Whole-Wheat Bread with a Multigrain Soaker

Preparation info

  • Dough Yield: About

    27

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Version of Whole-Wheat Bread is more Robust than its soakerless cousins, and keeps quite well because of the high moisture level. By pre-fermenting 35 percent of the flour, the dough has an extra boost of not only flavor but leavening potential as well. What may seem at first glance like a high percentage of salt is in fact a balanced measure, since the soaker grains need salt in order for the bread to be balanced. Other grains and seeds, such as flax, sesame, sunflower, and cracked ry

Ingredients

Method