Greek Restaurant Whole Wheat Bread

Easy-to-make (mainly) whole wheat bread with a thin, crispy crust and an airy but chewy crumb.

A small amount of white bread flour (~20%) was called for but the rest was up to the baker; I used organic Red Fife whole wheat flour (15% protein) for the balance. The dough had relatively short fermentation/proofing times but what it lacked in flavour development as a result was made up for by the addition of olive oil and honey and the nuttiness of the whole wheat flour.

With the high proportion of whole wheat flour, I expected a denser loaf but it was still excellent in sandwiches as it didn’t get soggy, even with fairly wet toppings.