The Whole Wheat Bread with Direct Dough Method made with whole grain Type 1 flour is perfect, ideal for slicing and toasting on the grill and then stuffing as desired or as simple table bread.
We always make bread at home and I love the Bread with a thick and golden crust and I must say that this time we succeeded perfectly.
Soft inside and with a dry and golden crust on the surface this Bread with Direct Dough Method will surprise you, follow the instructions especially for baking and you will see that your Whole Wheat Bread with Direct Dough Method will be perfect.
Below I leave you other recipes for making bread at home and then let’s discover how to prepare this Whole Wheat Bread with Direct Dough Method right after the photo!!
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Bread with Direct Dough Method
- 2 cups Type 1 flour (whole wheat)
- 1 1/4 cups Manitoba flour (or strong flour 320 w)
- 0.5 oz dried sourdough starter (or 0.3 oz fresh yeast)
- 1 1/3 cups water (cold)
- 1 tsp salt
- as needed semolina flour (for covering and spreading)
Tools
- 1 Mixer
- 1 Proofing basket
- 1 Baking sheet
Preparation of Bread with Direct Dough Method
The preparation of Bread with Direct Dough Method is very simple if you have a mixer or kitchen robot equipped with a hook.
If you don’t have one you can still do it by hand in a bowl but it will take longer to knead.
Mix the flours with the dried sourdough starter or with the crumbled fresh yeast in the mixer bowl.
At low speed start kneading adding the water gradually for at least 7/8 minutes or until the water has been well absorbed.
Finally add the salt.
Cover the bowl with a clean and dry cloth and let it rest for 10 minutes.
After 10 minutes sprinkle the work surface with semolina flour then turn the dough over.
Stretch it with your hands and fold towards the center first the edge farthest from you and then the one close to you.
Cover again with the cloth letting it rest another 10 minutes then repeat the folds and form the loaf.
Place the Bread with Direct Dough Method in a proofing basket or inside a bowl first covered with a clean cloth and sprinkled with semolina.
Cover the dough with the cloth and put in the refrigerator for at least 12 hours.
After the resting time preheat the oven to 428°F in static mode inserting a small shallow baking sheet with water at the base (to create steam).
Remove the dough from the refrigerator and gently turn it over onto a baking sheet sprinkled with more semolina flour.
Make a cut with a blade along one of the edges, about 3/4 inch from the baking sheet.
Bake the Bread with Direct Dough Method for 20 minutes on the middle rack of the oven then lower the temperature to 374°F, remove the baking sheet with water and continue baking for another 20 minutes.
After the time has passed, slightly open the door (keeping the oven on at 374°F) for another 10 minutes.
Take out of the oven, let it cool slightly before slicing.
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How to store Bread with Direct Dough Method
You can store the bread with direct dough method inside a paper bag or a tin box for 4 days.
Other recipes
If you want to see other types of recipes you can return to HOME.
