Whole wheat bread (version 3)

When I have started to make bread with a bread machine (at that time)  I thought that the best bread should be the one with a lot of whole wheat inside. Although I was not wrong believing that this was one of the healthiest choice, in time I discovered other combinations of flours that could be impressive.
This bread reminds me of those beginning times although qualitatively is superior. I have added a tablespoon of honey but the bread do not taste sweet. It helps instead for the bread to grow more.
Ah, and I forgot again that adding sugars to the bread makes the bread becoming dark faster. Nevertheless, I have not burnt it.


Preferment :
  • 250g bread flour
  • 163g water
  • 5g salt
  • 0.5g fresh yeast

Final dough:
  • 250g manitoba flour
  • 500g whole wheat flour
  • 518g water
  • 15g salt
  • 10.5g fresh yeast
  • 30g honey
  • the above preferment

  1. 20:30 (the day before) Make the preferment 12 hours before. Let it sit at 19ºC.
  2. 8:30 AM Mix the flours and make a short autolyse of 20 minutes
  3. 8:50 AM Mix all ingredients. As the preferment is not so liquid, cut it in pieces and put them in the mixer one by one.
  4. 9:00 AM Bulk fermentation 2h. You can do 1 stretch and fold after 1 hour. I was late for this and I did it after 1h30".
  5. 11:30 AM Divide and shape. I chose to make 3 oblong loaves.
  6. 11:45 AM Final fermentation 2h at 19ºC.
  7. 13:00 Start to preheat the oven.
  8. 13:45 Bake for 15" at 240ºC with steam and then another 30" at 200ºC.

This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 117-118.

My previous whole wheat breads: 


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