Compared to my original whole wheat bread recipe, this recipe takes a slightly longer time to prepare. However, this recipe is still worth a try if you have the time! It is based on the legendary baker Peter Reinhart’s whole wheat bread recipe, with my own little tweaks.

The Night Before:

Ingredients

• Soaker
  • 1-3/4 cups (227g) whole wheat flour or white whole wheat flour
  • 1/2 (4g) teaspoon salt
  • 3/4 cup + 2 tablespoons (198g) unsweetened soy milk
• Biga
  • 1-3/4 cups (227g) whole wheat flour or white whole wheat flour
  • 1/4 teaspoon (1g) instant yeast
  • 3/4 cup (170g) warm water

Method

1. Mix the soaker ingredients together until the flour is fully hydrated and forms into a ball. Cover loosely with a plastic wrap and leave at room temperature for 8 to 24 hours.
2. Mix all the biga ingredients into a ball of dough. With wet hands, knead the dough in the bowl until all the ingredients have been incorporated (especially the stubborn clumps of flour!) and the dough feels smoother. About 4 minutes. Cover tightly with a plastic wrap. Refrigerate overnight.

Note: If you want to start making this bread the day before (instead of the night before), you can opt to leave the soaker in the refrigerator for 24 hours to 3 days. The biga should still go in the refrigerator for at least 8 hours.

The Day Of:

Ingredients

• Soaker
• Biga
• 7 tablespoons (56.5g) whole wheat flour or white whole wheat flour
• 5/8 teaspoon (5g) salt
• 2-1/4 teaspoons (7g) instant yeast
• 1 tablespoon (14.2g) olive oil
• Extra flour
• 1 egg, beaten or a mist of olive oil

Method

1. Remove chill from the biga and soaker by leaving at room temperature for about 1 to 2 hours.
2. Slice the soaker and biga into smaller pieces — to keep them from sticking together, you can sprinkle some extra flour over them.
3. Combine the soaker and biga pieces in a medium-small stand mixer bowl. Add in the other ingredients and mix a bit with a wooden spoon into a ball.
4. Using a stand mixer and dough hook, mix the dough (speed level 1-2) for 3 minutes to properly distribute the ingredients.
5. Knead for about 5 minutes until everything is incorporated and the dough is smoother.
6. Wait for 5 minutes to let the dough rest before continuing to knead (while the dough is still in the bowl) by hand for 2 more minutes.
7. Roll and place the dough ball in a greased bowl and proof for about 45 minutes or until the dough is about double in size.
8. Turn the dough over to a floured surface and punch it down. Shape into a log before putting in a greased and floured standard loaf pan.
9. Let the dough proof again for about 30 to 45 minutes or until the dough has risen to about an inch above the loaf pan.
10. Slash the dough and brush with the egg wash.
11. Bake for 40-60 minutes at about 350°F (about 177°C). Halfway through or until the crust has become golden brown, make an aluminum foil tent above the bread to avoid burning the crust.
12. Let the bread cool on a cooling rack for at least 60 minutes before slicing.