20% Whole Wheat, 70% Water

Continuing my experiments with bread, here is a simple sandwich bread made using All Purpose Flour, Whole Wheat Flour and a higher hydration for softness.

  • All Purpose Flour : 380 grams.
  • Whole Wheat Flour : 100 grams.
  • Water: 340 grams (70% of combined flour weight).
  • Honey : 32 grams.
  • Yeast: 7 grams.
  • Salt: 10 grams.
  • Butter: 28 grams, softened.
  • Milk Powder : 37 grams.

Combine together all the ingredients except the butter. Let the flour get wet but do not start kneading. Leave it for about 20 minutes.

Start kneading. Knead till the dough is a soft and stretchy ball. Since its a high hydration dough, treat it with love and sing a lullaby or two.

When the dough is able to almost pass the windowpane test, add the butter. Knead it in. The butter is after the gluten has already formed its stretch as it can get inhibited in the presence of the fats.

First rise till the dough has doubled.

Shape into a loaf and let it proof till its perfectly ripe.

An olive oil wash tastes really good on these breads. Into a preheated oven at 180C for about 30 minutes. Check the internal temperature. 93C means the bread is ready.

Rub a little butter on the crust.

Let the bread fully cool before you slice it. I used milled whole wheat flour and not a commercially available packaged product. So it has a lot more roughage. This absorbed a lot of the water. If you have very fine whole wheat flour, you may want to reduce the water percentage.


Published by Imran

A s/w engineer by profession, I cook for my family.

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