Bread made from coarse flour
Description
The baking is prepared simply and quickly. Making a healthy homemade bread from coarse‑ground flour is very easy; the main thing is to follow the step‑by‑step instructions and all recommendations consistently. If you don’t have a ready wheat starter, it can easily be replaced with the appropriate amount of flour, water, and yeast according to the specified proportions.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In the mixing bowl, pour in room‑temperature water, add the yeast and the starter.
- 3
Step 3
Add salt and sugar.
- 4
Step 4
Add the rye flour and stir until smooth.
- 5
Step 5
Then sift the wheat flour into a container, adding it in parts. It's best to finish kneading the dough by hand.
- 6
Step 6
Cover the container with the dough with plastic wrap and let it ferment.
- 7
Step 7
After an hour, perform the first fold using the “stretch and fold” method.
- 8
Step 8
After an hour, do another fold, then let the dough rest for final fermentation. If you don’t plan to bake the bread right away, for example, you’re doing it in the evening, you can put it in the refrigerator. If you plan to bake it that day, the dough should rise at room temperature for another roughly 3–4 hours.
- 9
Step 9
The dough has fermented, it has risen well in volume, you can start shaping the bread.
- 10
Step 10
Proceed to the preliminary shaping. Place the dough on a work surface dusted with flour, to which you can add a little bran. Pull the ends of the dough toward the center and form a ball.
- 11
Step 11
Roll the dough into a ball and let it rest for 30 minutes, covering it with plastic wrap.
- 12
Step 12
Roll out the dough into a rectangle.
- 13
Step 13
Pull one edge of the dough toward the center and, using the edge of your palm, make a perforation, securing it.
- 14
Step 14
Finally fold the dough.
- 15
Step 15
Secure the edge of the dough.
- 16
Step 16
Roll out the dough so the seam evens out, then let it proof for another hour, seam side down.
- 17
Step 17
Place the bread on a baking sheet, make slashes with a sharp knife so that gases don’t tear the bread during baking. Bake in the oven at the maximum temperature of 240 °C for 10 minutes, then reduce the temperature to 180 °C and bake for another 40 minutes.
- 18
Step 18
Cool the finished bread on a rack to room temperature; you still can't slice it, as the baking process is not yet finished.
- 19
Step 19
When the bread has cooled, you can taste it. The bread is aromatic, tasty, and very healthy.