Honey Wheat Sandwich Bread – 100% Whole Grain
This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.
Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.
recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog
Honey Wheat Sandwich Bread – 100% Whole Grain
makes one 8 1/2 x 4 1/2-inch pan loaf
For the Biga (Pre-fermented Dough):
Ingredients Volume Ounces Grams whole wheat flour 1 3/4 cups 8 227 instant yeast 1/4 tsp water, at room temperature 3/4 cup 6 170
Biga (Pre-fermented Dough) Instructions:
Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.
Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.
For the Soaker:
Ingredients Volume Ounces Grams whole wheat flour 1 3/4 cups 8 227 kosher salt 1 tsp .14 4 whole milk 3/4 cup + 2 tbsp 7 198
Soaker Instructions:
Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.
Final Dough Formula:
Ingredients Volume Ounces Grams all of the biga, cut into small pieces all of the soaker, cut into small pieces whole wheat flour 7 tbsp 2 57 kosher salt 1/2 tbsp .18 5 instant yeast 2 1/4 tsp .25 7 honey 2 1/4 tbsp 1.5 43 unsalted butter, melted 1 tbsp .5 14
Final Dough Instructions:
Mix Mix all of the ingredients until evenly incorporated
Knead 8 to 10 minutes
Rest 5 minutes
Knead 1 minute to further strengthen the gluten
Bulk Ferment 45 to 60 minutes at room temperature in a lightly
oiled bowl, or until 1 1/2 times its size
Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan
Preheat Oven 425ºF/218ºC
Final Proof 45 to 60 minutes at room temperature, or until
1 1/2 times its size
Proofed whole grain honey wheat sandwich dough.
Bake Lower the temperature immediately to 350ºF/177ºC.
Bake for 20 minutes. Rotate the loaf if necessary
and bake for another 20 to 30 minutes, until the
loaf registers 195ºF/91ºC in the center.
Cool At least 1 hour
Whole grain honey wheat sandwich bread crust.
Whole grain honey wheat sandwich bread crumb.
Links about Peter Reinhart’s whole wheat sandwich bread:
Similar Posts
October 20th, 2008 at 2:13 am
What beautiful loaves! Perfect for making gourmet sandwiches!
Cheers,
Rosa
October 20th, 2008 at 2:52 am
Hi Jude,
This is related to whole wheat baking but more to do with another post of yours on Peter Reinhart’s whole wheat Anadama bread. I hope you dont mind my posting it here.
Inspired by your lovely photo, I followed your adapted recipe but ended up with a totally dense and inedible brick that tasted totally yeasty…
If you don’t specify otherwise, does ‘whole wheat flour’ refer to ordinary whole wheat flour as opposed to STRONG whole wheat flour? I had used ordinary whole wheat in my (pathetic) attempt.
Any idea what happened to my poor loaf? It was looking all right until it went into the oven. I noticed that i didnt get much of a rise in the second proofing. Should it have risen above the top of the bread tin? Mine didnt but i went ahead anyway because it did nonetheless fill up the sides of the tin. It collapsed to half of its height in the oven and had that nasty yeasty taste.
Also, by molasses you meant liquid molasses right? I read somewhere that sugar has an effect on yeast. hmm…
I’m also wondering if it has something to do with my oven. I used a conventional top & bottom heating oven setting – i am currently in between ovens and don’t have a fan-assisted setting. I noticed that the top was very cooked and hard. Could the fact that the top baked too fast have impeded the baking of the insides?? what setting do folks use for baking bread anyway, by the way??? I’m talking amateur, non-professional baking of course: top-bottom or fan-assisted???
SO many questions! sorry! But i don’t want to give up on whole wheat breads and you seem like a good person to ask, having pulled off many beautiful loaves. If you clarify only those questions related to the recipe you posted, i would be grateful already.
THANKS! and happy baking!
October 20th, 2008 at 2:53 am
Beautiful! I’ve never worked with a starter and biga before – this bread truly inspires me to try!
October 20th, 2008 at 4:31 am
this looks great and its healtier too.
October 20th, 2008 at 6:23 am
This looks perfect! I have been wanting to start baking my own sandwich bread, and this is exactly like what we prefer. I can’t wait to give it a try.
