Whole-grain yeast bread
Description
Homemade baking for tea. Whole grain bread differs greatly from store-bought bread in its “real” flavor. You’ll know what that means as soon as you take the first bite. Not only is it delicious, it’s also good for you, because the grain’s outer layer is retained. To make whole grain bread, you can use a blend of different whole grain flours—for example, rye and wheat. If you like, add various seeds: pumpkin, sunflower, flax, sesame, coriander. Each time you’ll get a different loaf with its own unique taste. Use the step-by-step recipe as a base and bake the bread to suit your own palate. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make the sponge, take 100 ml water (from the total amount) and add 3 tbsp flour (from the total amount).
- 3
Step 3
Mix until the yeast has dissolved completely, cover with plastic wrap, and place in a warm spot to ferment for 30 minutes.
- 4
Step 4
The sponge is ready to use in 30 minutes.
- 5
Step 5
Pour the remaining water into the kneading bowl, add sugar and salt, pour in the sponge, and stir.
- 6
Step 6
Add the remaining flour and knead the dough.
- 7
Step 7
Knead the dough by hand for about 5 minutes. Cover with a lid and leave in a warm place to rise for 1.5–2 hours.
- 8
Step 8
The fermented dough has increased in volume by about 1.5 times.
- 9
Step 9
Lightly flour your work surface, place the dough on it, do not knead it any further, and shape the loaf right away.
- 10
Step 10
Shape the bread into whatever shape you prefer. If you want to bake tin loaf bread as a brick loaf, put the dough into a baking pan.
- 11
Step 11
For proofing, transfer the bread straight onto a baking sheet, seam side down. Proof for 45–60 minutes.
- 12
Step 12
Preheat the oven to 250 degrees. Before baking, make several slashes with a sharp knife or razor blade. Bake the bread for the first 10 minutes at 250 degrees, then lower the temperature to 180 degrees and bake for another 40–45 minutes.
- 13
Step 13
Transfer the finished bread to a wire rack and cool it completely to room temperature. Do not cut hot bread: baking is not finished yet, and the crumb is still forming.
- 14
Step 14
Whole-grain yeast bread turned out aromatic, with a crispy crust and a fine-pored crumb. It’s delicious and good for you! The finished loaf weighed 506 grams.