Recipe: Whole Wheat
2 1/2 cups whole wheat flour
2 tsp organic
2 tsp sea
3 tbsp sugar (can use less)
2 Cups milk (whole or 2%)
1lb butter (at 65ºF)
Egg wash (1 egg whisked with 1Tbsp milk) optional
Bring the milk to room temperature in a large bowl or bowl of your
stand mixer. Combine the dry ingredients in a medium bowl.
Whisk the dry ingredient into the milk and then knead for 5-7 minutes,
or mix in stand mixer on medium for about 4 minutes. Proof in a covered
bowl for 30 minutes.
Turn the dough onto lightly floured surface, fold the dough, then
refrigerate in an air tight (or almost air tight) container for about 2
Using parchment or waxed paper, create an 8 x 8 inch square slab out of
the pound of butter. Place the wrapped butter slab in the fridge.
Take the butter out of the fridge about 10 minutes before you take out
the dough so it has a chance to soften a little. You want the butter to
be slightly pliable (about 65 degrees) at the time you take the dough
out of the fridge.
On a lightly floured surface, roll the dough out to about a 14 x 14
inch square. Place the butter in the center of the dough with the
corners of the butter in the center of the straight edges of the dough
(a square of dough with a diamond of butter in the middle).
One at a time, fold the corners of the dough towards the center of the
butter, overlapping the dough folds as you go.
All the butter must be contained in the dough package.
Roll out the dough into a rectangle enough so it can be folded into
three sections, letter style.
Wrap the dough package in plastic and refrigerate for 45 minutes.
Repeat this rolling, folding and refrigerating process three more times
for a total of four folds. (Only about 20 in the fridge is necessary
between the 2nd and 4th folds.)
After the 4th fold and yet another period in the fridge, the dough is
now ready to use, or it can be kept in the refrigerator overnight and
used the next morning.
Roll the dough into a rectangle that is about 1/4 inch thick all over.
Make the desired shapes and treats, let proof in a warm spot for about
two hours or until somewhat risen and kinda puffy, (time depends on the
proofing temperature). Lightly brush with egg wash before or after
Preheat the oven to 400 degrees before the dough has finished proofing.
Bake for about 15 -20 minutes, until golden brown.