Trying more complex bread recipes is on the horizon

"This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.

Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods"

via http://www.applepiepatispate.com/bread/honey-wheat-sandwich-bread-whole-grain/

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Honey Wheat Sandwich Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf



For the Biga (Pre-fermented Dough):

Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
instant yeast 1/4 tsp
water, at room temperature 3/4 cup 6 170
Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients Volume Ounces Grams
whole wheat flour 1 3/4 cups 8 227
kosher salt 1 tsp .14 4
whole milk 3/4 cup + 2 tbsp 7 198
Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.

Final Dough Formula:

Ingredients Volume Ounces Grams
all of the biga, cut into small pieces
all of the soaker, cut into small pieces
whole wheat flour 7 tbsp 2 57
kosher salt 1/2 tbsp .18 5
instant yeast 2 1/4 tsp .25 7
honey 2 1/4 tbsp 1.5 43
unsalted butter, melted 1 tbsp .5 14
Final Dough Instructions:

Mix Mix all of the ingredients until evenly incorporated

Knead 8 to 10 minutes

Rest 5 minutes

Knead 1 minute to further strengthen the gluten

Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size

Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan

Preheat Oven 425ºF/218ºC

Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size

Proofed whole grain honey wheat sandwich dough.

Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.

Cool At least 1 hour :(

If you like this, then check out this post on whole grain bread: http://www.cookingbread.com/classes/class_8_grain_bread.html