Whole grain wheat bread 50:50

Whole grain wheat bread 50:50

Category: Yeast bread

Ingredients
For dough:
whole wheat flour	250 g
water	300 ml
trembling fresh	3 g
For the test:
wheat flour	250 g
trembling fresh	7 g
syrup	1 tsp
honey (I used chestnut)	2 h l
salt	1.5 h l
olive oil	2 tbsp

Cooking method

• 1. For dough, dilute the yeast in water at room temperature, combine with flour and leave to ferment at room temperature for 8-10 hours. The finished dough should increase three times and start to fall off a little in the middle (mine was ready in 8.5 hours).
• 2. For the dough, rub the yeast (7g) with your fingertips into the rest of the flour and add salt. Add honey and molasses to the dough, add flour and salt and knead the dough at medium speed for about five minutes. Add a tablespoon of oil and knead for a couple more minutes, then add a second spoonful of oil and finish mixing in five minutes. The dough turns out to be sticky, smearing the bun.
• 3. Allow the dough to rise for 30-40 minutes (until doubled) and shape into a ball on a mat sprinkled with flour. Leave for proofing in the refrigerator overnight. Can be placed in a proofing basket, in a tin, or (if the bread is baked), simply cover with a suitable bowl on top).
• 4. Remove the bread from the refrigerator 30-40 minutes before baking. Bake in an oven heated to 230 degrees with steam for the first five minutes. Then lower the temperature to 180 and bring the bread to readiness (total time in my oven is 25-30 minutes).

Cooking program:

oven

Note

The bread is very, very airy, soft, with a deep wheat flavor and light sourness. The crust is thin and crispy and the crumb is very tender.
Cook with love and bon appetit!

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Marish, what a beautiful bread - spongy!
I can imagine how delicious it is! I'm taking it to bookmarks.

[Marisha]

Marisha, try it! You will definitely not regret it!

Marish, beautiful bread !!! Leaky four !!!

[Ksyusha]

Ksyusha, Thank you! Well, they also demand a soft-airy bread. And in order to eat whole grain, you have to be sophisticated
I fought for a long time, and now, the bread after a night cold proofing is finally approved. Now I want to experiment with rye.

[Marish]

Marishwhat bread!
I wanted to try it right away!

Marish, if there is no molasses, add honey instead?

[Marisha,]

Marisha, Thank you! If there is no molasses, just take honey.

Thank you, Marish! I will definitely try! Moreover, the recipe is very convenient, in the sense that in the morning the next day you can bake bread.

[Marish]

Marish, I will come to you without a photo, but with a huge thank you!
I baked this wonderful bread! Perhaps, we have never eaten a whole grain tastier than this one! Thin crispy crust, soft and very aromatic crumb, with a subtle, light sourness! My unhealthy eaters have left almost nothing of it, and this despite the fact that usually whole grain bread is not favored.
Thank you very much!!!

[Marisha,]

Marisha, very, very glad that your eaters liked it! Eat to your health!

Girls, can you bake such beauty with dry yeast?

[LyuLeka,]

LyuLeka, you can also try dry. If you take in the ratio, then in the dough -1 g, in the dough -3 g. Just mix yeast with flour.
But, perhaps, it will be necessary to adjust the fermentation time of the dough and dough - I bake only with fresh yeast and it is difficult for me to say how the dry ones will behave.

Well, I thought about so, just how to hang 1g If by eye, in tsp. 4d - take on the bottom? I'll try somehow, or maybe I'll risk buying live ones. I really liked the recipe

[LyuLeka]

LyuLeka, and you, if not a secret, why don't you use fresh yeast? Believe me, they give very good results.

For some reason I am afraid. With dry, everything is simple, but with these, I don't know, there are probably all sorts of subtleties and how to store them

Marina, to me on "YOU", please

, to me on "YOU", please

With pleasure!
There are no tricks in working with fresh yeast. How to introduce them into the dough is necessarily described in each recipe. The main thing is that the yeast is fresh. The expiration date is a month, the date of manufacture is always on the pack, so you can choose the freshest. Sold in supermarkets and markets. I buy one-hundred-gram packs, but there are packs of 50 g each.
I store it in the refrigerator, tightly wrapped in foil, since I consume the package in about 7-10 days - I bake bread four times a week + rolls, buns, etc.

Marina, thank you very much for the clarification. I persuaded, I will try and I will definitely report

Happy and delicious baking!

The bread is great! I especially liked the process of kneading yeast with flour. I did it in three ways, both in the refrigerator and just in the proofer for 90 minutes. The last time I did it entirely on whole grain Diamart # 2 (Coarse whole grain wallpaper).
The main thing is that you can experiment with this test as you like. After cooling the dough, I will try to deep freeze to use the dough for future use.

[Lecs]

Lecs, wonderful bread turned out! The loaves are so nice! I am very glad that you liked it!

The main thing is that you can experiment with this test as you like.

You're right. This recipe can be considered as a basic one, but it can be made with additives, and the ratio of types of flour can be changed. Only take into account the liquid ratio.
Thank you very much for such a beautiful photo report. Happy experiments and good baking!