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Honey Wheat Sandwich Bread – 100% Whole Grain


Posted in 100% Whole Grains, American, Bread



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This 100% whole wheat loaf is my idea of the perfect homemade bread. The ingredient list is fairly short and calls for only a few kitchen staples in addition to the requisite whole wheat flour, salt, water, and yeast. Compared to white flour loaves, whole grain breads are also undoubtedly the healthier choice, but its more assertive flavor and denser nature understandably takes a bit of getting used to.



Based on the master formula in Peter Reinhart’s award-winning whole grain breads book, the recipe may seem intimdating at first. The process is spread out over two days, but after trying it a few times, you’ll find that the techniques and scheduling are far more forgiving than other traditional methods.





recipe adapted from Peter Reinhart’s Whole Grain Breads

Yeastspotting at Wild Yeast Blog



Honey Wheat Sandwich Bread – 100% Whole Grain

makes one 8 1/2 x 4 1/2-inch pan loaf







For the Biga (Pre-fermented Dough):

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

instant yeast 1/4 tsp

water, at room temperature 3/4 cup 6 170Biga (Pre-fermented Dough) Instructions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed.



Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.



For the Soaker:

Ingredients Volume Ounces Grams

whole wheat flour 1 3/4 cups 8 227

kosher salt 1 tsp .14 4

whole milk 3/4 cup + 2 tbsp 7 198Soaker Instructions:

Mix the soaker ingredients until evenly hydrated. Cover and leave at room temperature for 12 to 24 hours.



Final Dough Formula:

Ingredients Volume Ounces Grams

all of the biga, cut into small pieces

all of the soaker, cut into small pieces

whole wheat flour 7 tbsp 2 57

kosher salt 1/2 tbsp .18 5

instant yeast 2 1/4 tsp .25 7

honey 2 1/4 tbsp 1.5 43

unsalted butter, melted 1 tbsp .5 14Final Dough Instructions:

Mix Mix all of the ingredients until evenly incorporated



Knead 8 to 10 minutes



Rest 5 minutes



Knead 1 minute to further strengthen the gluten



Bulk Ferment 45 to 60 minutes at room temperature in a lightly

oiled bowl, or until 1 1/2 times its size



Shape loaf pan shape, in a greased 8 1/2 x 4 1/2 loaf pan



Preheat Oven 425ºF/218ºC



Final Proof 45 to 60 minutes at room temperature, or until

1 1/2 times its size

Proofed whole grain honey wheat sandwich dough.



Bake Lower the temperature immediately to 350ºF/177ºC.

Bake for 20 minutes. Rotate the loaf if necessary

and bake for another 20 to 30 minutes, until the

loaf registers 195ºF/91ºC in the center.



Cool At least 1 hour

Whole grain honey wheat sandwich bread crust.