This is an instructional video I did with my daughter Erin. Step by step, we show you how to make a great tasting loaf of whole wheat bread. Create an artisan looking loaf that makes great sandwiches. Most store-bought flour removes the bran. See the results of removing the sharper-edged bran, while keeping 1 ½ TBS of healthy bran in your bread. You don’t need to sacrifice the fiber to achieve an excellent loaf.
Whole Wheat Bread INGREDIENTS
650g of whole wheat finely ground (approx. 4 ¾ cups) 420g Water (1½ cups)
2 TBS Honey
2 TBS Olive Oil
2 tsp. Salt
2 tsp. Yeast
Mix flour and salt together.
Dissolve honey in warm water, add oil, and sprinkle yeast on top of the mixture.
Let rest 5 minutes, or until it begins to foam up.
Stir liquid into flour; don’t knead, and set aside for 30 minutes, covering with plastic wrap or lid. Pour out the dough on a floured surface and knead 2-3 minutes, adding 1-2 tablespoons flour. When the dough is tacky, not sticking to your hands, stretch out to about 1-inch thickness and fold in the four sides.
Place folded dough in a lightly oiled bowl, and cover; let rest for 15 minutes. Stretch and fold for the second time; let rest for 15 minutes covered. Stretch, fold, and shape dough into a 6-8-inch round loaf.
Place dough seam side up in a proofing basket, cover with a baking cloth or lightly oiled plastic wrap. Let rise for 30 minutes. While the dough is rising, place the cooking pot (I use a 5 quart Le Creuset) into a preheated oven at 400°.
Transfer dough onto parchment paper, cut a square on top of the dough, and brush olive oil on top of the loaf for a wonderful crust. Drop parchment paper with dough into the preheated pot.
Bake bread for 40 minutes; for a darker crust, remove the lid after 25 minutes. Once removed from the oven, place on a cooling rack, allowing approximately 1 hour to cool before cutting.