The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole Wheat sandwich loaf

daveazar531's picture

100% Whole Wheat sandwich loaf

I was in the mood to bake on Saturday, all I had in the house was a bag of store brand Whole Wheat flour so looked around the fresh loaf for something to bake that will require the least about of ingredients but still give me a nice sandwich loaf for the next few days. I’ve always been a fan of txfarmers super fluffy breads so after checking her blog index I found this 100% whole wheat bread

The below was inspired by her blog post but is actually a very different bread

Mix by hand 100g of flour with 85 grams of Guinness beer and a half teaspoon of SAF Instant Yeast. Once well combine, drizzle a tiny bit of oil on the ball of dough and roll it around the bowl.

I let it rest covered for 4 hours at room temp. You could leave it in the fridge over night to develop more favor but I wanted to bake the same day.

Add the malted barley syrup and butter to the milk and nuked it for 30 seconds. I stirred those ingredients until the syrup was mixed in and nothing settled to the bottom of the cup. I then added everything to the mixing bowl and use the paddle until combined. I then let the dough rest for 10 minutes before switching to the dough hook for 10 minutes on 2.

I then did 3 S&F‘s every half hour. I added a splash of water to my hands for the first S&F but it’s very easy dough to work with and no extra flour was needed. By the third fold the dough had good structure and was ready to go.

I divided the 900 gram dough into 3 parts and reshaped them into loafs and bench rested them for a few minutes. I then smashed them down and rolled them tight and put them into a loaf pan to proof for 90 minutes. I didn’t grease the loaf pan but I should have in hindsight. I’d recommend either greasing the pan or laying some parchment down on the bottom. I had a little trouble getting the finished bread out of the loaf pan

I preheated the oven to 375 and baked the load for about 40 minutes. I put a digital probe into the center of the loaf at 35 minutes and waited for it to hit 195. Overall I’m happy with the way the bread came out, it had a soft flavorful crumb with a good textured crust.


dabrownman's picture

between a couple of slices of that and be very happy!  Well done and

Happy Baking

daveazar531's picture

We ate it with some homemade french onion soup that night and I had to help myself to a PB&J for lunch the next day.. YUMMM

thanks for your comment