Non-Dense Delicious Whole Wheat Bread Recipe

Name: Non-Dense Delicious Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pre-Ferment; 12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour); 5 ounces all-purpose flour (slightly more than a cup of loose flour); 12 ounces water (lukewarm, 1.5 cups); 6 g instant yeast; Soaker; 12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour); 5 ounces all-purpose flour (slightly more than a cup of loose flour); 12 ounces water (lukewarm, 1.5 cups); 7 g salt; Dough; 8 g salt; 9 g instant yeast; 1 ounce olive oil (2 Tablespoons); 2 ounces molasses (1/4 cup)

Servings: persons

Pre-Ferment
12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour)
5 ounces all-purpose flour (slightly more than a cup of loose flour)
12 ounces water (lukewarm, 1.5 cups)
6 g instant yeast
Soaker
12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour)
5 ounces all-purpose flour (slightly more than a cup of loose flour)
12 ounces water (lukewarm, 1.5 cups)
7 g salt
Dough
8 g salt
9 g instant yeast
1 ounce olive oil (2 Tablespoons)
2 ounces molasses (1/4 cup)

1
["Mix the preferment well and knead in a large bowl or on the counter untill smooth (3 to 5 minutes).", "Cover with oiled plastic wrap and place in the refrigerator.", "Mix the soaker and knead in a similar fashion.", "Cover with oiled plastic and place at room temperature for up to 24 hours.", "I have made this with only 30 minutes for both at room temperature with good success. Flavor is inhanced by longer periods of time.", "After the resting period, allow the preferment to warm at room temperature for 2 hours and make the dough.", "Mix the rest of the ingredients with the preferment and the soaker. I like to hand knead the ingredients in until the salt, yeast particles, oil and molasses are incorporated (about 3 minutes).", "Either knead by hand using minimal extra flour, or place in an electric mixer on low speed, switching to the next speed level at the end of the kneading.", "Knead for 10 to 15 minutes until a window-pane is achieved. Pinch a golf-ball sized lump and stretch with hands until light can be seen through the thin dough. If the dough tears easily, knead further until a window-pane is achieved.", "Stretch the dough gently into a rectangle and fold the sides over the top like an envelope and repeat for the other 2 sides.", "Invert the dough into a large bowl (preferably with straight sides) until doubled in volume (about 45 minutes).", "Remove and divide into 2 equal loaves and form boules or place into two 9""x5"" oil-sprayed loaf pans.", "Cover with oiled plastic and allow to rise in an 80 F space - I set the loaves on a hot water tank that is a constant 80u00b0F.", "Preheat oven to 375F and place a heavy pan or skillet in the bottom of the oven.", "When 1.5 times or twice their volume remove and uncover.", "If free-form loaves, score with a razor blade or sharp, serrated knife and place in the middle of the oven.", "Add 1/2 cup of hot tap water to the preheated pan in the bottom of the oven.", "Bake for 20 minutes and roate loaves for even browning.", "Bake 30 more minutes until 205F internally or they sound hollow when thumped on the bottom.", "Remove from the oven; remove from the pans and set loaves on a wire rack to cool before slicing."]

899

kcal

Calories

Fat

176

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

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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: Pre-Ferment, 12 ounces whole wheat flour (hard spring wheat, 2.6 cups loose flour), 5 ounces all-purpose flour (slightly more than a cup of loose flour), 12 ounces water (lukewarm, 1.5 cups), and more.

Yes, Non-Dense Delicious Whole Wheat Bread 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!

Non-Dense Delicious Whole Wheat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions