50% Whole Grain Rustic Bread and Pizza Dough

1. 1

   To make bread using this recipe, follow the instructions for pain a lancienne (page 52), adding the sugar at the beginning of the process.

2. 2

   To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning.

3. 3

   Any whole wheat dough can be turned into a multigrain dough by substituting any combination of flour or meal from other grains for up to 20 percent of the whole wheat flour (by weight).

4. 4

   Also, reduce the water by 1 ounce (28.5 g).

5. 5

   For instance, you could add a multigrain cereal blend to replace an equal amount of whole wheat flour.

6. 6

   If you use more than 20 percent alternate grains, there may not be enough gluten to achieve the necessary structural strength.

7. 7

   That said, some people do enjoy experimenting with larger amounts.

8. 8

   One solution is to add vital wheat gluten to provide the extra structure.

9. 9

   If you do this, dont use more than 2 percent (again, by weight) of the total amount of flour, as it can have a negative impact on both flavor and texture.

* Per serving · 4 servings · Values may vary.

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