The Best Whole Wheat Bread
This whole wheat bread is perfect for making sandwiches, plus it toasts up beautifully — staying soft on the inside with a crisp exterior. The flour and water are mixed two hours before adding the other ingredients; it’s a technique called “autolyse” that allows the flour to hydrate, the gluten structure to begin to form, the dough to become easier to work with and more flavor to develop. Spraying the dough lightly with water just before baking will help create a flexible crust that expands in the oven, much like how professional bread bakers use a steam setting in their ovens. Be sure to let your bread cool completely before slicing — if you cut into it while it is still warm, it can result in a gummy texture.
Coconut Whole-Wheat Biscuits
Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp flakey texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don’t be tempted to add more than called for or you could end up with dry biscuits!
No-Yeast Whole Wheat Za'atar Bread
This simple whole wheat bread requires no yeast or rising time, so you can have a freshly baked loaf in practically no time at all! The combination of whole wheat and bread flour imparts subtle nuttiness and extra gluten, resulting in a baked loaf that's both chewy and airy. The generous addition of buttermilk also tenderizes the bread without any detectable tang. Finish the dough off with a decent sprinkle of za'atar and white sesame seeds for a perfectly crisp and flavorful crust.
