100% Whole Wheat Bread (Autolyse Method) / 100% Whole Wheat Bread (Vegan)

It takes a lot of experience and some failures to learn some aspects of baking. Baking bread is a great experience, a source of happiness that comes from accomplishing a task you love. It is a rewarding experience.

I love everything about the whole wheat bread. From hearty texture, earthy taste to the good feeling that comes when baking with wholegrains.

Wholegrain bread tends to have a dense and heavy crumb and the slices crumble and break while slicing.

However, with a slightly different approach, it is possible to get a light and airy crumb.

Recently we baked a 100% whole wheat bread with autolyse method.  Autolyse is a technique developed by Raymond Calvel. He has been called the teacher of bread teachers and is considered to be an expert on French bread.

Autolyse is a simple process. Just combine flour and water in a bowl and mix until no dry flour remains. Do not be tempted to knead. Simple cover the bowl and leave it in a warm place for 20-30 minutes to 3 hours. During the resting phase, gluten development begins and simple sugars start to form as starch is broken down. Autolyse is best described as a resting period between mixing and kneading.

Autolyse can be easily introduced into baking with whole grains. And it delivers a dough that is easier to work with and shape and gives a loaf better in texture, rise and flavor.

While adding water, adjust quantity according to need. Quality of whole wheat flour varies. a coarser flour requires more water. Weather conditions also differ from place to place. In a cold climate, you require more water. Besides following the recipe, there is an equal amount of intuition required to really hone your baking skills.

100% Whole Wheat Bread

Ingredients

• 3 1/3 cups whole wheat flour
• 1 ¼  cup water (at room temperature)
• ¼ cup unrefined sugar or brown sugar (powdered)
• 2 teaspoons salt
• 2 ¼  teaspoon instant dry yeast
• 2 tablespoons oil
• ¼ cup water for kneading

Instructions

For Autolyse

In a large bowl combine whole wheat flour and 1 ¼ cup water. Stir well so that the water is absorbed and no pockets of dry flour remain. Cover and keep for 2 to 3 hours to hydrate the flour. 

Dough

1. After the resting period add salt, sugar, and yeast and knead for 8 to 10 minutes till dough becomes soft and gluten is well developed. You may take a break in between kneading. It is very important that all the ingredients are uniformly incorporated and the dough becomes smooth.
2. Drizzle oil and 3-4  tablespoons of water and knead further. Stretch the sides and pull it to centre. Repeat the stretch and fold method for another 5-6 minutes. By the end of kneading the dough should feel wet, sticky and elastic.
3. Transfer the dough to a greased bowl. Cover and keep to rise for 1-2 hours (depending upon the warmth of the kitchen) until double in volume, puffy and light.
4. Grease one 8 ½ x 4 ½ inch loaf pan. Dust with flour.
5. Punch the risen dough. Transfer the dough onto the kitchen counter generously dusted with flour. Roll out the dough into a rectangle no wider than the loaf pan you are using. Roll the dough towards you tightly. Pinch seams and sides to seal.
6. Transfer the shaped loaf into the prepared pan. Cover and let it rise until double. Poke with the finger, if the dough is firm and springs back immediately, it needs more time to rise. If the shallow impression remains,  the dough is ready.
7. By the end of the rising time, preheat the oven to 180 degrees C.
8. Bake for 45 minutes or until golden brown and the loaf sounds hollow when tapped at the bottom.
9. Remove from the oven after 5 minutes. Remove from the pan and cool on the rack.
10. Slice when cold.