The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat Sandwich Bread

linder's picture

100% Whole Wheat Sandwich Bread

Today's bake was a loaf of Peter Reinhart's 100% whole wheat sandwich bread.  The soaker and wild yeast starter for this loaf used home-milled hard red winter wheat.  In the final dough, I added Sonora white wheat flour milled by Eatwell Farm in Dixon, CA.  The combination produced a loaf of bread that easily filled the 8 1/2 by 4 inch loaf pan. 

We enjoy this bread toasted for breakfast and topped with orange marmalade alongside a cup of hot tea. 



Mebake's picture

Yum! Toasted with marmalade... never tasted marmalade. should be great though.

Lovely lofty loaf, Linder! it rose beautifully.'s picture

Nice loaf Linda!  Love those classy scores.

I bake a 1500 gr loaf of that bread ~ once/five days, but have never used my SD starter, only CY.  Not that I haven't wanted to, but my wife is pretty particular about her 100% ww sandwich bread and I daren't 'experiment'.   But boy, is it tempting.  Guess now I can always blame you :-)

Nice baking!


dabrownman's picture

bread looks well risen and baked.  The crumb has to be fantastic. My wife is just like Tom's - don't mess with her store bought non SD Oroweat 100% WW.  I've made some really nice (not 100%) WW with SD that she will eat till gone and then off to Kroger for Oroweat she goes.

Very nice baking Linda.  Post a crumb shot when you get one?

linder's picture

As requested, here is the crumb shot for this loaf -



Thanks for all the kind words.  Yeah, I'll be away for a week visiting my sister in New Jersey, she's of the Orowheat clan, but maybe I can bake a loaf and see what she thinks?  Hmmm, oh yeah, I'd made a pact with myself not to come off like the know-it-all older sister, so maybe I'll let things be.

varda's picture

I haven't tried the sourdough version of this yet.   Looking forward to it after your post.  -Varda