Best Whole Grain Loaf Recipes

SEEDED WHOLE GRAIN LOAF

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

WHOLE GRAIN SOURDOUGH RUSTIC COUNTRY LOAF

Steps:

• Combine salt with flour in a mixing bowl, then add water and mix either by hand or with a dough whisk until fully incorporated into a "shaggy mass."
• Add starter and mix / squish by hand until fully incorporated. The process of incorporating the starter is a bit of primary kneading and should result in the dough smoothing out some, but don't go nuts. As soon as the starter is fully incorporated, you're done.
• Cover mixing bowl and let sit.
• First Bulk Fermentation Period
• The first (of three) bulk fermentation period is at room temperature which for me is 73 - 75 degrees F, and lasts about 10 hours.
• At about an hour in, do 5-10 minutes of hand kneading (see notes and video below) until the dough develops some strength and elasticity and becomes noticeably smoother. Cover and let sit.
• Every 1-2 hours (exact timing is not important - really!) do a short round of stretching and folding to re-develop the dough's elasticity (see notes and video below). Then re-cover and let sit.
• Second Bulk Fermentation Period
• After about 10 hours, or whenever the dough has risen to about 1.5 times its original volume, put the covered bowl of dough into a cold (~40 F) refrigerator and let sit (for me, this is overnight) for about 10 hours.
• Third Bulk Fermentation Period
• Remove dough from refrigerator and let sit at room temperature again.
• As the dough warms up, resume periodic stretch and folds. Dough should be feeling progressively more lively, developing a bit of sour aroma, and eventually starting to bubble some.
• This final bulk fermentation period is the hardest to put a time length on. Getting it right matters, and it will totally depend on how active your starter is, how warm your kitchen is, and a whole host of other mostly invisible things. You are shooting to finish this period when the dough has risen to 2 - 2.5 times its original volume and ideally is actively blowing a few bubbles. I've had this take anywhere from 4 - 8 hours depending on this and that. Your mileage may vary. Try not to overshoot this - you'll probably have a better result erring on the too soon side than the too late side.
• Shaping and Proofing
• (See notes and video below)
• Prepare a lined proofing basket by generously flouring the inside and set it aside.
• Lightly flour a large work surface and turn the dough out onto it.
• Wet your hands, punch down the dough and then stretch and flatten it into a large thin rectangle.
• Fold dough in half from top to bottom and press top into bottom, flattening again but not as big as the initial rectangle. At this point, you want the height of the dough rectangle to be right about the length of your proofing basket (no more than that).
• [Optional] Lightly flour the top of the dough (and your hands).
• Start at one end and roll the dough rectangle into a cylinder.
• Keep track of the seam and transfer the dough cylinder into the lined, floured proofing basket seam-side up.
• Cover and let sit for 1 - 1.5 hours.
• Baking
• From 30 - 60 minutes after transferring dough into proofing basket, pre-heat oven and clay baker to 450 degrees F ~ about 20 - 30 minutes.
• Uncover dough and transfer from proofing basket into base of clay baker, score top of dough, cover and bake at 450 F for 25 minutes.
• Uncover clay baker, reduce oven temperature to 400 F and bake uncovered for another 20-25 minutes (or until desired crust color develops).
• Remove bread and place on cooling rack for at least a couple hours before cutting.

WHOLE-GRAIN MORNING LOAF

Steps:

• Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid.
• Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt.
• Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed.
• Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.

WHOLE GRAIN LOAF

Steps:

• In a large bowl, dissolve yeast in warm water. Add the cottage cheese, honey, oil, salt, egg and 1-1/2 cups all-purpose flour; beat until smooth. Stir in whole wheat and rye flours, oats, wheat germ and enough remaining all-purpose flour to make a soft dough., Tun onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down; let rest for 10 minutes. Shape into a ball. Place on a greased baking sheet sprinkled with cornmeal. Cover and let rise until doubled, about 30 minutes. , Beat egg white and cold water; brush over dough. sprinkle with sesame seeds. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack.

WHOLE-GRAIN MORNING LOAF - STEWART

Steps:

• Preheat oven to 375 degrees. Coat a 10-by-5-inch loaf pan with cooking spray. Wrap apple in paper towels; squeeze out liquid. Whisk together the flours, wheat bran, wheat germ, baking soda, spices, and salt. Stir together apple, yogurt, applesauce, honey, eggs, and vanilla with a rubber spatula in a large bowl. Fold in flour mixture. Fold in dates and nuts. Pour into pan. Sprinkle with flaxseed. Bake until a cake tester comes out clean, 50 to 55 minutes. Let cool in pan on a wire rack 15 minutes. Unmold.

WHOLE-GRAIN ARTISAN FREE-FORM LOAF

Steps:

• In bowl of a 14-cup food processor with dough attachment, or heavy-duty stand mixer with paddle, combine whole wheat flour, all-purpose flour, yeast, salt and wheat gluten. Add 4 cups lukewarm (100 degrees) water and mix just until well blended, about 2 minutes; dough will be very wet and loose.
• Transfer dough to a container with a slightly vented lid, or a bowl covered loosely with plastic wrap. Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough. After rising, cover securely and refrigerate, and use dough over the next 14 days. Do not punch down or knead dough at any time.
• To bake: Prepare a baking peel by sprinkling liberally with cornmeal, or line a large baking sheet with parchment paper. Tear off a 1-pound (grapefruit-size) mass of dough, and dust very lightly with flour. Quickly shape into a ball, stretching surface so that it is smooth. Stretch ball gently to elongate it, and place on baking peel. Cover loosely with plastic wrap and set aside to rest for 90 minutes for refrigerated dough, or 40 minutes for fresh unrefrigerated dough.
• Thirty minutes before baking, heat oven to 450 degrees with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven. Just before baking, use a pastry brush to paint top of loaf with water. Sprinkle with seeds if desired. Slide loaf onto pizza peel or place on baking pan and put in oven. Quickly pour 1 cup hot water into broiler tray in oven, and close door. Bake until richly browned and firm to touch, about 30 minutes; adjust baking times as needed for larger or smaller loaves. For best texture, allow bread to cool before serving.