50:50 Whole Wheat Bread
This bread requires a two-hour rise time and 30 minutes to bake.
Ingredients
- 3½ Cups flour ground from hard red spring wheat berries*
- 3½ Cups flour ground from hard white wheat berries*
- 1 Tablespoon SAF yeast
- 2¼ cups bottled water at room temperature**
- 1 Tablespoon kosher salt***
- 2 Oz. butter (1/4 cup) (or substitute 3 tablespoons vegetable oil)
Instructions
Notes
*Grind a little extra flour for dusting work surfaces and any adjustments you might need to make. I have had to add up to ½ cup extra flour to this recipe when the dough has come out too sticky.
**If the dough looks too dry after five minutes of mixing, add more water a tablespoon at a time.
***I have experimented with different salts and I have found kosher salt to produce a more lofty, higher rise.
**If the dough looks too dry after five minutes of mixing, add more water a tablespoon at a time.
***I have experimented with different salts and I have found kosher salt to produce a more lofty, higher rise.
Recipe by at https://www.thescratchartist.com/how-to-grind-your-own-flour/