The whole wheat loaf bread without milk is a type of sandwich bread using whole wheat flour.

It is very pleasant to taste, dense to the bite, and with a well-defined flavor, it pairs perfectly with both sweet and savory toppings.

In the recipe I propose, no milk is used, but simply water for a tasty yet lighter and healthier bread.

I usually enjoy it in the morning for breakfast, but it is also great for snacks and light meals, or to take to the office for lunch break or even to add to the bread basket.

Try it and you’ll see that making it will become a pleasant habit!

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Difficulty: Easy
Cost: Very Cheap
Rest time: 2 Hours 40 Minutes
Preparation time: 25 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

265.39 Kcal

calories per serving

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Energy 265.39 (Kcal)
Carbohydrates 42.10 (g) of which sugars 1.57 (g)
Proteins 7.11 (g)
Fat 7.39 (g) of which saturated 0.93 (g)of which unsaturated 0.00 (g)
Fibers 4.29 (g)
Sodium 584.29 (mg)

Indicative values for a portion of 99 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

12.35 oz whole wheat flour
5.29 oz semolina flour
1 tsp sugar
1 tsp dry yeast
2 tsp salt
1 1/3 cups water (warm)
4 tbsps extra virgin olive oil

Tools

1 Loaf Pan – 12 inches
1 Brush kitchen

Steps

To prepare the whole wheat loaf bread without milk, slightly warm the water.

In a bowl, combine whole wheat flour, semolina flour, dry yeast, and sugar.

Gradually add half of the water indicated in the recipe and start kneading.
Then add the salt, oil, and continue working using the remaining water to achieve an elastic and well-workable dough, but not soft.

Depending on the moisture level of the flour, a bit more or less water than described might be needed.
Once you have an even dough ball, after about 10 minutes of kneading, let it rise in a floured bowl. Cover with a damp cloth (that doesn’t smell of detergent) and put it in the center of the oven preheated to 122 degrees and then turned off.

I like to place a small cup with water inside to create a more humid rising environment.
After a couple of hours, when it is well risen, take the dough and in the meantime, preheat the oven again to 122 degrees.

Roll it out forming a rectangle the same length as the pan (12 inches), roll it up on itself along the longer side. Place the dough in the pan and let it rise in the oven turned off for another 40 minutes or so.
Once well risen, remove it from the oven.
Heat the oven to 356 degrees and brush the loaf bread with olive oil, using a kitchen brush.

Bake at 356 degrees for about 30 minutes, at the center level of the oven, static function.
After this time, remove from the pan and place the bread back in the oven for a few more minutes. Place it directly on the rack.
Be careful not to burn it. Once the desired golden color is reached, remove from the oven and let cool on the rack.
The whole wheat loaf bread without milk is now ready.