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Freshly Ground Whole Wheat Bread Recipe

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 myself, 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:

  • 270 grams freshly ground whole wheat flour
  • 270 grams water
  • 1/2 gram instant yeast
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:

  • 270 grams freshly ground whole wheat flour
  • 270 grams water
Cover and allow to stand 1 to 2 hours.

The final dough - mix together:

  • 140 grams water
  • the autolyse and poolish from above
  • 330 grams freshly ground whole wheat flour
  • 40 grams freshly ground rye flour
  • 0.2 grams instant yeast (yes, point two grams)
  • 7.2 grams salt
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.

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