For a few months now, on Instagram, from Natura e Cucina, I have been organizing weekly contests: every week I choose a winning recipe and, at the end of the month, the most voted one is published here on my blog… and more!
Today’s is the first winning recipe: Homemade Whole Wheat Bread by lactosefree_foodlover. I am thrilled with her participation, and I am pleased that a very young girl like us from this blog loves experimenting in the kitchen. I now leave you with the recipe.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 17.6 oz
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 316.48 (Kcal)
- Carbohydrates 64.05 (g) of which sugars 2.23 (g)
- Proteins 11.80 (g)
- Fat 1.67 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 7.18 (g)
- Sodium 82.92 (mg)
Indicative values for a portion of 100 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 for Whole Wheat Bread
- 14 oz whole wheat flour
- 3.5 oz all-purpose flour
- 1 teaspoon instant dry yeast
- 1.3 cups water (warm)
- 1 pinch sugar
- Half tablespoon salt
Preparation of Whole Wheat Bread
Start by dissolving the yeast and sugar in a glass of warm water, mixing well with a teaspoon.
In a large bowl, put the whole wheat flour and the remaining water (the one without yeast). Mix quickly and let rest for 10–15 minutes.
Then gradually add the all-purpose flour and the water with the yeast and sugar. Start kneading.
After about 5 minutes, add the salt and continue to work the dough for another 10–15 minutes on a work surface, making folds to incorporate air: this will help develop gluten and achieve a soft loaf.
Let the dough rest for 2–3 hours, or until it doubles in volume.
Knead it lightly again, transfer it to a baking tray, and let it rise for about another hour.
Bake at 356°F for about 30 minutes.
Tips
I recommend visiting her Instagram page lactosefree_foodlover and try her whole wheat bread recipe and let us know how it turned out in the comments below.
Also See:
Natura e Cucina contest recipes: Savory and Sweet.
