This is an easy whole wheat bread recipe to make.
I use white whole wheat in this recipe but you can substitute whole wheat if you prefer.
Whole wheat bread is something of a misnomer.
The truth is most whole wheat breads incorporate white flour.
The reason for this is simply that whole wheat flours are very heavy and you just don’t get the kind of results that you can get using a mix of whole wheat and all purpose flour or bread flour.
Having said that, This recipe works using all purpose flour, whole wheat flour, or a mix of the two.
Additionally the ratio or proportion isn’t critical.
So, you could create the recipe using 100 grams of AP flour and 400 grams of whole wheat, or any combination equaling 500 grams.
Bear in mind that if you choose to use 100% whole wheat the loaf will come out heavier.
Yield: 1 loaf
Prep Time: 30 minutes
Cook Time: about 30 minutes
Inactive Time: varies between 2 and 4 hours
- 9 ounces all purpose flour
- 9 ounces white whole wheat flour
- 1 tablespoon kosher salt
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- 12 ounces / 1-1/2 cups water – 75° F.
- 1 ounce extra virgin olive oil
- 1 ounce heavy cream, plus extra for brushing
- Poppy seeds or sesame seeds for dusting, optional
- Place the bowl of your stand mixer on your digital scale and tare the scale. Add the flours, salt, yeast, and sugar, taking care to tare the scale as needed. Whisk the ingredients to distribute and thoroughly combine.
- Add the water and stir with a wooden spoon to hydrate the flour. Cover with a kitchen towel and let stand 10 minutes, to hydrate the flour.
- Add the olive oil and heavy cream. Place the bowl on the mixer and mix with the paddle attachment until a sticky dough forms.
- Turn out dough onto a floured board and knead the dough until you work it into a smooth ball. Coat the mixing bowl with a little olive oil and place the dough back in the bowl. Allow to rise until doubled in volume.
- Preheat oven to 425°F.
- Punch down dough and form it into a loaf by flattening the dough into a rectangle and rolling it into a loaf. Pinch the edges to seal the dough and then transfer the dough to a parchment lined sheet pan.
- Allow to proof until almost doubled in volume.
- Using a razor blade gently make slits in the top of the dough. Gently coat the dough with cream and sprinkle with poppy seeds or sesame seeds, if desired.
- Place on the center rack in the oven and toss about a quarter cup of water onto the floor of the oven to generate steam. Immediately close the door and reduce the heat to 375°.
- After 15 minutes insert a probe thermometer into the middle of the loaf and bake until the thermometer registers 200° F. If the bread begins to get too brown place a piece of aluminum foil over the bread.
- Remove and cool for about a minute. Then transfer the loaf to a wire rack and cool completely.
- While I advocate hand kneading of the dough, if I am planning to make whole wheat bread, I usually mix it with my stand mixer. Whole wheat is heavier and harder to work with.
- This recipe exemplifies why I love digital scales so much. I literally put my mixing bowl on the scale, tare it, and add my ingredients.
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