If you acquired a taste for whole wheat bread, try this recipe. It gives a yeasty, nutty taste, very healthy and filling. Add to it the crispy crust and soft crumbs.
- Oven - Preheat to 450°F
- Baking Stone - Preheat to 450°F
- Banneton Basket
- Bread Lame
- Stand Mixer
- Digital Kitchen Scale
- Glass Bowls
- Baking Tray
- Cast Iron Skillet
RUSTIC WHOLE WHEAT BREAD
- Preparation Time: 20H
- Cooking Time: 30M
- Total Time: 20H 30M
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 8 oz whole wheat flour
- 8 oz water at room temperature
- 4⅛ oz bread flour
- 4 oz water at room temperature
- ¼ tsp instant or rapid-rise yeast
- 2 oz water at room temperature
- 5½ oz bread flour
- 2½ tsps instant or rapid-rise yeast
- 1 TBS honey
- 1 TBS extra-virgin olive oil
- 1¼ tsps salt
SOAKER: Combine water and whole wheat flour in a bowl, cover with plastic wrap. Let sit for 12 hours at room temperature.
POOLISH: Combine all ingredients in a bowl, stir with wooden spoon and cover with plastic wrap. Let sit at room temperature for 6 hours or until it has risen and begins to collapse.
DOUGH: Combine all dough ingredients except salt, stir using wooden spoon. Add whole wheat flour mixture and sponge. Mix using dough hook on low speed until all the ingredients are evenly distributed, about 2 minutes. Cover bowl with plastic wrap and let the dough relax for 20 minutes.
Add salt, knead on medium-low speed until dough is smooth and elastic about 5 minutes. Cover with plastic wrap, and let rise for 30 minutes.
Fold dough toward the middle 8 times, changing angle to 45° in each fold. Cover with plastic wrap and let rise for 30 minutes. Repeat folding and rising for 1 to 1 ½ hours. After every 30 minutes, fold dough again, then cover. Let the dough rise until nearly half its size.
Form the dough into a ball, press and stretch to deflate gas pockets then secure the seam. Place the dough into a generously floured banneton basket seam side up. Cover with plastic wrap. Let the dough rise for 30 minutes to 1 hour or until double its size.
Transfer the dough on a parchment-lined baking sheet upside down, score the surface with bread lame to your own design.
Place cast iron skillet on the bottom rack with 1 cup hot water to create steam. Slide the dough into the baking stone inside the oven.
Bake at 450°F for 30 to 35 minutes or until deep golden brown in color. Remove from the oven and place on a rack to cool.