100 Whole Grain Rustic Bread And Pizza Dough Recipes

100% WHOLE WHEAT PIZZA DOUGH

Steps:

• In a small bowl, combine yeast, water and 1 teaspoon sugar; Let sit for five minutes.
• In a large bowl or the bowl of a stand mixer, combine 2 cups flour, salt and remaining teaspoon sugar. Make a well in the center. Add yeast mixture and olive oil.
• Stir with a wooden spoon or the paddle attachment until the dough just comes together. Knead, either by hand or in a stand mixer fitted with the dough hook, for about 5 minutes (2-3 minutes if using a stand mixer). As you knead, add remaining 1/4 cup flour in small increments, just until dough is no longer sticky. (You may not need to add the full 1/4 cup)
• Shape dough into a ball. Place in a lightly greased bowl, turn once to coat, and cover with plastic wrap. Let rise at room temperature until doubled, about 1 hour (up to 2 hours).
• Punch down risen dough and place on a lightly floured surface. Shape dough into a ball. Either wrap dough in plastic wrap and refrigerate/freeze for later use, or bake right away.
• To bake, preheat oven to 475 degrees F. On a lightly floured surface, roll out dough to desired crust thickness and place on a pizza stone or baking sheet. Add your desired sauce and toppings. Bake 10-12 minutes, or until crust is golden brown and cheese is melted. Let rest for about 5 minutes before slicing.
• Enjoy!

100% WHOLE WHEAT PIZZA DOUGH

Steps:

• In a large bowl, combine lukewarm water, yeast and honey. Mix with a spoon, then let sit until foamy, about 5-8 minutes.
• Add in the olive oil, whole wheat flour and salt stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth.
• Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 1-2 hours or until doubled in size.
• Once the dough has doubled in size**, punch it down and divide in two balls. Sprinkle cornmeal onto a floured surface and roll out each dough. Alternatively, use floured hands to stretch the dough into a circle, then place on the prepared baking sheet and stretch a little more, pinching the edges of pizza dough to form a crust. To get the dough super thin, briefly roll with a rolling pin.
• Garnish the pizza with toppings of your choice and bake at 450°F (230°C) for 15-20 minutes***, or until the edge is golden and crispy.

WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF

Steps:

• Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
• Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
• Cover mixing bowl and let sit.
• First Bulk Fermentation Period
• The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
• At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
• Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
• Second Bulk Fermentation Period
• After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
• Third Bulk Fermentation Period
• Remove dough from refrigerator and let sit at room temperature again.
• As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
• This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
• Shaping and Proofing
• (See notes and video below)
• Prepare a lined proofing basket by generously flouring the inside and set it aside.
• Lightly flour a large work surface and turn the dough out onto it.
• Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
• Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
• [Optional] Lightly flour the top of the dough (and your hands).
• Start at one end and roll the dough rectangle into a cylinder.
• Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
• Cover and let sit for 1 - 1.5 hours.
• Baking
• From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
• Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
• Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
• Remove bread and place on cooling rack for at least a couple hours before cutting.

100% WHOLE GRAIN PIZZA DOUGH

Steps:

• dissolve honey and yeast in warm water, let sit for about 7 minutes.
• stir in salt, flours, and gluten.
• knead for 5 minute place dough in bowl sprayed with cooking spray. cover and let rise 45 minutes. punch down and divide in half. roll out and place on 2 12 inch pizza pan sprayed with cooking spray.
• preheat oven to 450 degrees and bake for 5 minutes. remove from oven and put on selected toppings. i use roasted veggies. bake for 15 minutes. mmmmm!

WHOLE GRAIN SOURDOUGH PIZZA

Steps:

