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    Quick Whole Wheat Bread

    Quick Whole Wheat Bread

    Crispy crust, soft inside - whole wheat flour adds a delightful aroma

    Crispy crust, soft inside - this bread is amazing! 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 delightful aroma and adds nutritional value while maintaining a soft, tender crumb.

    Using the simple "lift and slap" technique, this no-knead bread develops incredible texture without traditional kneading. The whole wheat flour adds depth of flavor and a subtle nuttiness that makes every bite special. Follow along with the video below to see the exact folding technique and shaping method.

    Watch the full process and see how to achieve that perfect texture!

    Ingredients

    • 230 ml Water(1 cup)
    • 4 g Fresh yeast(1 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 (1 cup) water, 4g (1 tsp) fresh yeast, and optional 4g (1 tsp) sugar. Mix until dissolved. Add 220g (1½ cups) bread flour, 100g (¾ cup) whole wheat flour, and 6g (1 tsp) salt. Mix until there's no more dry flour visible. No kneading needed.
    2. 2
      First rest: Cover and let rest for 30 minutes at room temperature.
      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 each to the center. Lift the dough and slap it back into the bowl using the "lift and slap" technique.
    4. 4
      Second rest: Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    5. 5
      Second stretch and fold: Repeat the stretching and folding. Lift and slap again. Then let proof for 2 hours or until the dough doubles in size.
      Timer Available:Bulk Rise (2:00:00)
    6. 6
      Shape the rolls: Sprinkle flour on your work surface. Fold the dough so it's easier to cut into 6 equal parts. Flatten each piece slightly, roll and make into a ball by rubbing against the work surface to seal. Let the balls rest for 10 minutes.
      Timer Available:Bench Rest (10:00)
    7. 7
      Final shaping: Give each ball a quick fold to tighten the surface and seal again. This ensures they hold their shape better during baking.
    8. 8
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Proof (30:00)
    9. 9
      Prepare for baking: Sprinkle a thin veil of flour on top and smooth it with your hand. Score the bread with a sharp blade or knife. Place on a baking tray, splash some water between the breads and cover with another tray.
    10. 10
      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)
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    The crust is so crispy! When you break these open, they sing beautifully. The inside is incredibly soft, and the whole wheat flour adds an incredible aroma. Perfect with butter - the crispy exterior and tender crumb create the perfect bite every time!

    Watch the Video Tutorial

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

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