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    Perfect Whole Wheat Bread

    Perfect Whole Wheat Bread

    Soft and fluffy with incredible aroma - stays fluffy like a cloud
    I'm excited to share this incredible whole wheat bread recipe with you! The combination of bread flour and whole wheat flour creates a loaf with an amazing aroma, a beautiful golden crust, and an incredibly soft interior that stays fluffy like a cloud. What makes this recipe special is the simple starter technique that gives the bread such wonderful texture and flavor. The dough uses a "lift and slap" method instead of traditional kneading, making it much easier to work with.

    How to Make Perfect Whole Wheat Bread

    Follow along to see the simple starter technique and lift-and-slap method

    Follow along with my video for a complete visual guide! You'll see exactly how it's done, from preparing the starter to achieving that perfect fluffy texture. Watch how the whole wheat flour creates incredible flavor and aroma!

    Ingredients

    • 50 ml Water(for starter (3½ tbsp))
    • 6 g Fresh yeast(or 3g dry yeast (1 tsp))
    • 60 g Bread flour(for starter (½ cup))
    • 210 ml Water(for dough (¾ cup + 2 tbsp))
    • 220 g Bread flour(for dough (1½ cups))
    • 100 g Whole wheat flour(¾ cup)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Make the starter: Make the starter by mixing water (50ml) with fresh yeast (6g) or dry yeast (3g). Add bread flour (60g) and mix well. Cover and let rise for 20 minutes until very active.
      Timer Available:Starter Rise (20:00)
    2. 2
      Mix the dough: Add water (210ml), bread flour (220g), whole wheat flour (100g), and salt (6g) to the starter. 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)
    3. 3
      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 - this "lift and slap" technique is super effective! Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    4. 4
      Second stretch and fold: Repeat the stretch and fold process, this time lifting and slapping more gently. Cover and let rest for another 30 minutes.
      Timer Available:Third Rest (30:00)
    5. 5
      Third stretch and fold: Do one more stretch and fold session, being even gentler with the slaps. This step is optional but highly recommended for whole wheat bread. Leave to rise until doubled in size, usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    6. 6
      Shape into balls: Sprinkle flour on your work surface and fold the dough to make it easier to cut. Cut the dough in half and shape each piece into a ball, sealing and tightening the surface as you go. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    7. 7
      Final shaping: Tighten the surface of each ball again and move them to a baking tray. Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score the loaves: Sprinkle the loaves lightly with flour and smooth it with your hand. Score the bread with a sharp blade or knife in a rustic pattern. Sprinkle a little water around the loaves.
    9. 9
      Bake: Cover with another pan of the same size and bake at 440°F (225°C) for 25 minutes. Remove the top tray and bake for 10 more minutes until the crust is golden and the bread sings when tapped.
      440°F (225°C)
      Timer Available:Baking Time (35:00)
    10. 10
      Cool and serve: Let the bread cool slightly before slicing. The crust will be crispy and the inside incredibly soft and fluffy. Enjoy with butter or your favorite spread!
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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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