Have you ever wanted to make an easy Homemade Whole Wheat Bread at home, but all the recipes seem too difficult to process? Im going to walk you through an amazing recipe right here. Check it out!

WHOLE WHEAT BREAD RECIPE

SOAKER (Day 1)
1 cup whole grains (10 grain hot cereal)
¾ cup water, room temperature

WHOLE WHEAT POOLISH (Day 1)
1 ½ cups whole wheat flour
¼ teaspoon instant yeast
¾ cup water, room temperature

BREAD DOUGH (Day 2)
2 cups whole wheat flour
1 ⅓ teaspoons kosher salt
1 teaspoon instant yeast
ALL Soaker
ALL Poolish
2 tablespoons raw organic honey
2 tablespoons Olive Oil
1 large egg, beaten

EGG WHITE WASH
1 egg white
1 tablespoon water

TOPPINGS OF CHOICE

Mix soaker ingredients, and then leave it at room temperature for 24 hours.
Mix poolish ingredients, and then leave it on the counter for 2 hours or until bubbly. Transfer to a refrigerator for 24 hours.
Remove the poolish from the refrigerator 1 hour before baking.
Mix all the ingredients together, and then knead for about 5-7 minutes. Check dough doneness using the windowpane test technique. Let it resit in a greased bowl until doubled in size.
Punch down the dough, and then shape into a loaf and transfer it into a bread pan. Let it double in size. Meanwhile, preheat your oven to 350F.
Brush your loaf with Egg White Wash, and sprinkle toppings. Bake for about 40 minutes, turning it around halfway through for even baking.
Finished loaf should have an internal temperature of 185F. Unmold and cool on a rack for 1 hour before slicing.

MUSIC: Balsamic by Gustaav (Epidemic Sound)
END SCREEN: Ftockcom (pixabay)

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