Whole Wheat Bread

Category: Yeast bread
Whole Wheat Bread

Ingredients

Dough:
whole wheat flour 250 g
water (lukewarm) 250 ml
fresh yeast 5 g
Dough:
whole wheat flour 150 g
wheat flour of the highest grade 100 g
fresh yeast 5 g
salt 1.5 h l
sugar 1 tsp
honey 1 tbsp
milk 40-50 ml
olive oil 1 tbsp

Cooking method

  • 1. For dough, dissolve the yeast in water, mix with flour and let it ferment for at least 3 hours. The dough is ready when it increases in volume by 2.5 times, rises with a dome and begins to fall slightly. It takes me from 3 to 3.5 hours.
  • 2. Grind the remaining yeast with sugar, add honey and leave for 5 minutes. Mix two types of flour and salt, combine with dough, add milk at room temperature and knead the dough. In the middle of the batch (after 5 minutes) add the oil and continue the batch until a smooth, elastic bun is formed. Round off the finished dough, put in a bowl slightly dusty with flour, cover with a towel and leave for 15 minutes.
  • 3. Put the dough on a flour-dusted cutting mat, divide into two equal parts. Roll each part into a ball and leave for another 15 minutes.
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  • 4. Form two dense loaves and let them prove for about an hour (until doubled in volume).
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  • 5. Bake at 230 degrees for the first five minutes with steam, then lower the temperature to 200 for another 10 minutes. Bring to readiness at 180 degrees (another 15-20 minutes). Before baking, make cuts with scissors and brush with milk.

The dish is designed for

2 loaves 360 g each

Cooking program:

oven

Note

This bread is based on Richard Bertinet's "100% Whole Grain Bread" recipe. But with the addition of honey, milk, olive oil, my family likes bread more. I also replaced 100g of whole grain flour with premium flour.
The crust is thin and crispy, the crumb is quite dense, and the taste is creamy, with a light honey note.
Cook with love and bon appetit!

MariS
Marish, what a healthy bread, and what a porous crumb!
I will definitely try, I love this kind of bread!
Omela
Marish, stunned, what beauties !!!
Twist
Marish, Ksyushathank you my dears!
What attracts me the most about this bread is the aroma - such a hearty wheat spirit is present when baking!
Omela
Marish, the current remains, what to admire .. And I'll cry at your place .. they don't eat my such healthy bread !! Give them the current white and fluffy crumb.
Merri
Fragrant and sincere bread! Let it lie in the bookmarks.
Twist
... do not eat my such healthy bread !! Give them the current white and fluffy crumb.
Ksyusha, Yes, I have the same thing. And I rarely make whole grain and rye.
Omela
Sister!!!
Sonadora
Marish, very nice bread! Dragged into the bins!

Ksyusha, from a whole grain bread there is a double benefit. Health for eaters, not withstandbyhamster all in one evening.
Omela
Quote: Sonadora

Eaters - health,
So do not eat .. graph !!! Even to your health !!
Mark's mom
Marina, thanks for the bread! It turned out delicious, fragrant, beautiful! I will post the report photo tomorrow
Twist
Inna, Thank you. that they used the recipe!
I will post the report photo tomorrow
I look forward to.
Mark's mom
Whole Wheat Bread
Marina, thanks again
Twist
Inna, thanks for the photo! It can be seen what a fluffy bread turned out!
I am very, very glad that I liked it too!
Vitalinka
Marina, baked your bread yesterday.I don't know whether I did it right or not, but after kneading the dough, I was at a loss whether to leave it for lifting or not. From the description I realized that the dough just rests for 15 minutes 2 times, and it fits after molding. Generally speckled so. I liked the bread very much!

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Thanks for the recipe!
Twist
Vitalinkawhat a lush bread in the photo!
From the description I realized that the dough just rests for 15 minutes 2 times, and it fits after molding.
You did everything right And I am very glad that everything worked out and I liked the bread!
Eat to your health and enjoy!

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