A healthy and versatile basic recipe that provides a great starting point for further experimentation.

• Probaker tool: Dough hook
• Estimated time: 4 hours
• Makes: 2 loaves

How to do it

1. Put all the ingredients, apart from 3 tbsp + 1 tsp water, in the bowl.
2. Mix the dough for 2 minutes at 20% speed. Then increase to 60 % speed and knead for 6 minutes.
3. When the dough starts to come together, slowly pour in the remaining 3 tbsp + 1 tsp water. The end result should be a smooth, even dough.
4. Let the dough rise, covered, until doubled in size, approximately 1.5–2 hours.
5. Divide the dough into two pieces with a dough scraper and shape into two loaves.
6. Let the loaves rise until they have almost doubled in size, about 45 minutes.
7. Bake the loaves on the lower rack of the oven at 445 °F for 30–40 minutes, until the crust is golden. You can also measure the internal temperature, which should be at least 205 °F to make sure the bread is baked through.

Tips!

• Feel free to use the proportions in this recipe as a starting point when baking whole-wheat bread with other types of flour. Adjust the kneading time and amount of water as needed to achieve a flexible dough.
• For an even better result, long fermentation in the refrigerator is recommended. Reduce the amount of yeast by half and refrigerate the dough for at least 8 hours. The dough will keep well for several days in the refrigerator.
• Use a dough scraper and a little oil on the dough when shaping. This makes the loaves easier to shape and reduces flour dust and mess. The loaves can also be shaped into rounds, proofed in proofing baskets and baked in a Dutch oven.