October 20th, 2008 at 6:41 am
I love your loaf pans! Sorry, that was the first thing I noticed! Aside from the beautiful pics, of course!
October 20th, 2008 at 9:01 am
I usually like a scored loaf but I have to say that smooth and perfectly rounded crust is calling my name. Awesome as usual.
October 20th, 2008 at 9:14 am
That looks incredibly light for a 100% whole grain bread – not dense at all. Love the color of it too.
October 20th, 2008 at 10:48 am
This is one that’s been on my must bake list ever since I got his book.
Why are there so many gorgeous breads I want to bake?
I really love whole wheat and this looks grand!
October 20th, 2008 at 4:19 pm
Lovely loaves! I absolutely love this recipe. It has become a weekly staple for me. You should try Reinhart’s variations on this one. The Oat Bran Broom Bread (I know it sounds ominously fiber-rich) is delicious too.
October 20th, 2008 at 10:06 pm
I can only imagine the satisfaction that comes from baking your own sandwich bread…!
October 20th, 2008 at 11:06 pm
Beautiful bread! Your loaves look perfect. Gotta love P.R.! I just got this book for the collection.
October 20th, 2008 at 11:49 pm
Great photos they looked perfection, I saw them on tastespotting.com Fab recipe I will try. Yours Audax
October 21st, 2008 at 1:44 am
Jude! I’m smitten, what a lovely loaves of bread! Want to bake some right now! As a matter of fact I think I will!
October 21st, 2008 at 4:32 am
Whoa.. a pumpkinless post.. have you, dare I say it.. run out of pumpkins??
Awesome bread, Jude.. you are bread baker extraordinaire, in my books!
October 21st, 2008 at 5:09 am
how do you come out with perfect loaf after perfect loaf after perfect loaf? amazing.
October 21st, 2008 at 10:55 am
This looks great. Seems to have a really nice crumb. I am always on the look out ofr good whole wheat bread recipes. This one sounds like a keeper.
October 21st, 2008 at 11:37 am
Honey wheat is one of the best combos of food out there. I love the pretzels, twists, and bread… its delicious
When were you living off of bricks and skim milk? Totally puzzled at that…
October 21st, 2008 at 4:05 pm
This looks like a wonderful recipe! Thanks so much
October 21st, 2008 at 8:50 pm
That bread looks good. I am imagining some nice sandwiches made with it.
October 21st, 2008 at 9:07 pm
Thank you! I’ve just started making my own bread and this will come in handy!
October 21st, 2008 at 9:33 pm
W – Did you use whole wheat pastry flour by any chance? I used high-protein whole wheat flour made of hard red wheat from King Arthur Flour. Try this whole wheat recipe and see how it works out for you.
Ning – I am a pyrex whore.
Susan – I was going to cross hatch but it seemed so.. fragile.
Claire – Your post inspired me to try it
Can’t believe I skipped over the MASTER formula in the book after all these bakes. Oat Bran Broom is on the “queue.”
Y – Taking a breather from pumpkins for a bit. Although there are a few coming up.
Adam – It seemed like a good idea a long while ago… Now I know better.
October 22nd, 2008 at 12:07 am
That is one beautiful loaf of bread! Perfect crust and lovely texture from what I can see.
October 22nd, 2008 at 11:17 pm
I love the look of this healthy brown loaf! Bookmarked:)
October 23rd, 2008 at 6:48 pm
Jude, these loaves look amazing! I adore whole wheat breads – one of the few healthier foods that I actually prefer over less healthy versions
October 24th, 2008 at 7:49 am
[...] Honey Wheat Sandwich Bread – 100% Whole Grain ~ Apple Pie, Patis, and Pâté [...]
October 25th, 2008 at 5:35 pm
I tried your recipe this weekend, and it turned out fantastic! Very dense but super-soft and moist, lovely color to the crust…the in-laws loved it. Thank you!
October 26th, 2008 at 4:10 pm
This looks really good, I have yet to try any of Peter Reinhart’s recipes but it is worth it for a good loaf of whole wheat isn’t it?
