Wholegrain Infused 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, there are 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 usefulness, but also provide a fertile nutrient medium for yeast, i.e. will make the bread fluffy. You will want to make such soft, tasty and healthy bread with whole grain flour more than once.
Servings: 6
Cook: 2 hours
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
Directions
- Prepare the brew: 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 table dusted with flour for further kneading. Knead the dough for about 4 minutes.
- The finished bread dough is very dense and holds 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 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 heating 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.
Bon Appetit!
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