Umami
Umami

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1/1 Whole Wheat Bread (Sally’s Baking Addiction)

Carb

1 serving

servings

5 hours 10 minutes

total time

Ingredients

240g water at 43°C

82g whole milk at 43°C

2 and 1/4 tsp (7g) yeast

260g whole wheat flour

63g honey

43g butter, softened to room temp

1 tsp fresh lemon juice (or apple cider vinegar)

173g whole wheat flour, plus more as needed

1 1/4 tsp salt

Directions

Note: This recipe has 3 rises and 1 bake, about 60 mins each.

Sponge and 0th rise: In a small bowl, weigh out and microwave 240g water and 82g milk for 2 mins. Arrange a tray in the bottom of oven. Boil kettle. Put thermometer in milk. In a large bowl, weigh out 260g wholewheat flour and add 2 1/4 tsp yeast. When milk hits 43C, add to flour and stir with spatula to make thick batter. Cover with large piece of cling film (to be used later for whole loaf). Pour boiling water into tray. Place thermometer in oven. When oven hits room temp, place sponge in oven allow to double in size at room temperature, about 60–90 minutes up to 2 hours. See pictures.

Mix the dough: In a plastic container, put water in microwave and run for 2 mins. In a small bowl, weigh out and chop 43g butter in steam filled microwave. Combine 63g honey, 1 tsp lemon juice, and 1 1/4 tsp table salt then add butter and mix. Add these and 173g flour to the sponge. Mix with spatula until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour tbsp at a time until you have a workable dough, similar to the photos. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.

Knead: Turn out dough into silicone mat and rinse bowl. Using plastic gloves and silicone spatula to scrape the mat, knead on a lightly floured silicone mat for 8–10 full minutes. If the dough becomes too sticky during the kneading process, add 1 more tbsp of flour at a time to make a soft, slightly tacky dough. Poke and if it slowly bounces back, your dough is ready to rise. Tear off a golfball-size piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.

1st rise: Boil kettle. Place boiling water into oven tray. Add thermometer. Lightly grease large bowl with oil and pastry brush. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with cling film. When oven reaches 25°C, place dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size. (Do not overproof or place dough in too high temp.)

Shape: Grease loaf pan with pastry brush and line with baking paper. Punch dough down to release the air. Roll the dough out into a large rectangle, about 20cm×38cm inches. TIGHTLY roll it up into an 20cm log making sure it is fully incorporated and not loose. Place in the prepared loaf pan. There should be plenty of room on the sides.

2nd rise: Cover and allow to rise on cold countertop until it’s about 1 inch above the top of the loaf pan, about 45–60 minutes. (Do NOT use oven or allow to overproof, double in pan, or spill over sides.) Place wire rack on countertop. After 30mins, adjust oven rack to a lowest position and preheat oven to Gas 4.5, 350°F (177°C). Boil kettle and add water to oven. Place the bread towards the bottom of the oven so the top doesn’t burn. (Do not put loaf pan down harshly or it will collapse.)

Bake time: Bake and loosely tent pan with foil around the 20-minute mark if it’s too brown. Insert thermometer. The bread is done when the centre is 90–93°C, about 36–40 minutes total, until golden brown on top. Cool in pan on wire rack for a few minutes. Sharpen knife with knife sharpener then remove and slice, or let cool completely.

1 serving

servings

5 hours 10 minutes

total time
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