100 Whole Grain Bread with Biga Soaker
Unlock the secret to perfectly wholesome, homemade bread with this recipe for 100 Whole Grain Bread with Biga Soaker! Crafted with the depth and complexity of long fermentation, this bread combines a bubbly biga preferment and a flavorful soaker to maximize texture, flavor, and nutrition. Every bite showcases the nutty richness of whole wheat, elevated by the sweetness of honey or molasses and a hint of butter or oil for tenderness. Perfect for beginner and seasoned bakers alike, this loaf boasts a soft, airy crumb and a sturdy crust, making it ideal for sandwiches, toast, or simply enjoying on its own. With step-by-step instructions that guide you through fermentation, kneading, and baking, this recipe delivers bakery-quality bread right from your kitchen. Experience the art of breadmaking and the wholesome goodness of 100% whole grain in every slice!
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 milliliters Water (for biga)
- 1 gram Instant yeast (for biga)
- 200 grams Whole wheat flour (for soaker)
- 180 milliliters Water (for soaker)
- 5 grams Salt (for soaker)
- 25 grams Honey or molasses
- 20 grams Vegetable oil or melted butter
- 4 grams Instant yeast (for final dough)
- 50 grams Extra whole wheat flour (as needed)
Instructions
Step 1: Prepare the biga (preferment). In a medium-sized bowl, mix 300 grams of whole wheat flour, 200 milliliters of water, and 1 gram of instant yeast until well combined. Cover the bowl with plastic wrap or a towel and let it ferment at room temperature for 8-12 hours, or until bubbly and fragrant.
Step 2: Make the soaker. In another bowl, mix 200 grams of whole wheat flour, 180 milliliters of water, and 5 grams of salt. Stir until all the flour is hydrated. Cover and let it rest at room temperature for 8-12 hours alongside the biga.
Step 3: Combine and knead the dough. In a large mixing bowl, combine the biga, the soaker, 25 grams of honey or molasses, 20 grams of vegetable oil or melted butter, 4 grams of instant yeast, and an additional 50 grams of whole wheat flour. Mix until a rough dough forms, then knead by hand or using a stand mixer with a dough hook for 8-10 minutes, or until the dough is smooth and elastic.
Step 4: First rise. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise for 1-2 hours, or until doubled in size.
Step 5: Shape the loaf. Turn the dough out onto a lightly floured surface. Deflate it gently and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Step 6: Second rise. Cover the loaf pan with plastic wrap or a towel and let the dough rise for another 1-1.5 hours, or until it has risen just above the edge of the pan.
Step 7: Preheat the oven. While the dough is finishing its second rise, preheat your oven to 375°F (190°C).
Step 8: Bake the bread. Bake the loaf for 35-40 minutes, or until the crust is golden brown and the internal temperature of the bread registers 200°F (93°C) on an instant-read thermometer.
Step 9: Cool the loaf. Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1963 mg | 85% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 66.9 g | 239% | |
| Total Sugars | 22.9 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2244 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
