100 Whole Grain Bread With Biga Soaker Recipes

EASY 100% WHOLE WHEAT BREAD

Easy 100% Whole Wheat Bread image

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Provided by Mme Rocha

Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread

Time 3h50m

Yield 12

Number Of Ingredients 6

Ingredients

1 ¾ cups warm water
2 tablespoons honey
¾ teaspoon active dry yeast
3 ½ cups whole wheat flour, or more as needed, divided
1 tablespoon olive oil
1 teaspoon sea salt

Steps:

Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Nutrition Facts : Calories 140 calories, Carbohydrate 28.4 g, Fat 1.8 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 149.7 mg, Sugar 3 g

100% WHOLE GRAIN BREAD WITH BIGA/SOAKER

100% Whole Grain Bread With Biga/Soaker image

This is my take on Reinhart's master recipe in Whole Grain Breads. I make 4 loaves of this a week, currently.

Provided by Red_Apple_Guy

Categories Yeast Breads

Time 1h15m

Yield 2 medium loaves, 32 serving(s)

Number Of Ingredients 11

Ingredients

2 2/3 cups whole wheat flour (341 g, I use fresh ground wheat berries)
9 ounces water (255 g room temperature)
3/8 teaspoon instant yeast (1.5 g)
2 2/3 cups whole wheat flour (341 g)
1 1/4 cups water (297 g room temperature)
1 teaspoon table salt (6 g fine salt)
2/3 cup whole wheat flour (85 g)
1 1/4 teaspoons table salt (7.5 g fine salt)
1 tablespoon instant yeast (10.5.5 g)
2 tablespoons oil (or soft butter, 21 g)
1/4 cup honey (64 g)

Steps:

.Mix the biga ingredients, cover and let rest for 1 hour at room temperature. Then, refrigerate for 3 to 18 hours.
Mix the soaker, cover and rest for 4 to 19 hours.
To make the bread, warm the biga at room temperature or in low heat (
Spread the biga on a floured counter and layer the soaker over that. Cut dough into 12 pieces and add to mixing bowl.
Add the remaining ingredients and mix and knead for 7 - 8 minutes. Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
Do a stretch and fold. On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope. Turn 90 deg and fold again. Invert and place in an oiled bowl or straight sided clear container.
Rest for 20 minutes and do another stretch and fold and return to container.
After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
Shape into loaves and pan. Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes. Cool on rack before slicing.

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