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After eating homebaked breads for a while, pre-packed loaves no longer appeal. I don’t quite like super soft bread anymore especially when i know most of them contain either emulsifier orbread improver in them.

These days, i like breads that are a little chewy and even hard with lotsa grains and nuts if possible. Whenever i could, i’ll try making bread that takes at least 2 days to complete. Otherwise, it’d be milk bread loaves.

2 weeks ago, i managed to get my hands on a bottle of sundried tomato.

Guess what i churned out?

Hahaa.. yes, as of the subject lorr :P


Why transitional?

One wonders.

Why not go 100%?

Well, personally.. i feel the family isn’t quite ready for 100% yet, especially my pig. He prefers white bread anytime!

The recipe i used was actually just a simple whole wheat bread. All i do was too 2 tsp of mixed herbs and chopped sundried tomato during shaping.

Peter Reinhart’s Transitional whole wheat sandwich bread

227 grams whole wheat flour
4 grams (1/2 tsp) salt
198 grams milk (could also use buttermilk, yogurt, rice milk, soy milk)

1. Mix all soaker ingredients together in a bowl for about 1 minute, until all of the flour is hydrated and the ingredients form a ball of dough.
2. Cover loosely with plastic wrap and leave at room temperature for 12 to 24 hours. (If longer, chill dough – but let come to room temperature before mixing with the other ingredients)


227 grams bread flour
1 gram (1/4 tsp) instant yeast
170 grams filtered or spring water, at room temperature

1. Mix all of the biga together in a bowl to form a ball of dough. Using wet hands, knead the dough in the bowl for 2 minutes to be sure all of the ingredients are evenly distributed and the flour is fully hydrated. The dough should feel very tacky. Let the dough rest for 5 minutes, then knead it again with wet hands for 1 minute. The dough will become smoother but still be tacky.
2. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days.
3. About 2 hours before mixing the final dough, remove the biga from the refrigerator to take off the chill. It will have risen slightly but need not have risen significantly in order to use it in the final dough.


Final Dough
All of the soaker
All of the biga
28.5 grams whole wheat flour
5 grams (5/8 tsp) salt
7 grams (2 1/4 tsp) instant yeast
42.5 grams sugar or honey or brown sugar
14 grams (1 tbsp) unsalted butter, melted, or vegetable oil
Extra whole wheat flour, for adjustments

1. Cut up the biga and soaker into small pieces. Mix by hand or in stand mixer. Add in the rest of the ingredients and mix together until incorporated. Add more whole wheat flour as needed.
2. Turn out to a floured counter or board and knead 3-4 minutes. Let rest 5 minutes while you lightly oil a bowl for the dough.
3. Knead for one minute more, adjusting flour or water as necessary, then shape into a ball and put into the oiled bowl, turning to coat. Let rest at room temperature, loosely covered with plastic wrap, until 1 1/2 times it’s original size (about 45-60 minutes).
4. Transfer to lightly floured counter and shape into a loaf, set it into a greased loaf pan and let rise until 1 1/2 times it’s size again (about 45-60 minutes).
5. Preheat the oven to 425f. When you put the loaf in, reduce the temperature to 350f. Bake 20 minutes, rotate the loaf, and bake another 20-30 minutes, until the loaf is rich and brown and registers 195f in the center.
6. Transfer to a cooling rack and allow it to cool for at least one hour before serving.


Besides shaping the dough into a loaf, i also shaped some for dinner that came in a smallish looking buns which we love to bits ;)


Too bad my rosemary plant died :(

Otherwise, rosemary and sundried tomato bread would have rock even more!

2 Responses to “Transitional whole wheat herb bread with sundried tomato”

  1. love love multigrain and walnut bread too *wink* but your sundried tomato herb bread totally rocks too! :D

  2. heee.. thank you dear :)

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