Shine FoodHow to Bake Perfect Whole-wheat BreadSunset MagazineOctober 10, 2012 at 10:59 AMLink CopiedRead full article Photo by: Alex FarnumA 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 Want to try your hand at baking bread? Use these easy step-by-step instructions for making the perfect loaf. More from Sunset: Baking with unusual wheats How to make fresh cheese Summer canning guide View comments