Best 2 100 Whole Grain Bread Recipes

100% WHOLE GRAIN BREAD WITH BIGA/SOAKER

Steps:

• .Mix the biga ingredients, cover and let rest for 1 hour at room temperature. Then, refrigerate for 3 to 18 hours.
• Mix the soaker, cover and rest for 4 to 19 hours.
• To make the bread, warm the biga at room temperature or in low heat (
• Spread the biga on a floured counter and layer the soaker over that. Cut dough into 12 pieces and add to mixing bowl.
• Add the remaining ingredients and mix and knead for 7 - 8 minutes. Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
• Do a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope. Turn 90 deg and fold again. Invert and place in an oiled bowl or straight sided clear container.
• Rest for 20 minutes and do another stretch and fold and return to container.
• After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
• Shape into loaves and pan. Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
• Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes. Cool on rack before slicing.

100% WHOLE GRAIN WHEAT BREAD

Steps:

• 1-Place the first five ingredients in the bowl and mix with mixer blade
• 2-Add: 2 cups 100% whole grain wheat flour. (to cool the water and end up with warm dough) Mix and then add 2 tablespoons of active dry yeast. If you are not sure about your yeast, proof it in a little warm water first.
• 3-Add 4 cups of 100% whole grain wheat flour. Mix on very low with mixer blade.
• 4-Change to dough hook. Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough stops sticking to the side of the mixing bowl. It should be tacky to the touch. The trick is the have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most like be 6 1/2 cups but in any case, do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of unbleached flour if you wish. Don't over mix or the bread will be tough.
• 5-When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.. (Tip: if your home is on the cool side, preheat oven on WARM for 2 to 3 minutes, then turn off and let dough rise in the oven turned off oven)
• 6-Grease two bread pans with Crisco or butter. You can also flour the pans to reduce sticking.
• 7-Mix the dough again, just enough to knock it down to close to the original size.
• 8-Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped on both sides and ends are sealed, all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated over for 36 minutes.
• 9-When done, turn the bread out of the pan onto a rack to cool. You can eat it right away (a great time for real butter, but do not wrap it until it is completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. You can freeze it in the foil but do not put it in the refrigerator as it will turn into a brick!