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This bread is a hundred percent twice.

It's one hundred per cent whole wheat as well as being one hundred percent hydration. 100 per cent whole wheat breads are usually dry and crumbly but the high hydration really softens up this bread. It's great for sandwiches and toasts when made as a loaf, but it can also be used for rolls or buns.

Ingredients:

350 grams whole wheat flour (I use Organic stone ground)
350 ml water
7 grams salt
7 grams of salad oil (I use Canola oil)
3 grams yeast

Put all the ingredients in a bowl or plastic container. Mix with a spoon until all the flour is hydrated - this should take about one minute. Let it sit at room temperature for about 8 hours.

Stretch and fold twice and then shape as six small rolls or as one loaf in a loaf pan. I use wheat bran to coat the outside of the dough during the final shaping. The wheat bran gives the crust a nice texture and also prevents the plastic wrap from sticking during the final proofing. Cover and proof for 60 minutes. Bake in a preheated oven at 375 degrees for 40 minutes. Internal temperature should exceed 190 degrees. Let it cool for at least 60 minutes before slicing.