Overnight 40% whole wheat bread from Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish

  • whole wheat flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rebeka_eveksv on February 17, 2026

    Great flavour! Baked it using the double loaf pan method at a slightly lower temperature and for a bit longer. Still turned out really good.

  • jjankows on April 20, 2020

    This was the first recipe I tried in the book, and it was a phenomenal success. With the price of the book, I'll certainly be making this over and over again. Particularly loved it with Nutella...

  • bwhip on January 26, 2020

    Really nice bread recipe. The crust is my favorite part, nicely crunchy and flavorful. The recipe is wonderfully detailed, and made me quickly feel like a bread baking expert. Looking forward to trying more breads from this excellent book.

  • Rutabaga on December 05, 2016

    This was my second bread from this book. It's understandably a little heavier due to the whole wheat flour, but was a great multi-purpose bread, suitable for toast or any kind of sandwich, and a great accompaniment to hearty soups. Compared with artisan bakery breads, the flavor is a little lacking here, but I think you have to move on to leavain breads to really get that hint of sourness I crave.

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