Wheat Bread

Wheat bread on cutting board with bread pan

For 1 1/2 lb loaf:

  • 300g water (1 1/2 cups)
  • 100g ripe sourdough starter (optional)
  • 13g olive oil (1 tablespoon)
  • 20g honey or sugar (1 tablespoon)
  • 7g yeast (2 teaspoons)
  • 200g whole wheat flour (1 1/2 cups)
  • 200g AP or bread flour (1 1/2 cups)
  • 20g vital wheat gluten (2 tablespoons) (optional)
  • 8g salt (1 teaspoon)

Mix till smooth dough is formed, adjusting water or flour as needed. Proof for an hour, then punch down and knead dough to fit a loaf pan. Proof another 40 minutes. Bake on lowest rack for ~10 minutes at 400°F, then lower to 350°F and bake ~30 minutes.

If using in bread machine (T-fal Actibread), place ingredients in that order, then run program 5 adjusting water or flour as needed during mixing until a smooth dough is formed.

Wheat bread on cutting board with bread pan