100% Whole Wheat/Grain Sandwich Bread 全麥/穀麵包

I think most of us know eating whole grain is beneficial to our health. However, making 100% whole wheat/grain bread is really a challenge. The sharp edge of the bran cuts short the gluten and makes the bread dense rather than soft. One way to tackle this is to allow the whole wheat flour to soak enough liquid so the bran is softened.

Renowned baker Peter Reinhart in one of his books,"Whole Grain Breads" teaches this method. The result is remarkable.

It is a two-day recipe so plan ahead before you begin. Soaker and biga take less than 10 minutes to prepare. I usually make them before going to bed and use them the next day.

Ingredients to make a 13x4x4 inches loaf:
Day 1:
Soaker:
227g freshly milled wheat (or a combination of other grains) flour or store bought whole wheat flour
198g milk/water, room temp
4g salt

Mix all the ingredients together in a bowl for a minute until no dry flour. Cover with a plastic wrap and leave in room temp for 12-24 hours. After that, it can be refrigerated for up to 3 days.

Biga:
227g freshly milled wheat (or a combination of other grains) flour or store bought whole wheat flour
1/4 tsp instant yeast
170g water, room temp

Mix all the ingredients together and knead for 2 minutes. It should feel tacky. Let it rest for 5 minutes and knead again briefly. Cover and refrigerate for 8 hours or up to 3 days.

Day 2
Final Dough:
all the soaker and biga, room temp
57g whole wheat flour
5g salt
7g instant yeast
42g honey or sugar
14g unsalted, soft butter
optional: 20g vital wheat gluten

1) Remove the soaker and biga from the fridge at least 2 hours to warm up. Cut into 12 small pieces.
2) Mix and knead all the ingredients together for the final dough, by hand or stand mixer. The dough should be soft and slightly sticky.
3) Let it rise in a warm spot until it is at least one and a half times of its size.

4) Shape and put in an oiled loaf pan and let it rise again at least one and a half times of its size. Or almost to the rim of the pan.

5) Bake in a preheated 350F oven for 40-45 minutes. (400F for pan with a lid)