100% Whole Grain Bread With Biga/Soaker Recipe

Name: 100% Whole Grain Bread With Biga/Soaker
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ⅔ cups whole wheat flour (341 g, I use fresh ground wheat berries); 9 ounces water (255 g room temperature); ⅜ teaspoon instant yeast (1.5 g); 2 ⅔ cups whole wheat flour (341 g); 1 ¼ cups water (297 g room temperature); 1 teaspoon table salt (6 g fine salt); ⅔ cup whole wheat flour (85 g); 1 ¼ teaspoons table salt (7.5 g fine salt); 1 tablespoon instant yeast (10.5.5 g); 2 tablespoons oil (or soft butter, 21 g); ¼ cup honey (64 g)

Servings: persons

2 ⅔ cups whole wheat flour (341 g, I use fresh ground wheat berries)
9 ounces water (255 g room temperature)
⅜ teaspoon instant yeast (1.5 g)
2 ⅔ cups whole wheat flour (341 g)
1 ¼ cups water (297 g room temperature)
1 teaspoon table salt (6 g fine salt)
⅔ cup whole wheat flour (85 g)
1 ¼ teaspoons table salt (7.5 g fine salt)
1 tablespoon instant yeast (10.5.5 g)
2 tablespoons oil (or soft butter, 21 g)
¼ cup honey (64 g)

1
.Mix the biga ingredients, cover and let rest for 1 hour at room temperature.
2
Then, refrigerate for 3 to 18 hours.
3
Mix the soaker, cover and rest for 4 to 19 hours.
4
To make the bread, warm the biga at room temperature or in low heat (<100F) until room temperature.
5
Spread the biga on a floured counter and layer the soaker over that.
6
Cut dough into 12 pieces and add to mixing bowl.
7
Add the remaining ingredients and mix and knead for 7 - 8 minutes.
8
Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
9
Do a stretch and fold.
10
On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope.
11
Turn 90 deg and fold again.
12
Invert and place in an oiled bowl or straight sided clear container.
13
Rest for 20 minutes and do another stretch and fold and return to container.
14
After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
15
Shape into loaves and pan.
16
Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
17
Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes.
18
Cool on rack before slicing.

724

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ⅔ cups whole wheat flour (341 g, I use fresh ground wheat berries), 9 ounces water (255 g room temperature), ⅜ teaspoon instant yeast (1.5 g), 2 ⅔ cups whole wheat flour (341 g), and more.

Yes, 100% Whole Grain Bread With Biga/Soaker falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

100% Whole Grain Bread With Biga/Soaker

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions