Homemade Whole Wheat Bread
Breadmaking at its best with this Homemade Whole Wheat Bread or boule. There is nothing better than to smell a loaf of bread baking in your home.
Ingredients
- 250 g all-purpose flour
- 250 g whole wheat flour*
- 375 g room temperature water
- 1 ½ tsp instant yeast
- 1 Tbsp honey
- 1 tsp Kosher salt
- *We have also made this with red fife and used 125g red fife and 125g whole wheat flour.
Recommended equipment:
- weight scale
- stand mixer
- parchment paper
- 6 - quart oval Dutch oven
- proofing basket **
- **Not necessary but it is a nice to have.
Instructions
- In a large bowl, combine all the flour together and whisk so that it is mixed well.
- In the bowl of a stand mixer, spoon 125g of the flour mixture and add 100g of room temperature water, and allow to rest for 15 minutes. Don’t stir.
- Add all the remaining flour, Kosher salt, the remaining 275g of water, yeast, and honey to the mixing bowl.
- Using a dough hook, knead the mixture on medium-high speed until the dough is smooth and elastic, about 5-6 minutes. If the dough seems too dry or too wet, add 1 Tbsp of flour or water at a time.
- Cover the bowl with plastic wrap or a damp towel and allow to rest for 20 minutes.
- Using a plastic scraper, reach into the bowl and stretch the side of the dough up and over the center of the dough, from the bottom to the top. It may take 5 – 6 times to move all the way around the bowl. You want to create a loose ball.
- Cover the bowl again and allow to rest in a warm spot for at least an hour. You want the dough to double in size.
- Once it has doubled in size, gently turn the dough out of the bowl onto to a lightly floured work surface.
- Form the ball of dough into an oval or egg shape with the narrow end towards you.
- Fold the top fat end of the dough into the center, then stretch the bottom end of the dough out to the sides to make a rough triangle shape, then fold the two stretched “arms” to the center. Flip the dough over so the smooth side is up, and scoot the dough ball in a circular motion on the work surface to create a tight ball.
- Dust a proofing basket* with flour and put the dough ball smooth side down in the basket, cover it with plastic wrap, and allow the dough to rest for 1 hour.
- Preheat your oven to 475 degrees F. On the middle rack of the oven, heat a 6-quart cast iron Dutch oven with a lid (I use our Le Creuset Dutch oven) for 20 minutes before baking.Invert the dough onto a lightly floured piece of parchment paper. Using a shape knife or lame, score the top of the dough with ½-inch deep slashes.
- Using the parchment paper, carefully and gently lower the dough into the preheated pot, cover, and bake for about 25 – 30 minutes. Remove the cover and continue to bake for about 5 minutes or until the bread is a deep caramel brown color if needed. Don’t overbake.
- Carefully remove the loaf from the Dutch Oven using a spatula to help lift it out. Set the loaf on a cooling rack and allow it to cool to room temperature before cutting.
Equipment
RORECAY Bread Banneton Proofing Basket Set of 2, 9 Inch Round & 10 Inch Oval Cane Sourdough Baskets with Bread Lame + Dough Scraper + Linen Liner + Basting Brush for Bread Making Baking Fermentation
Notes
**If you do not have a proofing basket, just set the dough on a lightly floured piece of parchment paper, smooth side up. Cover with plastic wrap and continue with the instructions without inverting the ball of dough.
See the post for tips and tricks to make the best whole-wheat bread.
Nutrition
Serving: 1Calories: 230kcalCarbohydrates: 49gProtein: 8gFat: 1gPolyunsaturated Fat: 1gSodium: 161mgFiber: 4gSugar: 2g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Tried this recipe?Let us know how it was!