairy product. You need to use plain milk in a pinch however the tartness of fermented dairy provides a depth to the flavour of the completed bread. I often go for buttermilk.

three quarter cups plus two tablespoonsFor the biga:

1¾ cups (227 grams) Whole Wheat Bread Flour

1 and 3 quarter cups whole wheat flour¼ teaspoon (1 gram) Immediate Yeast

quarter teaspoon yeast¾ cup (170 grams) Water

3 quarter cups waterFor the ultimate dough:

Roughly half cup of Whole Wheat Bread Flour (as wanted)

up to half cup whole wheat floura heaping half teaspoon Salt

The unique recipe calls for five/eight teaspoon, however critically, who’s going to measure such a wierd quantity? Simply make it barely greater than a half teaspoon and I don’t assume that the bread gods will strike your loaf down. Actually, it is going to be okay.

heaping half teaspoon2¼ teaspoons (7 grams) On the spot Yeast

2 and a quarter teaspoons yeast2 tablespoons plus 1 teaspoon Honey

2 tablespoons and a teaspoon honey1 tablespoon (14 grams) Unsalted Butter, melted

Plus additional for coating the pan and the loaf, if desired.

tablespoon melted butterAnd naturally, all the soaker and biga.


It’s best to start out the night time earlier than you need to make the bread. You have to make two pre-doughs and allow them to relaxation for a minimum of eight hours.

To make the soaker, mix 1¾ cups entire wheat bread flour and ½ teaspoon salt. I wish to whisk them collectively.

Flour and salt in bowlmix salt with flour

Add ¾ cup plus 2 tablespoons buttermilk.

pour buttermilk into flourI exploit one finger to include the moist and dry elements till it types a moist dough.

mix buttermilk with flourKnead the soaker for a few minute or till all elements are nicely mixed and you’ve got a pleasant moist lump of dough. I do all of the kneading instantly within the mixing bowl.

knead soakerSpherical off the dough by tucking all edges beneath it. Put the soaker right into a clear bowl and canopy with plastic wrap. Depart it at room temperature for a minimum of eight hours and as much as 24 hours. The longer it units, the extra it’s going to ferment and the deeper the flavour might be.

soaker in bowlTo make the biga, whisk collectively 1¾ cups entire wheat bread flour and ¼ teaspoon immediate yeast.

add yeast to flourwhisk yeast with flourPour in ¾ cup water.

add water to flourCombine the whole lot collectively. Once more, I exploit one finger to stir, to be able to keep away from utilizing a utensil and to keep away from getting an excessive amount of dough caught to my arms.

mix water with flourKnead the biga for a few minutes. This pre-dough incorporates yeast, so it wants a bit extra consideration than the soaker. You need to develop a pleasant gluten matrix in order that the yeast can correctly ferment the dough. After the preliminary temporary knead, let the dough relaxation for about 5 minutes, then give it one other fast knead. Solely a few minute ought to do it. You’ll be left with a moist and cheesy ball of dough.

knead bigaSpherical off the biga and place it right into a clear bowl. Cowl with plastic wrap. Put the biga into the fridge to relaxation for eight to 24 hours.

biga in bowl

So, to be clear:

The soaker (buttermilk and salt) goes on the counter in room temperature for eight to 24 hours.

The biga (water and yeast) goes into the fridge for eight to 24 hours.

Individuals typically get confused about that so I simply needed to reiterate.

After at the very least eight hours, and about 2 to five hours earlier than you need to make the ultimate dough, take the biga out of the fridge and set it out at room temperature as a way to take the chilliness off of the dough, in addition to let the yeast that’s in it get up a bit.

The biga may have risen fairly a bit and each doughs will probably be wetter than they have been once you first wrapped them up.

soaker and biga after restNow that you’ve each doughs properly rested and each at room temperature, it’s time to put together the ultimate dough.

Put each pre-doughs into a big mixing bowl and add a heaping half teaspoon of salt, 2 1/four teaspoons prompt yeast, 2 tablespoons plus 1 teaspoon honey, and 1 tablespoon melted butter.

soaker and biga in mixing bowl

all ingredients in bowlNow get your arms in there and blend all the things up. You aren’t kneading but. You truly need to tear every pre-dough up into a number of smaller items and scramble all of them collectively in order that the 2 could be evenly mixed as you knead. You don’t need to be fussy about it. Simply tear each bit into perhaps round 5 to eight bits and simply combine the whole lot collectively rather well.

Now begin kneading. It is going to be a really moist dough. Whole wheat bread dough wants a really excessive moisture content material. A lot larger than white bread dough. It’s a totally different really feel. It also needs to really feel very stretchy. Once more, I love to do all this kneading proper in a big chrome steel mixing bowl, however you are able to do it on the counter prime should you want.

kneed doughWhen the dough is beginning to come collectively, begin including a number of shakes of entire wheat flour right here and there and proceed to knead. You need to solely have so as to add round a half cup or much less to get the appropriate consistency. You need to knead the dough for about 5 to eight minutes. It actually does matter so don’t skimp on this step. You must construct a pleasant robust and tight gluten matrix and this takes time. By the best way, whereas different doughs are best to knead with floured palms, you truly need to attempt to maintain your arms a bit moist to knead this type of dough. It’s a moist and sticky dough, so moist palms don’t persist with it as simply as dry palms or floured arms.

