Jeffrey Hamelman

Whole-Rye and Whole-Wheat Bread

Preparation info
  • Dough Yield: About

    22

    loaves at 1.5 lb each
    • Difficulty

      Easy

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

The Presence of Whole-Wheat Flour in This Bread adds a flavor note that would be lacking if all white flour were used. The whole-wheat flour also makes the loaf somewhat denser. At the same time, the combination of the whole wheat along with the acidified rye makes a bread with good moisture retention and good keeping qualities.

Ingredients

Overall Formula

U.S. Metric

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed, and 3 minutes on second. The bran particles in the whole-wheat flour have a slight puncturing effect on the developing gluten network, so an additional 15 to 30 seconds of m