Yummy Experiment #31: Light Whole Wheat Bread

Some days, I’m just in the mood to bake bread early in the day for our breakfast. No one really likes Mondays, so I thought eating freshly-baked bread will be a great start for the week. I prepared the dough yesterday, so that the dough is ready to use today. I chose Light Whole Wheat Bread after realizing that despite the many baking experiments I’ve conducted at this point, I haven’t used wheat flour yet. How odd is that?

Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Feel free to visit their website artisanbreadinfive.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.

I halved the ingredients and ended up with one round loaf. For this bread, I used:

• 1 1/2 cups lukewarm water
• 1/2 tablespoon granulated yeast
• 1/2 tablespoon kosher salt
• 1/2 cup whole wheat flour
• 2 3/4 cups all-purpose flour

You’ll also need a pizza peel, a baking stone and a broiler tray.

First, I started my experiment by mixing the yeast and salt.

Then I added water…

Followed by the whole wheat flour…it’s my first time to use whole wheat flour.

Last but not the least, the sifted all-purpose flour. I actually put the sifter on top of the container, so the newly sifted flour goes straight inside.

I mixed the dough by hand and left it to rest for two hours at room temperature, then moved it to the refrigerator.

Before baking this morning, I placed a baking stone in the oven with a broiler tray below it and set the oven to 450 F.

I used the entire refrigerated dough, dusted it with a little bit of flour, shaped it into a ball, then placed it on a pizza peel lined with parchment paper and left it to rest for 40 minutes. After resting, I dusted the loaf with flour and slashed the top. I placed the loaf inside the oven, added 1 cup of hot water to the broiler tray below the baking stone and baked the bread for 35 minutes.

That’s how we ended up eating Light Whole Wheat Bread for breakfast today. 🙂

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