Chewy Whole Wheat Boule

If I went back in time and told my 15-year-old self that I’d be baking bread at least once every 2 weeks, she wouldn’t believed me. After constant disappointment from buying grocery store bread, I’d rather bake it myself. While bread is ubiquitous, my longing for bread is so sudden, there’s no time to go out and buy it.

Men cannot live on bread alone. It’s true to a certain degree, because it needs to be brushed with olive oil and kosher salt! Bread is so universal, you can have it for breakfast, lunch and dinner. Depends on what you serve it with. Today for breakfast, I had a small wedge of this whole wheat bread dipped in black coffee. For lunch, I had it with a bit of softened brie and salad of chopped celery and carrot (quickie salad I called it). For dinner I might have it with the vegetable soup I made earlier today. After one day eating bread alone, I’ll be craving for rice again tomorrow.

Nothing is more satisfying than opening your oven, to find that beautiful bread you’ve kneaded and put so much effort and love into, calling your name. If you think that’s great, wait til you see the air pockets. My infatuation for them is borderline creepy.

Okay, before you guys think that I’m an oddball, let me share the recipe here. I made them based on ratio I learned from reading Michael Ruhlman’s book, Ratio.


  • 10oz all-purpose flour
  • 10oz whole wheat flour
  • 12oz water
  • 2 tsp kosher salt
  • 1 tsp yeast

Put the flour in the large mixing bowl, add in the water and salt, then sprinkle the yeast. Wait for few minutes until the yeast is dissolved. Stir until all is incorporated. With a dough hook attachment, knead until the dough is smooth and elastic. I knead it for about 5 minutes in the mixer and finished kneading it by hands.

Cover the bowl with plastic wrap and let rise until the size has doubled.

Preheat the oven to 450F.

Knead the dough again, then cover with a clean towel for 10 minutes. Shape the dough into whatever shape you desire. Brush with olive oil and sprinkle with kosher salt.

Bake for 10 mins at 450F, then reduce oven temp to 375F. 45 mins more for a boule or baguette. 30 mins for ciabatta.

Even the Rice Lover cannot wait to have a bite!

I remember how I used to open cookbooks whenever I baked bread. Now I don’t do that unless I’m trying a new recipe. So much counter space I have, without cookbooks on it. Some people like super soft bread, I like chewy bread. This one is pretty chewy.


One response to “Chewy Whole Wheat Boule

  1. wow! i've failed making bread once and i think i am still traumatized T_T
    but i WILL try again hehehe

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