Wholegrain Brewed Wheat Bread

by Editorial Staff

The calorie content of bread made from premium flour and from whole grain flour is almost the same. However, whole grain meat has several advantages. It contains more proteins, minerals, vitamins, and enzymes – we slightly transform them and strengthen them by brewing. All this will not only enrich baked goods with all sorts of uses but will also provide a fertile nutrient medium for yeast, i.e. will make the bread lush. Such soft, tasty, and healthy bread with whole-grain flour will make you want to cook more than once.

Summary

Cook Time	2 hours
Total Time	2 hours
Course	Baking
Servings (Default: 6)

Ingredients

Whole grain flour – 130 g (about 1 glass with a capacity of 200 ml)
Wheat flour, premium-grade – 250 g (about 2 glasses with a capacity of 200 ml) + for working
with dough
Drinking water – 300 ml
Dry yeast – 1 teaspoon
or pressed yeast – 15 g
Salt – 1 teaspoon
Vegetable oil – for lubricating the mold

Instructions

Prepare tea leaves: Boil 130 ml of drinking water. Pour boiling water over the whole grain flour (about 1 glass with a capacity of 200 ml) and stir quickly. Cover the brew with a lid or plate and let sit for 15 minutes.
Prepare the dough: slightly heat the remaining water (not higher than 38 degrees), add yeast and 2-3 tablespoons of wheat flour to it. Stir and leave the dough in a warm place for 10 minutes.
After 10 minutes, the dough increased in volume by 2-2.5 times. Combine the dough and brewed flour and mix with a spatula. Add salt and start gradually adding the remaining flour.
As soon as the dough begins to hold its shape, transfer it to a flour-dusted table for further kneading. Knead the dough for about 4 minutes.
The finished bread dough is very dense and keeps its shape well; after pressing, the surface practically does not straighten. Cover the bowl with plastic wrap and leave in a warm place for 1 hour.
The dough has increased in size by 2-3 times – it is ready for further work.
Pound the dough, squeezing out the air, stretch the dough with your hands into a rectangular layer. Roll the resulting rectangular layer with a roll. Grease a bread pan with vegetable oil, put a roll there, and leave it in a warm place to approach for 20 minutes.
The bread has risen and increased in size. Put the mold in a cold oven, turn on the heat to 200 degrees. After the temperature has settled, bake the bread for 10 minutes.
Then lower the temperature to 180 degrees and bake the bread for another 40 minutes. For the last 5 minutes, you can bake the loaf out of the pan to create a crispy crust on all sides. Cool the loaf of homemade bread on a wire rack, cover with a cloth towel.
Wheat bread infused with whole grain flour is ready. Homemade bread is always delicious, and this bread with an airy crumb and a crispy brown crust, for all its simplicity, turns out to be not only appetizing and beautiful but also very useful.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.