Whole Wheat Moroccan Bread

The traditional recipe for Moroccan Khubz Maghrebi calls for all white flour. Although this works well, it imparts little flavor, so I've created a heartier whole wheat version.

Breads

Prep: 20 min
Rise: 1 hour 30 min
Cook: 30 min
Total: 2 hour 30 min
Yields 3 round loaves

Dough
2 ½ cups warm water (100* to 110°F)
2 ¼ teaspoons instant yeast
In a large bowl, dissolve yeast in water.
20 ounces all-purpose flour (about 5 cups)
11.5 ounces whole wheat flour (about 2 cups)
2 teaspoons kosher salt
In a small bowl, combine flours and salt.
Pour in about ⅓ of the the flour into the mixing bowl with water. Mix well with a dough whisk or wooden spoon until incorporated. Pour in another ⅓ of the flour, stir, and repeat until incorporated.
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
Rising
cooking spray
Form dough into a round and place in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let dough rise until doubled, about 1 hour.
By hand, gentle remove the dough from the bowl, press down, and form into a 12 inch cylinder. Using a pastry knife or bench scrapper, cut into three each pieces. Form each piece into a disc.
2 teaspoons whole wheat flour
cooking spray
Lightly grease a baking sheet and place all three discs onto it. Sprinkle each with whole wheat flour and cover. Let sit until dough has risen by half, about 40 minutes.
Baking
Preheat oven to 350°F with rack at bottom third position.
1 tablespoon extra-virgin olive oil
Remove plastic wrap from baking sheet and brush each with 1 teaspoon oil.
Bake at 350°F until an instant-read thermometer inserted into center of loaf reads 190°F, about 30 to 35 minutes. Note that the bread will only turn slightly golden brown.
Remove from oven and transfer to a wire rack. Let cool completely to room temperature, about 2 to 3 hours. Slice and serve.