Bread
Almost Whole Wheat Bread
This recipe yields a loaf of bread that uses both bread flour and a bit of yeast for structure. It goes through two distinct rises, first for about ninety minutes, then a second hour-long proof. After shaping, it bakes at a moderate temperature until golden. The result is a bread with a good crumb, suitable for slicing.
Method
2 steps · 45 min total
- 01
Prepare and Rise Dough
Start by combining the yeast dough in a bowl and whisking to blend. Knead until the dough is smooth, then cover the bowl with plastic wrap. Let it rise for the first time until it doubles in size, which should take about 90 minutes.
After the first rise, add the remaining dough ingredients (everything except the butter) to the yeast dough and whisk them in. Once blended, add the butter. Knead the dough until it forms a sheer sheet when you gently pull it, indicating good gluten development. Cover it again with plastic wrap for a second rise, letting it proof for about an hour.
Once the second rise is complete, punch down the dough to release the air. Divide the dough into 3 portions and let them rest for 15 minutes before shaping.
