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    Whole Wheat Bread

    Whole Wheat Bread

    Crispy crust, soft inside - this bread is amazing! Look at this whole wheat goodness!

    Crispy crust, soft inside - this bread is amazing! Look at this whole wheat goodness! I don't buy bread anymore because I can make this perfect whole wheat bread at home. The combination of bread flour and whole wheat flour creates a beautifully balanced bread with incredible flavor and nutrition.

    Using the simple "lift and slap" technique, this no-knead recipe builds the dough's strength without traditional kneading. This therapeutic process creates perfectly shaped loaves with a crispy, flaky crust and really really soft interior. Follow along with the video below to see the exact folding technique that develops that amazing texture.

    Watch this whole wheat bread come together with simple techniques!

    Ingredients

    • 230 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 220 g Bread flour(1 ½ cups)
    • 100 g Whole wheat flour(¾ cup, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 230ml water, 3g fresh yeast, and 4g sugar (optional). Mix until dissolved. Add 220g bread flour, 100g whole wheat flour, and 6g salt. Mix until there's no dry flour visible - no kneading needed.
    2. 2
      First stretch and fold: Cover and let rest for 30 minutes. With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back.
      Timer Available:First Rest (30:00)
    3. 3
      Second stretch and fold: Cover and let rest for another 30 minutes. Repeat - stretch and fold the 4 sides. Lift and slap. This helps build the dough's strength.
      Timer Available:Second Rest (30:00)
    4. 4
      Main rise: Let rise for 2 hours or until the dough doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut, then cut in half. Gently flatten each piece, fold into a ball, and seal. Let rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    6. 6
      Final shaping: Flatten gently, roll and press down with your fingers. Seal the edge by pinching it. Place on tray seam-side down. This process is so therapeutic!
    7. 7
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score and prepare: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the breads and cover with another tray.
    9. 9
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    10. 10
      Cool and serve: Remove from oven. They sing! Hollow sound means they're perfectly baked. So crispy and flaky! Look at this whole wheat goodness - really really soft!
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    They sing! I could listen to this all day. Hollow sound means they are perfectly baked. So crispy and flaky! Look at this whole wheat goodness - really really soft. And the crust sings! Butter, meet bread - YUM!

    Watch the Video Tutorial

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

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