Sourdough Home

Freshly Ground Whole Wheat Bread Recipe
Part of the Grain Mill Comparison

This recipe is a modified version of one of my favorite yeasted breads. It was created to provide a good platform to test home ground whole wheat flour. I'm using a yeasted recipe to focus on the flour tastes of the bread in the freshly ground whole wheat.

This bread uses a poolish and an autolyse to bring out as many flavors as possible. A poolish brings many of the benefits of sourdough to a bread, though certainly not all. Since we are making this bread to test the flours, I didn't add any gluten. If I was making this for enjoyment rather than flour testing, I'd add about 5 grams of gluten to help the rise.

This recipe makes two 1 1/2 pound loaves.

Making the poolish - about 12 hours before you want to start making the bread mix:

Volumetric Measure (Cups)IngredientGramsBaker's Percentage
2 CupsFreshly Ground Whole Wheat Flour270 Grams100%
1 cup + 1 TBSP + 1/2 tspWater270 Grams100%
1/8 tspInstant Dry Yeast.5 Gram.2%

Cover and allow it to ferment for about 12 hours. It should have reached a peak and be just starting to recede.

Making the Autolyse - classically an autolyse is just flour, water and time. Mix:

Volumetric Measure (Cups)IngredientGramsBaker's Percentage
2 CupsFreshly Ground Whole Wheat Flour270 Grams100%
1 cup + 1 TBSP + 1/2 tspWater270 Grams100%

Cover and allow to stand 1 to 2 hours.

The final dough - mix together:

Volumetric Measure (Cups)IngredientGramsBaker's Percentage
1/2 Cup + 1 TBSPWater140 Grams37.8%
All of itAutolyse, from above540 Grams146%
All of itPoolish, from above540.5 Grams146%
2 1/2 CupsFreshly ground whole wheat flour330 Grams89.2%
1/3 CupFreshly Ground whole rye flour40 Grams10.8%
1/16th tspInstant Dry Yeast.2 Grams.05%
1 1/3 tspSalt7.2 Grams2%

Mix just enough for all the flour to be wet. Stretch and fold every 30 minutes for 3 hours (see our guide to stretch and fold, if needed)

Give the dough one last stretch and fold, allow to rest an hour and form into loaves. When the dough has risen, bake in 425F(218C) on preheated tiles until done, typically 40 to 45 minutes.  Steam the oven.

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