This is a hearty 100% whole wheat bread that is simple to make. Stir together the ingredients and let time do all the work for you.
Prepare: 5 minutesmins
Bake: 45 minutesmins
Rest Time: 16 hourshrs
Total Time: 16 hourshrs50 minutesmins
Servings: 12
Ingredients
3 ⅓cups(500g) whole wheat flour
1 ½cups(360mL) water
1 ½tsp(9g) salt
½tsp(2g) yeast
Instructions
Stir together yeast and water.
In a large bowl, add all the ingredients. Stir until a rough ball forms. Cover and let rest overnight, at least 6-8 hours.
The next morning, lightly grease a 9x5 (23x13cm) loaf pan. Turn out dough, flatten into roughly an 8x12" rectangle (20x30cm). Roll up into a long starting at the 8" side. Place seem side down in the pan.
Lightly flour a piece of plastic wrap. Cover with plastic wrap floured side facing dough and rest 2-4 hours. The dough is ready when it reaches the top of the pan, but no more than 1" (2.5cm) above the lip.
Preheat oven to 400F (200C.) Bake 40-45 minutes. Center of bread should read 212F (100C.)
Cool in pan for 5 minutes; remove to wire rack to finish cooling.
Notes
This style of bread will not rise much in the oven, patience determines the height and density of the bread. For a darker crust, bake at 425F or 220C.An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer's instructions in order for the dough to rise properly. You typically need to activate or "bloom" the yeast by adding it to warmed liquid for several minutes. Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.