Whole-Wheat Loaf Easy Recipe
Homemade bread is a rediscovered pleasure, especially in recent years.
It’s an experience worth trying that gives satisfaction and allows us to obtain a rustic loaf, rich in fiber and low in fat to keep and enjoy for a few days.
In this recipe I present it made with whole wheat flour.
I will reveal all the tricks to achieve a loaf with a crunchy crust and a soft interior. Ideal for morning breakfast, but also a perfect accompaniment for flavorful bruschetta to serve at aperitif time, or filled with cold cuts and cheeses.
A simple bread to make at home, with little brewer’s yeast so it is easier to digest and rich in precious fibers that are useful for our well-being.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: loaf of about 1 lb 11 oz (750 g)
- Cuisine: Italian
Ingredients
- 4 1/4 cups Whole wheat flour (I used Spadoni (about 500 g))
- 1 1/2 cups water (warm (about 350 ml))
- 3 tbsp extra virgin olive oil ((about 45 ml))
- 4 tsp fresh baker's yeast ((about 12 g))
- 1 tsp sugar
- 1 tsp salt
Preparation
For this preparation, if you have one you can freely use a stand mixer (with the dough hook) or knead by hand.
First, crumble the fresh yeast into a small bowl and cover it with part of the water indicated in the ingredients (the water should be warm) and add the sugar, dissolving everything.
Proceed by making a well with the flour, add the yeast mixture and begin to mix with a spoon.
Then pour the remaining water little by little, into which you have previously added the oil and dissolved the salt. Continue to mix, trying to incorporate all the ingredients well.
At this point transfer the dough to a work surface and begin to knead vigorously for at least 8–10 minutes until the dough becomes smooth and homogeneous.
If you use a stand mixer, 5 minutes will be sufficient.
Shape the dough into a ball and let it rest in a large, lightly oiled bowl, covered with a cloth, so that it doubles in volume (this will take about a couple of hours – it depends on room temperature).
At the end of this first rise, take the dough and place it in a loaf pan (Pullman pan) or, if you don’t have one, in a lightly oiled loaf cake pan.
Let it rise again until doubled (about one hour).
When the bread is ready, bake it in a preheated static oven at 356°F (180°C) for about 35–40 minutes, checking occasionally. The surface should be lightly golden.
At that point your whole-wheat loaf will be ready! Take it out of the oven and let it cool, preferably on a rack, before consuming.
Notes
You can use any type of whole wheat flour, choosing your favorite.
If you want to enrich the bread, sprinkle it before baking with sesame seeds, poppy seeds, or pumpkin seeds.
If you want to speed up the rising times, you can place the dough in the turned-off oven with only the light on; its warmth will help the dough grow.
It can be stored well sealed in a plastic bag at room temperature for about 4–5 days or frozen once baked.
In the latter case, simply thaw it by placing it in the refrigerator for a few hours and then put it in the oven for a couple of minutes so it regains its outer crispness.
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To view other recipes for breads and focaccia click here https://blog.giallozafferano.it/atavolacontea/category/pane-focacce-torte-salate/
