Perfect Whole Wheat Bread
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wholemeal spelled flour
- 100 g whole wheat flour or dark wheat flour
- 50 g wholemeal rye flour
- 50 g rye flour, fine
- 500 ml water, warm
- 1 cube yeast
- 2 teaspoons salt, slightly heaped
- 4 tablespoon apple cider vinegar
- 50 g flaxseed
- 50 g oatmeal
- 50 g pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Dissolve the cube of yeast with the salt in the water. Weigh out the types of flour, mix in a bowl with a fork and mix with the yeast solution and apple cider vinegar. Weigh out the grains and stir in.
- Line the loaf pan (25 cm long) with baking paper and fill in the fairly liquid to slightly viscous dough. If you let the dough rise for another 20 minutes, the bread will be even looser.
- Place the mold in the cold (!) Oven and then bake for about 1 hour at 180 degrees top / bottom heat. Cut once lengthways after approx. 10-15 minutes.
- The bread is ready as soon as it sounds hollow when you tap the underside.
- Tips:
- The types of flour are of course variable and it is up to you how you want to mix, but no more than 1/5 of the amount of flour should consist of rye flour, otherwise the bread will not rise. Since it does not contain sourdough, some enzymes in the rye flour cannot be broken down properly and the bread will otherwise remain moist and mushy. I like the above mix best. By the way, it still tastes like sourdough bread, you won`t notice anything of the vinegar afterwards.
- One should be careful with the salt content. 2 teaspoons are not enough for me personally, 4 are probably too much for everyone. It is best to try it briefly before baking.
- The added grains are of course a matter of taste. Sunflower seeds, sesame seeds, nuts, roasted onions and diced ham go just as well, if you use a little light-colored flour, it also tastes good with sun-dried tomatoes, feta and olives A total of 150 grams is a good guideline.
- I like to sprinkle corn grits on top before baking. That makes the crust more interesting.
- When I want to cut the bread, I wait until it is really cold, then it is much easier to cut.
- It holds up best if you put it on the cut edge after cutting and simply leave it unpacked (!) In the air. So it stays moist inside and does not become rubbery on the outside. So you can still eat it after 3 - 5 days and it still tastes almost like freshly baked.
- One bread makes about 20 slices.
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