Whole Wheat Loaf


The second bread at pastry school was a whole wheat loaf. Due to all of the bran in whole wheat, you cannot actually make 100% whole wheat bread. there needs to be some bread flour mixed it. I don’t know if it’s even worth talking about how these breads tasted; everything I’ve ever eaten from pastry school is delicious. We also used really high quality ingredients every step of the way, and you can really taste the difference.



  • 300 g whole wheat flour (pre-dough)
  • 24 g honey (pre-dough)
  • 300 mL water (pre-dough)
  • 240 g bread flour (13.5%)
  • 24 g fresh yeast
  • 60 g light rye flour
  • 12 g salt
  • 4 g malt syrup or powder
  • 12 g (whole) milk powder
  • 24 g butter
  • 105 mL water


  1. Mix together the three pre-dough ingredients and set aside for 10 minutes.
  2. Combine the rest of the dry ingredients and form a flour fountain. In the inside, add the water, yeast, and pre-dough.
  3. Knead until the gluten is properly developed. Form a boule, and set on a floured surface. Cover for ~40 minutes (until doubled in size)
  4. Divide into 6 portions and create boules of each. Let rest for 10 minutes (bench rest).
  5. Put boules into 2 buttered loaf pans. Proof for ~45 minutes.
  6. Bake loaves at 400F for 30 – 45 minutes.


  • Barley has many enzymes; it does not form gluten well, but it ferments beautifully. Adding malt allows for long fermentation times.
  • Sprouted flour is extremely healthy and interchangeable with whole wheat flour.
  • Always soak whole wheat flour to help prevent bran from interfering with gluten development.


Forming the pre-dough


Another flour fountain, of course


My bread baking buddy Andrew kneading away!


And bread!

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