100% Whole Wheat Bread

This is 100% whole wheat sandwich bread adapted from the book "Whole Grain Breads". It's a moist loaf and very light for a 100% loaf.

The recipe calls for both a biga and a soaker. A biga is a flour and water mixture with a very small amount of yeast. The biga is made a day ahead so it can ferment and give a lot of flavor to the loaf. A soaker is mixture of flour, liquid, and salt that is made a day ahead so it can become fully hydrated. These both can be mixed by hand in a small amount of time.

One problem with whole wheat bread is dryness due to the grain not being fully hydrated when mixed. This recipe takes care of that problem.

100% Whole Wheat Bread
(makes one loaf)


Biga
1 3/4 c whole wheat flour (227 g)
1/4 t instant yeast (1 g)
3/4 c tepid water (170 g)

Mix together very well, making sure all flour is incorporated. Place in a covered container and refrigerate.

Soaker
1 3/4 c whole wheat flour (227g)
1/2 t salt (4 g)
3/4 c plus 2 T buttermilk (198g)
Mix together very well, making sure all flour is incorporated. Place in a covered container and refrigerate.

Dough
biga
soaker
7 T whole wheat flour (56g)
1/2 t salt (5g)
2 1/4 t instant yeast (7g) (same as bread machine yeast)
2 T honey (43 g)
1 T butter (14g)

On baking day, remove the biga and soaker from the refrigerator a couple of hours before you start, to take the chill off. Cut the biga and soaker into pieces and add everything else. Mix and knead until ingredients are evenly distributed. Knead for 4 or 5 minutes, adding no more extra flour than necessary. The dough should be very tacky, almost sticky. Make adjustments with extra flour or water until you achieve this consistency. Place in an oiled bowl and allow to rise for about 45 to 50 minutes until it increases by about half. Form into a loaf and place in a large oiled loaf pan (about 9x5"). Sprinkle with bran, wheatgerm, or sesame seeds if desired. Let rise for 45 to 50 minutes until it increases by about half.
Meanwhile, preheat oven to 425. After putting the loaf in the oven, lower the temperature to 350 and bake for 40 to 50 minutes. Cool for one hour before slicing.