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Whole Wheat Bread Pan Loaf (Sandwich Loaf)

Bounce to Components – Bounce to Technique – Bounce to Printable Version

This 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 analogous technique as when making white bread if you would like. You will end up with bread. But the texture won’t be lovely and the flavour might be flat. Whole wheat bread needs love. It also needs time. This recipe takes a minimum of 11 hours from begin to end.

Although it requires endurance, you can see that it is value it! I’ve by no means tasted such a scrumptious entire wheat bread in my life and doubt anything can prime it. It is rich, dense, moist, and the flavour is so complicated, yet not overbearing in any method. That is absolutely good bread for any software you’d usually use entire wheat sandwich bread for and more.

You may as well form this dough in any method you need. So you can also make rolls, baguettes, garlic knots, or no matter potential form of bread you want! Ultimately I’ll publish extra bread shaping articles for which you should use either my white bread dough or this dough, but you don’t actually need to wait for me. Go ahead and experiment!

This recipe will yield one loaf of bread. Depending on how thickly you narrow the slices you must 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 am listing the components for every portion of the recipe individually.

For the soaker:

1¾ cups (227 grams) Whole Wheat Bread Flour

On the subject of flour, I’m lucky to stay in Canada. Canada is world famend for having a few of the greatest flour, especially for bread making. I am using Robin Hood Whole Wheat Bread Flour. It is coursely milled and has a very excessive protein content material. Results will range in accordance with the flour you end up using. 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 (4 grams) Salt

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

Or any type of fermented dairy product. You should use plain milk in a pinch but the tartness of fermented dairy adds a depth to the flavour of the finished 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) On the spot Yeast

quarter teaspoon yeast¾ cup (170 grams) Water

3 quarter cups waterFor the ultimate dough:

Approximately 1/2 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 is going to measure such a wierd quantity? Simply make it slightly greater than a half teaspoon and I don’t assume that the bread gods will strike your loaf down. Really, it is going to be okay.

heaping half teaspoon2¼ teaspoons (7 grams) Prompt 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 of course, all the soaker and biga.

It’s best to start out the night time before you need to make the bread. You have to make two pre-doughs and let them relaxation for at the very least 8 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 incorporate the wet and dry components until it varieties a moist dough.

mix buttermilk with flourKnead the soaker for a few minute or until all elements are properly combined and you have a nice wet lump of dough. I do all the kneading immediately in the mixing bowl.

knead soakerSpherical off the dough by tucking all edges beneath it. Put the soaker right into a clear bowl and cover with plastic wrap. Depart it at room temperature for at the least eight hours and up to 24 hours. The longer it sets, the extra it is going to ferment and the deeper the flavour will probably 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 together. Again, I exploit one finger to stir, in an effort to avoid utilizing a utensil and to avoid getting too much dough stuck to my palms.

mix water with flourKnead the biga for a couple of minutes. This pre-dough accommodates yeast, so it needs a bit extra consideration than the soaker. You need to develop a nice gluten matrix in order that the yeast can properly ferment the dough. After the initial temporary knead, let the dough rest for about 5 minutes, then give it one other quick knead. Solely a few minute ought to do it. You may be left with a moist and tacky ball of dough.

knead bigaRound off the biga and place it right into a clean bowl. Cover with plastic wrap. Put the biga into the refrigerator to relaxation for 8 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 8 to 24 hours.

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

After at the very least eight hours, and about 2 to 5 hours earlier than you need to make the final dough, take the biga out of the refrigerator and set it out at room temperature with a purpose to take the coolness off of the dough, in addition to let the yeast that is in it wake up a bit.

The biga could have risen fairly a bit and both doughs shall be wetter than they have been if you first wrapped them up.

soaker and biga after restNow that you’ve both doughs nicely rested and each at room temperature, it is time to put together the final dough.

Put each pre-doughs into a big mixing bowl and add a heaping half teaspoon of salt, 2 1/4 teaspoons on the spot yeast, 2 tablespoons plus 1 teaspoon honey, and 1 tablespoon melted butter.

soaker and biga in mixing bowl

all ingredients in bowlNow get your palms in there and mix all the things up. You aren’t kneading but. You truly need to tear every pre-dough up into a number of smaller pieces and scramble all of them together in order that the 2 might be evenly combined as you knead. You don’t should be fussy about it. Simply tear each bit into perhaps round 5 to 8 bits and simply combine the whole lot together rather well.

