This ten-step recipe supposes you already have some galette dough at hand. In my case, I had a scrap of dough in the freezer labeled “100% whole-wheat galette dough” and dated back to last August.
If you don’t have any dough scraps, you may want to use this galette dough recipe. I have tried it with different flours and different percentages of whole-grain and it has always performed well. But any other dough will work.