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 to be consumed on its own or as a side to cold cuts, meat, vegetables but also excellent as a base for delicious bruschetta! Now, hands-on dough!
If you love making bread at home, also try these recipes:
- Difficulty: Easy
- Cost: Very cheap
- 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 1/5 cups water (at room temperature)
- 3/4 tsp fine salt
- 1 1/4 tsp dry yeast
- to taste mixed seeds (I use poppy and sesame)
Useful Tools
- Kitchen Scale
- Stand Mixer
- Parchment Paper
- Plastic Wrap
- Bowl
- Kneading 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 stand mixer bowl.
Add the water to the stand mixer bowl, attach the dough hook, and set it to speed 2, let it work for 10 minutes. At this point, the dough will be well incorporated, turn it off, and transfer it to a lightly floured kneading board.
Shape the dough into a ball, place it in a glass bowl, and cover with plastic wrap. Place it in a closed, turned-off oven to rise until it doubles in size (depending on 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 (approximately 230 g each), spread each part with your fingers, then fold it over itself like a wallet and roll it into a small loaf shape. Lightly flour the surface of the bread, place on a baking sheet with parchment paper, cover with plastic wrap, and put it back in the turned-off oven to rise until double (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 hot, before baking, make a cut along the long side of each loaf, brush the surface with water, and sprinkle with the seeds you prefer (I use sesame and poppy), then 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 cooked when well-browned, take it out, let it cool slightly, and enjoy!
HOMEMADE BREAD
TIPS
If you see that during baking the bread tends to darken too quickly, you can cover it with a sheet of parchment paper and remove it only towards the end of baking.
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.
