Whole-wheat loaf
Formula
- 300 g whole-wheat flour
- 200 g bread flour
- 375 g water
- 30 g honey
- 10 g salt
- 7 g yeast
- 30 g oil
Method
- Start. Soak whole-wheat flour with water 30 minutes. Add remaining ingredients and knead.Watch for: The dough should progress from rough to smooth, elastic, and slightly tacky; pause for 5 minutes if it fights you or begins to tear.
- Then. Rise until expanded by 75%; shape firmly into a pan.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
- Finish. Proof to rim and bake 38–45 minutes.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.
The concept
Whole grains need more hydration and patience than white flour.