The Approachable Loaf, crafted with 60-100% whole wheat flour, employs a hybrid fermentation technique and incorporates a touch of sweetness and fat to mellow the grains.

The idea behind this bread is that it is approachable, accessible, and affordable, with no stabilizers or conditioners in it. The Approachable Loaf is tin-baked, contains no more than seven ingredients, and no non-food. It is at least 60-100% whole wheat and priced under $8/loaf depending on regionality.

Kelly, of A Messy Kitchen, chose this bread as the month for the Bread Baking Babes.

Background behind the Approachable Loaf

The “Approachable Loaf” is a bread concept born out of Washington State University’s BreadLab Collective. Their aim was straightforward: create a bread with at least 60% whole grains that still feels familiar and inviting to the general consumer. They hoped to address concerns that many whole-grain breads are often dense or overly hearty in flavor.

In crafting this loaf, the BreadLab team focused on keeping it free from artificial preservatives. One of the core tenets behind the loaf’s creation was accessibility, both in terms of taste and cost. As such, the “Approachable Loaf” was designed to be affordable, aiming to place healthier bread options within reach for a broad audience.

Jeff Yankellow, a founding member of The Breadlab Collective, developed the original Approachable Loaf formula with WSU Breadlab in 2018.

What is hybrid fermentation?

When sourdough is spiked with commercial yeast (like active dry yeast, instant yeast, or fresh yeast), it’s often referred to as a “hybrid” method or “hybrid fermentation.”

This approach combines the slow fermentation and flavor development of traditional sourdough with the predictability and quicker rise of commercial yeast. Hybrid fermentation can be especially useful for bakers who want some of the tang and improved digestibility of sourdough but with the added assurance or speed of commercial yeast.

My experience with the Approachable Loaf

I first learned about the Approachable Loaf during the Pandemic. I made it a few times while I was testing breads to sell at the local farmer’s market, but I didn’t get past the criteria to only use seven ingredients. Mainly because I was trying to do something different.

I decided to approach the loaf differently this time and keep it really simple. I used Kelly’s scaled-down formula to make two different variations of the Approachable Loaf.

The first version is made with 60% white whole wheat flour that I home-milled from Clark’s Cream wheat. Quite by accident, or by me being absent-minded, I should say, I reduced the hydration a good bit. I also reduced the yeast to ½ teaspoon instead of ¾ teaspoon.

The result was a very nice loaf. I baked it at 400 degrees F. the whole time, rather than turning it down, because my oven is finicky.

This loaf was just a tad dry the next day, but it made a great base for a sandwich.  The photo above was taken two days after I baked the first loaf.

I really like the appearance of the first loaf. Since I baked it at a higher temperature, it had nice browning, and because I reduced the hydration, it was easy to score.

For the next bake, I upped the amount of white whole wheat flour to 80% and used the hydration percentage of the original formula, which is about 85% in the final dough. I also used ¾ teaspoon of instant yeast. I don’t think it needs this much yeast, but that’s just me.

The dough was so wet I had to add additional flour to make it workable. I had reduced the hydration by 10%, at Kelly’s direction, but that wasn’t enough. Normally, I add the water in gradually to see how the whole grain flour absorbs the liquid, but I didn’t do that this time.

I was able to shape the loaf, but after the final rise, it was too puffy to score. I didn’t want to deflate it, so I baked it without scoring it.

This loaf was baked at 385 degrees F. Perhaps if I had moved the loaf up during the final few minutes of baking, it would’ve browned a bit more. Even so, I like the flavor of the second loaf. It has more chew and flavor from the increased whole grains.

Here is a photo of the breads side-by-side.  The second loaf has a bit more open crumb due to the extra hydration, but the color of the crust is not as deep as the first loaf.

Since my absentminded self didn’t pay attention to the weight on the scale, I’m really not sure how much water I used in the first loaf. Don’t ask me where my brain was because I honestly don’t know. I was just going through the motions. It wasn’t until after I poured the water in the bowl that I second-guessed myself and thought, “Wait, how much water did I just add? Hmm… I guess I’m going by feel.”

I definitely want to make this bread again. I want to try it at 100% using different types of grains besides white whole wheat.

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Happy Baking!

Cathy