Homemade bread, a recipe with a portion of low glycemic index flour and no sugar, a light bread perfect to bring to the table every day, this bread is ideal for being consumed on its own as an accompaniment to cold cuts, meat, vegetables, but also excellent as a base for delicious bruschettas! Now let’s get our hands in the dough!
If you love making bread at home, try these recipes too:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Homemade Bread
- 2 1/2 cups Manitoba flour
- 3/4 cup low glycemic index flour
- 1 1/4 cups water (at room temperature)
- 3/4 tsp fine salt
- 1 1/4 tsp dry yeast
- as needed mixed seeds (I use poppy and sesame)
Useful Tools
- Food scale
- Stand mixer
- Parchment paper
- Plastic wrap
- Bowl
- Pastry board
- Spatula
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Preparation of Homemade Bread
Pour the flours and salt into a bowl and mix with the kitchen spatula, then add the dry yeast and mix again, pour everything into the bowl of the stand mixer.
Add the water to the stand mixer bowl, insert the dough hook, and set it to speed 2, let it work for 10 minutes, at this point the dough will be well kneaded, turn it off and transfer it to the lightly floured pastry board.
Shape the dough into a ball, place it in a glass bowl and cover with plastic wrap, put it in the closed and off oven to rise until doubled (depending on the external temperatures it will take about 2 to 3 hours).
Once the dough has doubled in volume, take it out, divide it into 3 equal parts (about 230 g each), stretch each part with your fingers then fold over itself into a wallet shape and roll into a small loaf, lightly flour the surface of the bread, place on a baking sheet with parchment paper, cover with plastic wrap and put back in the off oven to rise until doubled (another 2 or 3 hours, times always vary based on external temperatures).
Once the loaves have doubled in volume, remove them from the oven; preheat it to 482°F, when it’s hot, before baking, make a cut along the long side of each loaf, brush the surface with water and sprinkle with the seeds of your choice (I use sesame and poppy), bake.
Bake for the first 20 minutes at 482°F then lower the temperature to 392°F and continue baking for another 25 minutes, with the last 5 minutes with the door slightly open (this will allow the bread to have a crispy crust and a dry interior! The bread is done when it’s golden brown, remove from the oven, let it cool slightly, and enjoy!
HOMEMADE BREAD
TIPS
If you see that the bread tends to darken too quickly in the oven, you can cover it with a sheet of parchment paper and remove it only towards the end of baking.
The baking times are based on my oven which is a regular static electric oven, always check the baking towards the end because every oven is different.
The seeds to put on top before baking are optional.
