WHOLEMEAL BREAD Recipe with bacon
Wholemeal bread is a rustic leavened product, rich in fiber and substantial, perfect for enriching the bread basket on the table or simply toasted and enjoyed at breakfast with a thin layer of jam.
In today’s WHOLEMEAL BREAD recipe, it is made with wholemeal flour, all-purpose flour, yeast, a pinch of salt, and water, enriched with flavorful cubes of smoked bacon that you can omit if you prefer.
A simple preparation with few steps where you just need to respect the resting times to obtain a fragrant and rich WHOLEMEAL BREAD with bacon.
If you follow this recipe, you will be able to bake fragrant wholemeal bread loaves at home, aromatic and with a crunchy outside but soft inside that no one will be able to resist!
With this basic preparation, you can also add to your liking: nuts, raisins, olives, pieces of cheese, sun-dried tomatoes, or whatever your imagination suggests, creating a different bread each time.
The only precaution is that any ingredient you intend to include in the dough should be cut into very small pieces to better integrate once kneaded.
For the preparation, you can use the wholemeal flour you prefer or have available; in our recipe, I mixed it with all-purpose flour for a softer final product, but if you want, you can use only wholemeal flour: it will have a coarser and firmer texture.
For yeast lovers, I suggest checking out these recipes:
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Cuisine: Italian
- Energy 309.51 (Kcal)
- Carbohydrates 47.80 (g) of which sugars 1.53 (g)
- Proteins 10.38 (g)
- Fat 8.93 (g) of which saturated 1.38 (g)of which unsaturated 0.95 (g)
- Fibers 5.60 (g)
- Sodium 707.18 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 1/2 cups wholemeal flour
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp fresh yeast
- 3 1/8 cups water
- 6 tbsps extra virgin olive oil
- 4 tsp fine salt
- 1 3/4 oz smoked bacon (optional)
Tools
- Bowl
- Baking Tray
Steps
To prepare the wholemeal bread, start by dissolving the fresh yeast in a little warm water (subtract from the amount of water indicated in the ingredients). Put both flours in a bowl, the dissolved yeast with its liquid, and 650 ml (2 3/4 cups) of water and knead for 10 minutes (5 minutes if using a mixer).
Add the salt and the remaining 50 ml (1/4 cup) of water, continue kneading to absorb them well into the mixture until it becomes dry. Slowly add the remaining 50 ml (1/4 cup) of water and once incorporated into the dough, add the oil in a slow stream. Knead until you get a smooth and homogeneous dough. Finally, add the diced bacon and knead again.
Form a ball with the dough and let it rest for 1 hour in an oiled container at room temperature. After resting, take the dough, transfer it to a floured surface, spread it a bit with your hands giving it a rectangular shape and fold it in three. Then roll the bread tightly and cut into loaves of about 700 g (1 1/2 lbs) each. Place them on a baking tray covered with parchment paper and let them rise for another hour and a half.
After the time has passed, drizzle a little oil on the surface of the loaves and let them rest for another half hour at room temperature. Bake the homemade wholemeal bread in a preheated static oven at 464°F for 10 minutes and then for 20 minutes at 428°F. Remove from the oven and let cool before serving.
NOTES
If you have a bread proofing basket you can use it instead of a bowl.
You can replace fresh yeast with dry yeast, but you need to reduce the amount by 1/3, so about 2.5 g (1/2 tsp).
STORAGE
Once ready, homemade WHOLEMEAL BREAD with bacon can be stored for 1 day. Alternatively, you can put it in freezer bags and store it in the freezer to take out when needed.
FAQ (Questions and Answers)
What is the difference between white bread and wholemeal bread?
Wholemeal bread is made with flour produced from the whole grain, excluding the outermost layer, and generally, compared to white bread, it is slightly less caloric, richer in fiber and minerals such as iron and calcium.
Why should you eat wholemeal bread?
Wholemeal bread, compared to white bread, contains more minerals and fiber.
