Simple Whole Wheat Bread
Overview
If you are looking for a long rise, heavily fermented dough, this is not it.
I have been looking for a very simple 100% whole wheat bread that is relatively quick to make so it can be made on a week day between meetings. I have found what works for me. It is a high hydration dough (~85%) and does not get much kneading. The amount of sweetener added helps jump start the rise, and leaves just a hint of sweetness, but it is not sweet. Generally, the entire process can be completed in less than three hours with handling time being 15 minutes or so. It does require attention though as it can overproof and will fall in the oven.
Ingredients
800 g Whole Wheat Flour (I’m using King Arthur)
40 g Sugar (I am typically lazy, but honey would work too)
8 g Instant Yeast
10 g Salt
680 g water (about 105-110 degrees F)
Process
Combine dry ingredients and mix.
Add warm water, stir until combined and dry ingredients are incorporated. Continue to mix for an additional 1-2 minutes. The dough will sticky, soft, and shaggy.
Cover and leave in a warm place until approximately doubled.
Prepare bread pans by lightly greasing.
Preheat oven 350 degrees F.
Mix down. The dough will still be sticky, but less than before. I can usually handle it with a little oil on my hands. Knead the dough 8-10 times.
Divide dough. Form cylinder stretching skin on top and place in bread tins.
Allow dough to rise until just cresting in the bread pan.
Bake until internal temperature is 190-200 degrees F. About 40 minutes.
