Wheat loaf
Description
Delicious baked goods for the whole family. The crispy crust, appetizing aroma, and light, airy crumb of this bread will win over everyone! It's best served with soups or a glass of milk with butter, allowing its flavor to fully unfold and complement the main dish. You can bake it daily—dough made with wheat sourdough starter is very healthy and beneficial for the body. The loaf is very filling, but I recommend making two at once—it disappears quickly! It's also great served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the starter: mix water with the starter culture, stir well. Add flour and mix again thoroughly. Cover with plastic wrap and let sit at room temperature for 8 hours.
- 2
Step 2
2. Dilute the starter with water and transfer it to the bowl of a stand mixer. Add salt, sugar, olive oil, sifted high-grade wheat flour, and whole grain flour. Knead the dough for 5 minutes at medium speed.
- 3
Step 3
3. Shape the dough into a ball and transfer it to a bowl greased with vegetable oil. Cover with plastic wrap and let rest at room temperature for 3–4 hours. After an hour and a half, perform a dough fold: take the dough by one edge, stretch it as much as possible, and fold it over to the opposite side of the bowl.
- 4
Step 4
4. Repeat stretching in a circular motion, then flip the dough, smooth its surface, and let it rest under plastic wrap until the end of proofing. Place the dough onto a floured work surface.
- 5
Step 5
5. Gather the edges toward the center, flip over, and cover with a lid. Let rest for 15–20 minutes. Roll the dough into a rectangular sheet. Roll half of the dough into a tight log.
- 6
Step 6
6. Cut the second half of the dough into thin strips, leaving them attached at the edge of the dough. Roll up the log completely, then transfer it onto parchment paper. Place the dough, together with the parchment, into the basket, cover with plastic wrap, and let rise for 1 hour.
- 7
Step 7
7. Before baking, brush the loaf with tea and sprinkle with cumin. Bake the bread for 35 minutes in a preheated oven at 180 degrees. Cool the bread completely on a wire rack.