100% Whole Wheat Hearth Bread
No bread is as good for us as one made completely from whole grains. The challenge with 100 percent whole grain breads, though, is achieving an open crumb and airy texture. The bran fiber in the whole grain flour, while extremely beneficial in our diet, acts like little razors in the dough, cutting the thin gluten strands. This makes it difficult for the loaf to rise as high as white flour loaves. The antidote is to use a higher percentage of hydration, which counteracts some of the stiffness caused by the bran, softening the fiber and promoting additional oven spring. The dough will seem very soft when it is first mixed but will gradually firm up as it ferments, as the fiber slowly swells as it absorbs the water. As more and more of us make the switch to whole grains, this bread will become a valuable addition to your repertoire. For a variety of options in making this bread, see page 83, where you’ll find multigrain suggestions, guidelines for making transitional breads with less than 100 percent whole grains, and more.
Recipe information
Yield
makes 2 loaves
Ingredients
Preparation
Do ahead
Step 1
In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead). Stir the yeast into the lukewarm water, whisk to dissolve the yeast, then stir in the oil.
Step 2
Add the water mixture to the flour mixture. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute. The dough should be wet and coarse. Let the dough sit for 5 minutes to fully hydrate the flour.
Step 3
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes. The dough will firm up slightly and become smoother. If it’s very stiff, add a little more water, 1 teaspoon at a time. The dough should be very supple and slightly sticky. Continue to mix with the dough hook on medium-low speed, or to mix by hand, for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten. The dough will still be slightly sticky but will also feel stronger and more elastic.
Step 4
Transfer the dough to a lightly floured work surface with a wet bowl scraper. With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be slightly firmer, though still very soft and fragile. Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes. Repeat this entire process three more times, completing all repetitions within 40 minutes.
Step 5
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days. The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
On baking day
Step 6
Remove the dough from the refrigerator about 3 hours before you plan to bake. Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls. Shape the cold dough into freestanding loaves (see page 20) or rolls (see page 25). You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread. Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to 1 1/2 times its original size.
Step 7
Preheat the oven to 500°F (260°C) and prepare it for hearth baking (see page 30). Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
Step 8
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425°F (218°C).
Step 9
Bake loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes. The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls. The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195°F (91°C) in the center. For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn off the oven.
Step 10
Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.
