Whole Wheat Recipe
Make Whole Wheat Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Optional add-ins / finishing
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C) with honey and the active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If mixture doesn’t foam after 10 minutes, discard and try with new yeast.
- 2
Mix dry ingredients
In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), whisk together the whole wheat flour, bread or all-purpose flour, and salt until evenly combined.
- 3
Combine wet and dry
Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture, olive oil, and optional warm milk. Stir with a wooden spoon or mixer on low until a shaggy dough forms. If dough feels very dry, add water 1 tablespoon at a time until it comes together; if too sticky, add up to 2 tablespoons more bread flour.
- 4
Knead
Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low with the dough hook for 6–8 minutes. The dough should be slightly tacky but not sticky; adjust with small amounts of flour or water as needed.
- 5
Optional add-ins / finishing
- 6
Incorporate seeds and oats (optional)
If using seeds/oats, gently punch down the risen dough and spread it on a work surface. Sprinkle the oats, sunflower seeds, and flaxseeds over the dough, then fold and knead gently 6–8 times to incorporate evenly. Do not overwork; just enough to distribute add-ins.
- 7
Shape and second rise
Shape the dough into a round loaf (boule) or an oval (batard) and place it on a parchment-lined baking sheet or into a lightly oiled loaf pan. Cover loosely with a lightly oiled piece of plastic wrap or a clean towel and let rise again until puffy and nearly doubled, about 45–60 minutes.
- 8
Preheat oven and prepare for steam
About 30 minutes before baking, preheat oven to 425°F (220°C). Place a shallow metal pan on the bottom rack to create steam, or plan to spray the oven with water just after loading the loaf. If brushing, combine the extra olive oil or melted butter with 1–2 teaspoons water and have it ready.
- 9
Score and bake
Just before baking, brush the loaf lightly with the oil/butter mixture and score the top with a sharp knife or lame (one or several shallow slashes about 1/4 inch deep) to control expansion. Carefully pour 1/2 cup hot water into the shallow pan (if using) to create steam and quickly slide the loaf into the oven. Bake at 425°F (220°C) for 12 minutes, then reduce oven temperature to 400°F (200°C) and bake another 18–25 minutes until crust is deep golden brown and the internal temperature reads 200–205°F (93–96°C). Total bake time ~30–37 minutes depending on size.
- 10
Cool
Remove the loaf to a wire rack and let cool at least 45 minutes before slicing. Cooling allows the crumb to set and prevents a gummy texture.
