100% Whole Wheat Sandwich Bread

makes 1 loaf

Tasty, easy to make- and good for you!

contains gluten, yeast, dairy.

This bread be acceptable for only mildly gluten-sensitive people if you use organic heritage wheat, which is non-GMO.

From Peter Reinhart’s Book: Whole Grain Breads – with modifications by me
I make my own flour from organic Heritage Red Fife Wheat Kernels (I buy them here)
This bread has a rich, complex extraordinary flavor that you just cannot find in commercial bread.

Watch how I make it HERE

On the evening before:
Make the Soaker: 227 g Whole Wheat flour (WWF), 4 g Salt, 250 g probiotic yogurt (or 200 g milk or buttermilk, best cultured). Mix well. Cover loosely, let stand at room temperature 12-24 hrs.
Make the Biga: 227 g Whole Wheat flour (WWF), 1/4 teasp. (1g) instant dry yeast, 170 g/ml water at room temperature. Mix together, then knead with wet hands for 2 min, let rest for 5 mins, then knead 1 min more. Cover loosely, let stand in the fridge 8 hrs – 3 days.
On the day of baking:
Remove the Biga from the fridge 2 hours before mixing the final dough.
Final dough: All of soaker, all of Biga (each cut into 6-10 pieces), 56 g WWF, 5 g salt, 7 g instant dry yeast, 42 g raw honey, maple syrup, molasses or (brown) sugar, 14 g melted fat (I use avocado oil or coconut oil, but butter, lard, tallow (from pastured animals) or olive oil or other unprocessed, organic, non-GMO oil works too).
Knead until combined in bowl with wet hands. The dough should feel soft, slightly sticky; adjust flour and water accordingly. This takes a few times practice and a few not perfect loaves until you get the feel for it. Toss the dough on a kneading surface. Knead 3-4 min with the heels of both hands until the dough feels soft and tacky,, not sticky. Form into ball, let rest for 5 min.
In the meantime, prepare a lightly oiled bowl. that is big enough for the dough that rises to twice its size.
Knead the dough on the surface for 1 min more, this is the last chance to adjust flour and water, if needed. The dough should have strength, be soft, supple, very tacky. Form dough into a ball, roll in oiled bowl. Cover bowl loosely with kitchen towel, let rise at room temperature until about 1.5 size (45-60 min on average).  Grease a bread loaf pan with coconut oil, lard or butter.
Form dough into a loaf form, drop into the greased loaf pan. Cover loosely, let rise at room temperature until the dough fills the pan. (takes 45-60-120 min depending on temperature and consistency and size of loaf pan).
Preheat the oven to 425F.
If possible, put a baking stone or heavy baking pan in the oven to even out the temperature.
Place loaf in oven, lower the temperature to 350F and bake 40-55 min depending on your oven.
The bread is done when the crust is nicely browned and the bread, when taken out of the pan on a cooling rack, makes a nice thump when you knock on the bottom. (The internal temperature should be >195F, but I don’t measure it).
If you have an uneven baking oven, you may need to rotate the loaf pan by 180 degrees after about 20min.

About the author

Dr. Christine Sauer

Dr. Christine Sauer, MD, ND is a German-trained, retired conventional as well as naturopathic physician, a Certified Brain, and Mental Health Coach and a Nutrition, Supplementation, Weight Loss and Emotional Eating Expert. Through her own journey from the successful owner of a large medical practice in Germany through the abyss of mental and physical illness to complete recovery, she discovered her unique process, combining education, life and health coaching, to help her clients to "Recover Your Sparkle", to achieve lasting peace, joy, and 5-dimensional health. Her mission is to be a beacon for love, joy, and peace in this scary world. Her hobbies are science, learning new things, cooking, gardening, and her husband and dog.
She is also an international #1 bestselling author, TEDx speaker, mentor and trainer for other coaches and a loving human being!

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