Makes: 1 loaf
Time: 12 to 28 hours, almost entirely unattended
The poofy supermarket bread that claims to be “whole wheat” is stretching the term to the point of meaninglessness. Truly whole wheat breads like this one are dense, so sturdy that some call it “travel bread.” What the loaf lacks in airiness, it makes up with its intensely nutty flavor. Slices are perfect for topping with pungent cheeses, jams, or any spread, and the dough can accommodate all sorts of additional ingredients (see the variations).
You can also substitute rye, cornmeal, oat, or other whole grain flours for up to 1 cup of the wheat flour. For a softer, lighter loaf that’s partially whole wheat, see 50-Percent Whole Wheat Sandwich Bread (page 412).
1. Combine the flour, yeast, and salt in a large bowl. Add 1½ cups water and stir until blended; the dough should be very wet, almost like a batter (add more water if it’s too thick). Cover the bowl with plastic wrap and let it rest in a warm place for at least 12 and up to 24 hours. The dough is ready when its surface is dotted with bubbles. Rising time will be shorter at warmer temperatures, a bit longer if your kitchen is chilly.
2. Grease a 9 × 5-inch loaf pan with oil. Scoop the dough into the pan and use a rubber spatula to gently spread it in evenly. Brush or drizzle the top with a little more oil. Cover with a towel and let rise until doubled, an hour or two, depending on the warmth of your kitchen. (It won’t reach the top of the pan, or will just barely.) When it’s almost ready, heat the oven to 350°F.
3. Bake for about 45 minutes, until the bottom of the loaf sounds hollow when you tap it or the internal temperature reaches about 200°F on a quick-read thermometer. Cool on a rack before slicing.
100-PERCENT WHOLE WHEAT BREAD WITH OLIVES AND WALNUTS Fold in ½ cup each chopped walnuts and chopped pitted olives (green are my favorite, but you can use any kind) before putting the dough in the pan in Step 2.
100-PERCENT WHOLE WHEAT HONEY BREAD WITH GRAINS AND FRUIT A slightly sweeter take: Add 2 tablespoons honey to the dough in Step 1. Fold in ½ cup each cooked grains (like oatmeal, quinoa, brown rice, or wheat berries) and dried fruit (chopped if necessary), before putting the dough in the pan in Step 2.
100-PERCENT WHOLE WHEAT BREAD WITH PUMPKIN AND SAGE Add 1 cup puréed cooked pumpkin (canned is fine) or squash and up to 2 teaspoons chopped fresh sage to the dough in Step 1. Reduce the water to ½ cup.