November 9th, 2008 at 10:25 pm
This bread tastes as amazing as it looks! I was a little intimidated trying a whole wheat bread because they always seem to turn out really dense, but this is perfect sandwich bread. Great recipe and easy to follow. Thanks!
December 14th, 2008 at 10:46 pm
[...] LCBO) so I needed to try a recipe first before I took the plunge. I found an adapted recipe of the 100% whole grain loaf. This is the recipe Reinhart wishes you start off with as it gets you familiar with the [...]
July 30th, 2009 at 4:22 am
I made this bread following your directions, but it was way too wet a dough to knead. Instead, I stirred vigorously, and left the dough on the counter. Well, life intruded, and the dough sat there for 5-6 hours, and resembled soup. Since I couldn’t shape the dough, I used the Bittman no-knead baking method (covered Dutch oven in a very hot oven) and poured the dough in. The bread turned out FANTASTIC!! Nice rise, crusty on the outside, soft on the inside, delicious! Amazing!
September 4th, 2009 at 1:31 am
[...] addition, I’m smelling a loaf of Honey Whole Wheat bread bake as I type this. It’s a new recipe and if it tastes as good as it smells, [...]
September 4th, 2009 at 10:50 am
[...] And now for the new bread recipe I tried, Honey Whole Wheat: [...]
October 13th, 2009 at 11:14 pm
Thanks for the recipe! My bread turned out fantastic. When kneading the dough, I was a little worried because it stayed fairly sticky, but it rose beautifully and had pretty amazing oven spring. I used King Arthur white whole wheat flour.
January 23rd, 2010 at 10:51 pm
[...] Honey Wheat Sandwich Bread | Apple Pie, Patis, and Pate [...]
January 28th, 2010 at 9:38 am
xOYOkV flvezwvoerkw, [url=http://cvcolxyingko.com/]cvcolxyingko[/url], [link=http://vqwadfiujifq.com/]vqwadfiujifq[/link], http://rkjpztbjelmn.com/
March 10th, 2010 at 9:01 pm
I have made this twice. Both times I have followed the directions exactly and both times the bread falls within two minutes of being in the oven.
July 25th, 2010 at 3:23 pm
It is very interesting to learn how prepare the perfect homemade bread. The recipe and process seems so simple and easy to follow. There is real honey in your “Honey Wheat Sandwich Bread.” Thanks for the information.
August 17th, 2010 at 12:39 pm
The recipe you have made to create an actual wheat sandwich pretty impressive. And the extra honey you have added for the flavor seems really yummy.
Oat Roller
January 22nd, 2011 at 1:38 am
i think that 7tbsp of wheat flour is not 56grams…
May 12th, 2011 at 2:37 pm
[...] Honey Wheat Sandwich Bread Recipe – 100% Whole Grain | Apple Pie … Oct 20, 2008 … Honey Wheat Sandwich Bread Recipe – 100% Whole Grain -This 100% whole wheat loaf is my idea of the … [...]
July 29th, 2011 at 4:27 am
Thanks a lot for enjoying this desolated curtilage with me. I am appreciating it referenced untold
January 6th, 2012 at 5:58 am
Great interview Chris. I always like to see interviewers who have done their homework. And you’ve obviously had a lifetime of study.
Intelligent questions on both topics. yacht transport
January 10th, 2012 at 1:46 am
I love to eat Homemade Yogurt its great to gain protein also very delicious when it shakes with bananas,..
March 30th, 2012 at 1:08 pm
”ucuz ucak biletleriniz,ucuz ucak biletleri”
we like this site with my wife thanu soo much for our effort
June 9th, 2012 at 10:56 am
Title…
Ugh, I just wrote a mega comment, but it disappeared when I clicked send. Anyway, I’m not going to retype it again, so I just wanted to say great blog! Better than http://facebook.com!
…
June 10th, 2012 at 9:09 am
Has anyone else noticed the difference in water measurement in the biga. 6 oz. 170 grams, and 3/4 cup are all different amounts of water, which works best?
I have made this recipe 3 times, each time getting a nice loaf, however it does taste a little bitter, is that because of 100% whole wheat?
July 28th, 2012 at 11:50 am
списки мирового бизнеса…
Music started playing anytime I opened up this web-site, so annoying!…