Whole-Wheat Bread

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesIf you are looking for something on the hearty side to pair with your morning eggs or afternoon sandwich fixings, you have found it. This whole-wheat bread is simple and slightly sweet with a touch of honey.

  • Yield: 4 Loaves


  • 1.3 lbs (589.7 g) bread flour
  • 1.3 lbs (589.7 g) whole-wheat flour
  • 1.3 lbs (589.7 g) water
  • 15 lb (68.04 g) honey
  • 15 lb (68.04 g) vegetable oil
  • 68 lb (308.4 g) white starter
  • 6 lb (27.22 g) salt
  • 5 lb (22.68 g) sugar
  • 1 lb (4.54 g) instant yeast
How to Make It
  1. Set up stand mixer with a dough hook.
  2. Place both flours, water, honey, oil, white starter, salt, sugar, and yeast in mixing bowl.
  3. Mix on medium-low for 4 minutes.
  4. Mix on medium-high for 8 minutes.
  5. Dough temperature should be between 76°F and 78°F/24°C and 26°C.
  6. Dough should appear shiny and pull away from the mixing bowl.
  7. Do the dough test.
  8. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  9. Let dough rest on countertop for approximately 1 hour and 45 minutes. Dough should double in size.
  10. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
  11. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  12. Shape each into a boule.
  13. Let dough rest 3 hours after shaping.
  14. Score an “X” into the top of the dough before baking.
  15. Preheat oven to 410°F/210°C.
  16. Bake for 40 minutes until the crust is golden.

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