Now start kneading. Will probably be a really wet dough. Whole wheat bread dough wants a really high moisture content. Much greater than white bread dough. It’s a totally different feel. It also needs to really feel very stretchy. Again, I like to do all this kneading proper in a big chrome steel mixing bowl, however you are able to do it on the counter prime in the event you choose.

kneed doughWhen the dough is starting to come together, begin adding a number of shakes of entire wheat flour right here and there and continue to knead. You need to only have so as to add around a half cup or much less to get the proper consistency. You need to knead the dough for about 5 to 8 minutes. It really does matter so don’t skimp on this step. You need to construct a pleasant robust and tight gluten matrix and this takes time. By the best way, whereas different doughs are easiest to knead with floured palms, you truly need to attempt to hold your palms somewhat moist to knead this type of dough. It’s a moist and sticky dough, so moist palms don’t stick with it as simply as dry arms or floured arms.

After kneading for 5 to eight minutes, spherical off the dough and provides it a 5 minute relaxation, coated (both with plastic wrap, a humid material, or just underneath an overturned bowl). It will give the gluten a chance 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 need to be left with a delicate and solely barely sticky dough. You will know that it’s ready because it won’t be too troublesome to work with whether or not your palms are wet or dry, and you may knead it for the last minute or so with out it getting too sticky.

final kneadOnce more, spherical off the dough and set it aside to rise. I wish to put it right into a bowl, with a pan on prime to keep the dough from drying out, inside the oven, turned off, however with the light on. You’ll be able to cowl it with a humid material or use any method you want, so long as the dough stays moist and does not persist with no matter you’re utilizing to cowl it. Additionally you could simply depart it on the counter prime as an alternative of a barely warm oven. The cooler the world that the dough is left to rise, the longer it’s going to take. With my technique, it often takes about 50 minutes. You need the dough to virtually double in measurement. As soon as it has completed so, regardless of how lengthy it has been, it is time to transfer on to the subsequent step.

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

put risen dough on floured surfaceOnce you are feeling all air has been pushed out of the dough you’ll be able to type it right into a loaf. There are various methods to do this. One method I show intimately in my mushy white bread loaf recipe. That method works great for this dough as nicely. Right now I’m utilizing a unique technique. I simply flattened the dough into an oval shape, the thinner width being the length of the loaf pan, then I folded the long ends a 3rd of the best way across 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 in the middle than on the ends. With the opposite technique will probably be extra uniform in girth the whole length of the loaf (like the loaf within the first picture on this article). Either approach 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 special one.

form loafButter an eight×4 loaf pan and place the loaf inside, seam aspect down. It must be just about an ideal fit. You want the sides to the touch the edges throughout the pan or at the very least come very shut.

brush loaf pans with butterNow the loaf should rise. Once more, you need to shield it from drying out as it does so. Since this can be a sticky dough, I wish to mud the top of it with a bit of entire wheat bread flour and cover it with plastic wrap. This manner the plastic won’t stick. This may even give the bread a pleasant rustic look when it is finished baking. Alternatively you possibly can attempt brushing it with just a little butter and masking 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. Find the method that works for you.

loaf in pan dusting with flourI put it back 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 focusing on time, focus more on the appearance of the loaf. When it crests about 2 to three inches over the rim of the pan it is prepared.

It’s during this step that you’ll study something concerning the integrity of your dough. If all the things went completely, which means you managed to knead the dough good, as well as created the right moisture content material, when the dough is absolutely risen, it is going to keep an ideal and unbroken pores and skin throughout it. Within the image under, I highlighted an area that has torn. Which means one thing was slightly off.  I made this batch after many weeks of not making this bread, so I was out of form. Once I make it frequently, I get a really feel for it and get into a groove and this occurs a lot much less typically. Still, it can occur occasionally regardless of how typically you make bread. It’s principally an aesthetic problem (and a slight texture challenge) so do not fret if this happens to you. I simply want you to know find out how to inform if every thing is going completely. Goal for an unbroken pores and skin, and your bread will enhance as you study to obtain it.

Keep in mind, the dough just isn’t a failure if the skin tears slightly. Particularly if it is just a little 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 simply depart the pan on the counter for the 6 to 7 minutes it is 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 ensure that it is cooked good by measuring the temperature in the middle of the loaf. It is finished when it registers anyplace from 195f to 205f.

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

bread on rack

The bread will keep recent for about three days if stored in a bread box or wrapped in foil or plastic. When you intend on using it past that you may preslice it and freeze the slices.

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