• Levain/Starter
• Prepare your 160g of starter by mixing 30g starter with 65g water and 65g flour. This is approximately a 1:2:2 starter preparation, but other builds are fine too. Mark your jar with a rubberband and let it sit overnight or until at least doubled.
• Saltolyse
• Mix the flour, water, and salt together in a bowl. Cover and let sit about 1 hour.
• Fermentation and Gluten Development
• Add the ripe starter to the dough, stretching, folding, and gently squishing the starter into the dough.
• Cover and let the dough rest for about a half hour. Then do two rounds of coil folding or dough rolling, one lamination, and one final round of coil folding. Separate each of the four rounds of gluten development with a 20-30 minute covered rest. Here are videos showing how to coil, roll, and laminate dough.
• When the dough has expanded by 50-75%, end the bulk fermentation. For my warm ambient temperature, this was four hours after adding the starter to the dough.
• Preshape and Second Rise
• Lightly oil a baking pan, or several small bowls, or several 16-ounce round takeout containers (photo above) to hold the dough balls during the final proof.
• Scrape the fermented dough out onto a lightly floured work surface and divide the dough into four pieces of about 320g each. (You can make the pieces larger or smaller if you want.)
• Roll each dough piece into a ball, place it in your proofing container(s), and cover. If using a pan, you can put the entire pan in a plastic bag.
• The final proof can be at room temperature for 1-3 hours or in the refrigerator for 12-24 hours (possibly longer). Various combinations of room temperature and cold proofing work too, and duration depends on the dough and room temperatures.
• Oven Preheat and Topping Prep
• Set your oven and pizza stone to preheat at 500°F for at least 30 minutes. I use an infrared thermometer to confirm my stone's temperature before baking and sometimes between pizzas too.
• If your dough is refrigerated, you can bring it out to room temperature to start warming up for easier stretching. After a 24-hour refrigeration, I got good results with both warmed up dough and with the one dough I left in the refrigerator until the last minute.
• Set up your toppings, sauce, cheese etc. and the area where you will be forming your pizzas.
• Prep a small bowl of flour or cornmeal to put on your pizza peel, or several 14x14-inch sheets of parchment paper. I like to run coarse cornmeal through my Mockmill on a medium-fine setting to make the chunks a little smaller.
• Shaping
• Sprinkle flour and cornmeal on your pizza peel or lay out a square of parchment paper.
• Lightly flour your countertop. Remove a dough ball from your proofing container and lay it on the flour.
• Place your fingers in the center of the dough and gently push the edges outward.
• Flour your hands, and then grasp one side of the dough circle with both hands and lift the dough off the counter. Holding the top edges of the circle (10 o'clock and 2 o'clock), let the dough stretch downward while you rotate and re-grab the dough like you're turning a steering wheel. This will develop about a 1-inch crust edge and stretch the middle of the circle. Try not to let any part of the dough get thin enough to see through or you may end up with a hole. If you do tear the dough, re-roll it and move on to another ball while the gluten in the re-rolled ball relaxes for a minimum of 15 minutes.
• Lay the stretched out dough on your pizza peel or parchment. If using a peel, check that the pizza can move by jerking the peel forward and backward to see if the dough slides. If it doesn't slide, lift the stuck area of dough and flour underneath it, Do this until you have an easy slide. It's fine if the dough sticks to the parchment paper. If you need to adjust the dough on the parchment, reach under the dough with one hand and pull it outward.
• Now top your pizza dough to your liking. Try not to take a long time doing this, because the longer the dough is on the peel, the more likely it is to begin to stick. (Use parchment paper if you expect to top your pizza very slowly.)
• Before approaching your oven with the pizza, check again with the quick forward and backward motion of the peel that your pizza can still slide.
• Baking*
• Slide your pizza onto the hot pizza stone and bake for 8 minutes, then switch the oven to broil for 1 minute more.
• While this pizza is baking, shape the next ball of dough and put toppings on it.
• Remove the pizza from the oven with a peel or metal spatula, or even by tugging on a corner of the parchment paper. Put the pizza on a cooling rack if you're not eating right away to keep the bottom from getting damp.
• Leave the empty oven on broil for one minute to reheat the stone, then switch back to bake mode and load the next pizza.
• Repeat until all the pizzas are cooked.
• *For baking these pizzas in an Ooni pizza oven, see the instructions in the Sourdough Pizza recipe

RUSTIC MULTI-GRAIN BREAD

Steps:

• In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a small saucepan, heat the milk, water and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

100% WHOLE WHEAT, MULTIPURPOSE DOUGH - PIZZA, BUNS, BREAD

Steps:

• Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
• Knead by dough hook for 7 - 8 minutes.
• Stretch and fold and place in an oiled container to rest.
• After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
• After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
• For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
• Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
• Preheat oven to 375 F.
• When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
• Bake 4 to 6 more minutes until the rolls are 200 F internally.

RUSTIC MULTI-GRAIN BREAD

Steps:

• In a mixing bowl, combine 2 cups all-purpose flour, whole wheat flour, rye flour, sugars, yeast and salt. In a saucepan, heat the milk, water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat until smooth. Stir in enough remaining all purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Roll each into a 15-in. rope. Twist two ropes together; pinch ends to seal. Repeat with remaining dough. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled,a bout 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool.

100% WHOLE GRAIN RUSTIC BREAD AND PIZZA DOUGH

Steps:

• To make bread using this recipe, follow the instructions for pain à l'ancienne (page 52), adding the sugar at the beginning of the process. To make pizza dough, follow the instructions for neo-Neopolitan pizza dough (page 67), again adding the sugar at the beginning of the process.
• You can make a multigrain variation using 80 percent whole wheat flour and 20 percent (by weight) other whole grain flours in any combination. Just be sure the total weight still adds up to 24 ounces (680 g). Also, reduce the water by 1 ounce (28.5 g).