Mill City Farmers Market
& Gold Medal® Flour 2nd
Place
4th Annual
BreadFestival
W H O L E W H E AT
BREAD
by Hannah Snider
Dough Starter:
1/4 t. yeast
2oz. very warm water
( 105-115 F)
9oz Sunrise Flour M
ill Red Fife Bolted
Heritage Flour
1/2t. salt
3.5oz cool water ( 75
F)
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Dough
1/4 t. yeast
2oz very warm water
(105-115F)
Dough Starter
2T Ames Farm swee
t clover honey
5oz cool water ( 75 F
)
11.25oz Sunrise Flou
r Mill Red Fife whole
wheat heritage flour
3/4oz wheat germ pl
us extra for coating
1t salt
Make Starter: Stir yeast and warm water together in a large bowl. Let stand for 3 minutes.
Mix the flour and alt together and add to the yeast mixture along with the cool water. Stir until
dough forms a shaggy ball.
Move the dough to a lightly floured work surface and knead until the dough is smooth and supple,
about 7 min.
Put dough in a lightly oiled bowl; turn it to coat with oil and cover. Let rise at room temp
( 75-77F) until it has doubled in volume, about 5 hours.
To make dough: Combine the yeast and warm water in a small bowl. Let stand 3 min.
In bowl of a stand mixer combine yeast mixture, starter, honey and cool water and mix with
fingers. In separate bowl combine flour, wheat germ, and salt. Add this mixture to the starter
mixture and knead with dough hook until it forms a dough.
Move dough to a lightly floured surface and knead until it becomes smooth and elastic (5-6min).
Cover with a towel and let rest 20 min. ( autolyse period)
Knead another minute and shape into a ball and place into oiled bowl. Turn to coat with oil and
core tightly. Let dough rise at room temp ( 75-77F) until doubled un size (2hours)
When dough has doubled, gently dump onto a lightly floured work surface and divide dough into
two equal pieces. Shape each into a boule. Mist the boules with water and coat with extra west
germ. Place on a cookie chest pan covered with parchment paper. Cover and let rise @ 1.5 hours,
or until they have doubled in size.
30 Minutes before baking, preheat oven to 450F and place an empty water pan on the bottom
rack. en ready to bake, score the stops of each boule, place on middle rack and pour 1 cup hot
water into the water pan. Bake 15 minutes, reduce temp to 375F and bake 15-20 min. longer.
until internal temp 200F. Transfer to rack to cool.