100% Whole Wheat Hearth Bread

No bread is as good for us as one made completely from whole grains. The challenge with 100 percent whole grain breads, though, is achieving an open crumb and airy texture. The bran fiber in the whole grain flour, while extremely beneficial in our diet, acts like little razors in the dough, cutting the thin gluten strands. This makes it difficult for the loaf to rise as high as white flour loaves. The antidote is to use a higher percentage of hydration, which counteracts some of the stiffness caused by the bran, softening the fiber and promoting additional oven spring. The dough will seem very soft when it is first mixed but will gradually firm up as it ferments, as the fiber slowly swells as it absorbs the water. As more and more of us make the switch to whole grains, this bread will become a valuable addition to your repertoire. For a variety of options in making this bread, see page 83, where you’ll find multigrain suggestions, guidelines for making transitional breads with less than 100 percent whole grains, and more.