With a little patience and the help of a food processor, you can make 100% whole wheat bread that's fluffy, light, and chewy.
I adore everything about whole wheat bread, from its hearty texture and graham-like flavor to the general aura of virtue that comes with making anything from whole grains.
These attributes are often identified as an inescapable reality of 100% whole wheat formulas, as the inclusion of wheat bran and germ can interfere with proper gluten development, resulting in a poorly risen, too-tender loaf that lacks the structure and chewiness of a classic white bread. This waiting period kicks off the enzymatic breakdown of starch, while giving the gliadin and glutenin proteins in the flour time to hydrate and mingle, forming gluten.
The timing of an autolyse will vary from recipe to recipe, with some as short as a few minutes and others lasting overnight, but after testing a dozen or more intervals for this loaf, I was happiest with a two-and-a-half-hour autolyse . There's definitely some wiggle room if you need a buy a bit of time or move things along, but substantial deviations can lead to suboptimal results.Even with an autolyse, gluten development can be difficult in a 100% whole wheat dough.
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