How to Bake Perfect Whole-wheat Bread

Photo by: Alex Farnum

A bread that's 100 percent whole-grain can be dense and dry, but this one, by Lorrette Patzwald, who works with Ponsford's Place in San Rafael, California, is a revelation-moist and springy, with amazing depth of flavor. She starts by soaking some coarse grains to give the bread texture. The recipe that follows makes one loaf (1 lb., 14 oz.) and takes 3 hours, plus 4 hours to stand and cool. You'll need:

For the soaker

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Photo by: Alex Farnum

A bread that's 100 percent whole-grain can be dense and dry, but this one, by Lorrette Patzwald, who works with Ponsford's Place in San Rafael, California, is a revelation-moist and springy, with amazing depth of flavor. She starts by soaking some coarse grains to give the bread texture. The recipe that follows makes one loaf (1 lb., 14 oz.) and takes 3 hours, plus 4 hours to stand and cool. You'll need:

For the soaker
5 tsp. coarse whole-grain polenta or corn grits
3 tbsp. bulgur wheat

For the dough
About 3 1/2 cups whole-wheat bread flour such as hard red, hard white, or Red Fife
1 3/4 tsp. instant yeast such as RapidRise
1 3/4 tsp. fine sea salt
About 2 tbsp. olive oil or grapeseed oil
1 tsp. melted butter

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