beginner friendlywhole grainartisan
    Perfect 4-Ingredient Whole Wheat Bread

    Perfect 4-Ingredient Whole Wheat Bread

    Fluffy texture with whole wheat flavor and crispy crust
    This bread is the fluffiest! With a thin, crispy crust and incredible softness inside, this 4-ingredient whole wheat bread is proof that simple can be spectacular. The whole wheat flour adds amazing flavor while keeping the texture light and airy. Using the "lift and slap" technique builds gluten structure without traditional kneading, and baking it in a deep pot creates the perfect steam environment for that crispy crust.

    How to Make Perfect 4-Ingredient Whole Wheat Bread

    Follow along with this visual guide to see the complete bread-making process

    You can follow along with the video above to see exactly how the dough should look at each stage. I'll show you the lift-and-slap technique and how to shape the dough into a perfect round loaf.

    Ingredients

    • 230 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 220 g Bread flour(1½ cups)
    • 100 g Whole wheat flour(¾ cup)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (230ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (220g), whole wheat flour (100g), and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, then lift and slap. Leave to rise until it has doubled in size, usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Shape the loaf: Sprinkle flour on your work surface and fold the dough in half. Pat down to make a long strip - make it as long as you can. Start rolling tightly, then roll in the opposite direction to shape it into a perfect ball. Seal the sides and bottom.
    5. 5
      Final rise: Place the shaped dough in a deep pot (this is what you'll bake it in). Cover with a towel and let rise for 1 hour.
      Timer Available:Final Rise (1:00:00)
    6. 6
      Prepare for baking: Lightly sprinkle flour over the bread and smooth it with your hand - it's so nice to the touch! Score the bread with a sharp blade or knife. Sprinkle a little water on the sides (just a few drops to create steam).
    7. 7
      Bake: Cover with a lid or another pan and bake at 430°F (220°C) for 20 minutes. Uncover and bake for 10 more minutes until the crust is golden.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    8. 8
      Cool and serve: The aroma is spectacular! The bread should sing when tapped. Let cool slightly, then slice to reveal the incredibly soft interior. It begs for some butter!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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