100% Whole Wheat Loaf

100% Whole Wheat Pan Loaf

This delicious whole wheat pan loaf was made using white whole wheat berries that were freshly ground. The flour needs to be finely ground to obtain the light crumb texture. Follow the formula and steps below:

Printable Recipe

Mix in the evening 8-9pm

Mix together:

• 30 grams sourdough starter
• 500 grams water
• 500 grams whole wheat flour freshly ground (I used white whole wheat which is lighter than regular whole wheat)
• 10 grams salt

After the ingredients are mixed together (by hand). Cover the dough and leave it alone without mixing or folding until about 10:00 pm. 

Fold once and then cover the dough for the night.

Keep at room temperature (68F-72F) overnight until the next morning 6-8 am. 10-11 hours bulk ferment (or experiment for what works best for you).

If you get up in the morning and the dough smells sour, the bulk ferment was too long, shorten it next time.

Shape the dough for a pan loaf (see the following video). Pan is 9x5x3″

Proof for 1.5 – 2 hours or until the dough reaches the top of the pan (it may take longer if the dough is cooler or faster if it’s warmer). 

Use a stencil if you wish.

Bake at 450F for 15 minutes with the dough covered or oil the top if you don’t have a cover. 

After 15 minutes take off the lid (if you used one) and let the dough finish baking.

Bake until the loaf is 203F+ interior temperature. Or until the loaf is brown and hollow sounding when you knock on the bottom of it.

Turn out the baked loaf from the pan and put it it on a cooling rack

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Cool completely. Slice and enjoy.

This formula was formulated by me for Mockmill’s manual.

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Happy Baking, Teresa