There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these breads but at the same time it is nice to have a tried and true everyday bread. A bread with some shelf life, a bread that little kids like and one that is good with which to make a variety of sandwiches.
For me this is that loaf. It debunked the idea that my two girls would only eat white bread. They love it. It fits into my notion that I won’t make bread that isn’t at least 75 percent whole wheat. It makes two loaves that will be around just long enough that you won’t need to throw it out because it is old.
Be sure to buy a fine grind whole wheat flour and make sure to buy it at a store with high turnover of its whole wheat. Countless times I have brought a bag home only to open it and it is rancid. Whole wheat flour should smell like a wheat field not rancid oil or some other off smell.
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hour before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would.
Makes two 4 x 8 loaves
2 1/2 cups buttermilk
2 tablespoons honey
1 tablespoon dry active yeast
5 1/2 cups fine grind whole wheat flour
1 to 1 1/2 cups unbleached bread flour
1 tablespoon kosher salt
3 tablespoons unsalted butter, soft
1 egg white mixed with a tablespoon of water
- Warm the buttermilk to body temperature. In other words when you stick a finger into it you shouldn’t feel it.
- Place the butter milk in a large bowl. Add the tablespoon of yeast and the honey to the it. Let the yeast dissolve either by whisking it or letting it bloom. Add the whole wheat flour, 1 cup of bread flour, egg and salt.
- Using a thick handled wooden spoon mix the dough in a circular fashion adding the softened butter once the dough has started to form. Once the dough has formed remove it from the bowl to a clean counter top and knead the dough until it is smooth, elastic and the gluten has formed. Roll the dough into a tight ball.
- Place the dough back into the bowl , cover it with a damp warm towel and set it in a warm place. Set a timer for 1 hour.
- At the end of the hour punch down the dough and set the timer for another hour. At the end of the second hour the dough should be doubled in size.
- Punch down the dough and divide it in half. Roll it into a ball and either divide it into thirds so you can roll it into logs and braid it or roll it into two big logs.
- Place the loaves into prepared pans. I always oil and then shake flour into my pans. The thin coating of flour lets the baked bread easily release from the pan . Cover with a warm damp towel and let the dough rise for 40 minutes to an hour. The dough should rise about an inch over the top of the loaf pan.
- Heat the oven to 375˚F. Once the loaves have doubled brush them with the egg wash and sprinkle with poppy seeds or sesame seeds. You can also dust the tops with flour but if you do this don’t use the egg wash.
- Bake the loaves in the oven for 45 to 50 minutes rotating them halfway through baking.
- Remove the loaves from the oven and remove them from the bread pans to a rack and let them cool.
6 thoughts on “Farmhouse Whole Wheat”
Wow, that’s crafty! I would have never guessed… I can’t wait to try your bread. Thanks for the advice on the wash.
How do you acquire the beautiful look of the loaves in the picture? They are gorgeous and I’d like to give it a try, but am not sure how to divide the dough. Can you help me? Also, my experience with brushing a risen bread (=ready for the oven) with butter or egg wash was that it felt flat like a pancake and did not rise anymore. Forgive me for asking, but are you sure brushing it with egg wash will be fine? You have a wonderful web site, by the way (I found it through Food25.com).
Hi, and thanks. If your bread fell flat, and I have had it happen too, when you gave it a wash it was probably because it had over risen. As far as the look. I separate the dough into three equal balls, roll them out like a French loaf (a cigar shape) about twice the length of the bread pan, and then braid them like you would hair then I tuck the ends under and into the loaf pan it goes for the final rise. I hope that answers your questions.
Thanks. I will go with the butter first and then see how it goes!
I’m always worried about doing bread but this one looks so good that I’m inspired. Two questions I have: could I use reg WW flour- don’t know if I can get fine grind WW. Also, could I use olive oil instead of butter? Thanks for your work – I’ve made a number of your recipes off food52, coq au vin just this past weekend and your meatballs emilia-romagna…
Bread is one of those things you just have to do a couple of times and then you won’t worry so much. When I say fine grind I am mostly talking regular whole wheat. What doesn’t work is a coarse grind or stone ground. King Arthur whole wheat for example is what I use. I am sure oil would work but the end product will be different, not necessarily in flavor although olive oil and butter are different but in shelf life and texture. That doesn’t mean one would be better then the other but different. I am also not sure but if you use oil I would cut the milk down a little and then add more if necessary.