Whole wheat bread (version 2)

It has been some time since I did my last bread with pure whole wheat flour. I almost forgot the strong aroma, the dark color and heaviness of this type of bread.


  1. Mix all ingredients in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
  2. Bulk fermentation 1h at room temperature.
  3. Preshape 2 round loaves and let the dough relax for 15 minutes.
  4. Shape as boules.
  5. Final fermentation in lightly floured bannetons 1h30 at 24ºC.
  6. Bake for 45 minutes with steam in the first 15 minutes.

This recipe was inspired from Le Larousse du pain - Eric Kayser, page 80.


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