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    4-Ingredient Daily Whole Wheat Bread

    4-Ingredient Daily Whole Wheat Bread

    I make this daily whole wheat bread when I need an easy no-knead formula that still gives me a crispy crust and soft interior. The process is simple: mix, rest, fold, shape, and bake covered for a beautiful finish.

    4-Ingredient Daily Whole Wheat Bread

    Ingredients

    • 220 ml water
    • 3 g fresh yeast(or 2 g dry yeast)
    • 220 g bread flour
    • 100 g whole wheat flour
    • 6 g salt

    Instructions

    1. 1
      Mix 220 ml water with 3 g fresh yeast (or 2 g dry yeast) until dissolved.
    2. 2
      Add 220 g bread flour, 100 g whole wheat flour, and 6 g salt. Mix until no dry flour remains.
    3. 3
      Cover and rest for 30 minutes.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold all 4 sides with wet hands, then lift and slap once or twice.
    5. 5
      Cover and rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    6. 6
      Repeat one final stretch-and-fold round.
    7. 7
      Cover and let rise until doubled, about 2 hours.
      Timer Available:Bulk Rise (2:00:00)
    8. 8
      Turn out the dough, divide into 4 equal pieces, and pre-shape each into a tight ball. Rest uncovered for 10 minutes.
      Timer Available:Bench Rest (10:00)
    9. 9
      Tighten each dough ball again, place on a baking tray, cover with a towel, and proof for 30 minutes.
      Timer Available:Final Proof (30:00)
    10. 10
      Dust lightly with flour, score, add a few drops of water around the tray, and cover with a second tray. Bake at 220°C for 20 minutes.
      Timer Available:Covered Bake (20:00)
    11. 11
      Remove the top tray and bake for 10 more minutes until golden and crisp.
      Timer Available:Final Bake (10:00)
    Snapshot_3385
    Snapshot_3386

    Watch the Video Tutorial

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

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