After kneading for five to eight minutes, spherical off the dough and provides it a 5 minute relaxation, coated (both with plastic wrap, a humid material, or simply beneath an overturned bowl). This can give the gluten an opportunity to loosen up. Knead the dough for an additional minute or so after the bench relaxation.


add flour as neededWhen the kneading is completed, you have to be left with a smooth and solely barely sticky dough. You’ll know that it’s prepared as a result of it won’t be too troublesome to work with whether or not your arms are moist or dry, and you may knead it for the final minute or so with out it getting too sticky.

final kneadOnce more, spherical off the dough and set it apart to rise. I wish to put it right into a bowl, with a pan on prime to maintain the dough from drying out, contained in the oven, turned off, however with the sunshine on. You possibly can cowl it with a humid material or use any method you want, as long as the dough stays moist and doesn’t stick with no matter you’re utilizing to cowl it. Additionally chances are you’ll simply depart it on the counter prime as an alternative of a barely heat oven. The cooler the world that the dough is left to rise, the longer it can take. With my technique, it often takes about 50 minutes. You need the dough to virtually double in measurement. As soon as it has carried out so, regardless of how lengthy it has been, it’s time to transfer on to the subsequent step.

dough riseGenerously flour a piece floor and place the risen dough upon it. Press out all air bubbles and provides the dough just some kneads.

put risen dough on floured surfaceAs soon as you are feeling all air has been pushed out of the dough you possibly can type it right into a loaf. There are numerous methods to do that. One method I present intimately in my smooth white bread loaf recipe. That method works nice for this dough as nicely. Right now I’m utilizing a special technique. I merely flattened the dough into an oval form, the thinner width being the size of the loaf pan, then I folded the lengthy ends a 3rd of the best way throughout and pinched them down. No fuss. This technique is simpler than the one I used for the white bread, nevertheless, this technique often provides the loaf rather more girth within the middle than on the ends. With the opposite technique it is going to be extra uniform in girth the entire size of the loaf (just like the loaf within the first image on this article). Both means the bread will end up nice so simply use no matter shaping method that you simply choose, be it considered one of these or a unique one.

form loafButter an eight×four loaf pan and place the loaf inside, seam aspect down. It ought to be nearly an ideal match. You need the sides to the touch the edges throughout the pan or a minimum of come very shut.

brush loaf pans with butterNow the loaf should rise. Once more, you need to shield it from drying out because it does so. Since this can be a sticky dough, I wish to mud the highest of it with a bit entire wheat bread flour and canopy it with plastic wrap. This manner the plastic won’t stick. This will even give the bread a pleasant rustic look when it’s completed baking. Alternatively you’ll be able to attempt brushing it with just a little butter and overlaying it with plastic or a humid material, or just hold the dough in a really humid place and don’t cowl it in any respect. Discover the method that works for you.

loaf in pan dusting with flourI put it again into the oven, nonetheless turned off however with the sunshine on for a mild heat. It ought to take round a half hour, give or take 10 minutes, for the dough to rise sufficiently. As an alternative of specializing in time, focus extra on the looks of the loaf. When it crests about 2 to three inches over the rim of the pan it’s prepared.

It’s throughout this step that you’ll study one thing concerning the integrity of your dough. If all the things went completely, which means you managed to knead the dough good, in addition to created the right moisture content material, when the dough is absolutely risen, it’ll keep an ideal and unbroken pores and skin throughout it. Within the image under, I highlighted an space that has torn. Because of this one thing was barely off.  I made this batch after many weeks of not making this bread, so I used to be out of form. Once I make it frequently, I get a really feel for it and get right into a groove and this occurs a lot much less typically. Nonetheless, it’ll occur sometimes regardless of how typically you make bread. It’s principally an aesthetic situation (and a slight texture situation) so don’t fret if this occurs to you. I simply need you to know the way to inform if every little thing goes completely. Goal for an unbroken pores and skin, and your bread will enhance as you study to acquire it.

Keep in mind, the dough shouldn’t be a failure if the pores and skin tears slightly. Particularly whether it is just a bit tear like in my dough under.

risen-doughTake the pan with the risen dough out of the oven and preheat the oven to 425f with the rack within the decrease third of the oven. Take off the plastic and easily depart the pan on the counter for the 6 to 7 minutes it’s going to take for the oven to warmth up.

Bake for 25 to 35 minutes. If in case you have a meals thermometer you’ll be able to make certain that it’s cooked good by measuring the temperature within the middle of the loaf. It’s completed when it registers anyplace from 195f to 205f.

200 fInstantly take away the loaf from the pan and place on a rack to chill. Let it cool for at the very least 45 minutes earlier than slicing.

bread on rack

The bread will keep recent for about three days if saved in a bread field or wrapped in foil or plastic. In case you intend on utilizing it past that you could be preslice it and freeze the slices.


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