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Baking bread with whole wheat flour

Whole wheat flour contains the bran and germ, so it tastes nuttier, absorbs more water and ferments faster than white flour. Its bran cuts gluten strands, which makes loaves denser. Start by replacing 20 to 30% of the white flour, add water a little at a time until the dough feels as it does with white flour, and give the dough a longer rest after mixing.

Start with 20 to 30% whole wheat. Add water a little at a time; we start an all-whole-wheat dough 5 to 10 percentage points wetter than white (70% becomes 75 to 80%). Rest the dough about 30 minutes before kneading (King Arthur).

Hydration chart by flour →Autolyse →

Water and rest

Bran soaks up water slowly. A dough that feels right at mixing can tighten after 30 minutes, so mix with a little more water than for white flour and rest it (an autolyse of about 30 minutes, as King Arthur advises) before judging. Our starting hydration for whole wheat doughs is 75 to 85%; see the hydration chart.

Rise and fermentation

Whole grain feeds yeast and bacteria well, so dough ferments faster. Watch the dough rather than the clock, and expect bulk to finish sooner than a white dough at the same temperature (bulk fermentation signs).

Keeping it light

Sift out some of the bran, soak the bran separately, add a tablespoon or two of vital wheat gluten per loaf (King Arthur), or use white whole wheat (from a paler wheat) for a milder flavour. Store whole wheat flour cool: its oils go rancid faster than white flour (flour storage).

Questions bakers ask

Does whole wheat flour need more water?

Yes: we start an all-whole-wheat dough 5 to 10 percentage points wetter than white flour, less for a partial swap, and a rest to let the bran absorb it.

Can I use 100% whole wheat for sourdough?

Yes; expect a denser, more flavourful loaf. Raise the water and shorten fermentation.

Equipment for this job

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