Whole Wheat Bread

My very first bread recipe. A lean, wet dough of just flour, water, yeast and salt. Whole wheat flour requires about 10% more hydration than white flour. This dough is 79% hydration. Very good sandwich bread, soft with some larger holes in crumb. Makes 8.5 x 4.5 inch 1 pound loaf. 

DRY

- 3-1/3 cups (416g) whole wheat flour (hard white wheat)

- 2 tsp yeast

- 1/4 tsp salt

WET

- 1-1/4 + 2 Tbsp (330ml) water

In mixing bowl combine and mix dry ingredients. Combine water until absorbed. Rest in refrigerator 8 hours or overnight. Dough will double while cooling in refrigerator. Remove from refrigerator and punch down. Allow to return to room temperature ~2h. Stretch and fold 2x if desired. Drop into parchment paper lined bread pan. Bake preheated 450F 35m. (Dark brown-blacking plus slight burn smell at 38m.) Remove from oven and allow to cool. If desired place in bag overnight to soften crust.

Nutrition Data

Carbohydrate-Fat-Protein (%): 84/4/2

Fiber (%): 7.4 (7.4g per 100g)

Calorie Density (calories/pound): 1,208 calories/pound