Wholewheat bread

When you look at the crunchy crust and the sexy bumps of this home made loaf, you just want to grab it and break it. Well, obviously a main trait of the human nature is not to be able to resist the golden colour and the aroma of a freshly baked bread.

And this one is so easy and quick, without the initial rising of the yeast and much kneading. I couldn’t even get my hands dirty 🙂 You should try it, too!

 

AnnieAuthorAnnieCategoryDifficultyIntermediate

INGREDIENTS:

 1 egg
 1 cup wholewheat flour
 2 ½ cup fine white flour
 1 sachet dry yeast
 1 tsp. sugar
 1 tbsp. salt
 3 tbsp. vegetable oil
 250 ml water

Prep Time10 minsCook Time1 hr 30 minsTotal Time1 hr 40 mins

 

DIRECTIONS:

1

Put wholewheat flour in the bowl.

Wholewheat bread

2

Add the egg.

Wholewheat bread

3

Add the salt to the bread dough.

Wholewheat bread

4

Add the sugar.

Wholewheat bread

5

Add the sunflower oil.

Wholewheat bread

6

Add the dry yeast.

Wholewheat bread

7

It is now time for the water. It should not be cold or hot, but pleasantly warm. Thus it will activate the yeast and the bread will puff.

Wholewheat bread

8

Kneading is coming. I put all the bread ingredients in the kitchen robot. But you can mix it by hand. Since this mixture is quite liquid, you can simply mix it with a spoon.

Wholewheat bread

9

After stirring the bread mixture, you begin to add the white flour. I measured the amount of flour that my dough absorbed and it was exactly 2 1/2 cups (my cup measure is about 250 ml.) But since the dough is different each time depending on the room temperature, egg size and other factors, it can absorb more or less flour. So I'm adding it gradually.

Wholewheat bread

10

Once the dough is rolled into a ball, you don't need to knead it anymore. It is good enough.

Wholewheat bread

11

Cover the bowl with a towel and let it to rise for at least 30 minutes in a warm place.

Wholewheat bread

12

This is the puffed ready dough.

Wholewheat bread

13

Sprinkle with a little flour until it doesn't sticks to your hands. Knead the dough as it is in the bowl. You do not have to take it out on a countertop and knead it a lot. All you have to reach is a non-sticking round shapes dough.

Wholewheat bread

14

Put baking paper in the baking pan and sprinkle the paper with flour. Place the well-shaped ball of dough on the flour. Sprinkle some more flour on the bread dough to give a more floured surface. Allow the dough to rest for 10-15 minutes. It will further increase its volume.

Wholewheat bread

15

With a sharp knife, make the cuts you like. I love the diagonal cuts of classic bread very much, but you can be more imaginative. The important thing is to use a sharp knife and when cutting, do not push so the bread dough does not squish.

Wholewheat bread

16

Bake in a preheated oven at about 180 degrees for about 30 minutes until the bread is golden brown. After removing it from the oven, cover it again with a towel and let it cool for at least 10 minutes so it is not that hot when serving. Bon appetit!

Wholewheat bread

 

If I can do it, so can you!
Bon appetit!

 

Ingredients

 1 egg
 1 cup wholewheat flour
 2 ½ cup fine white flour
 1 sachet dry yeast
 1 tsp. sugar
 1 tbsp. salt
 3 tbsp. vegetable oil
 250 ml water

Directions

1

Put wholewheat flour in the bowl.

Wholewheat bread

2

Add the egg.

Wholewheat bread

3

Add the salt to the bread dough.

Wholewheat bread

4

Add the sugar.

Wholewheat bread

5

Add the sunflower oil.

Wholewheat bread

6

Add the dry yeast.

Wholewheat bread

7

It is now time for the water. It should not be cold or hot, but pleasantly warm. Thus it will activate the yeast and the bread will puff.

Wholewheat bread

8

Kneading is coming. I put all the bread ingredients in the kitchen robot. But you can mix it by hand. Since this mixture is quite liquid, you can simply mix it with a spoon.

Wholewheat bread

9

After stirring the bread mixture, you begin to add the white flour. I measured the amount of flour that my dough absorbed and it was exactly 2 1/2 cups (my cup measure is about 250 ml.) But since the dough is different each time depending on the room temperature, egg size and other factors, it can absorb more or less flour. So I'm adding it gradually.

Wholewheat bread

10

Once the dough is rolled into a ball, you don't need to knead it anymore. It is good enough.

Wholewheat bread

11

Cover the bowl with a towel and let it to rise for at least 30 minutes in a warm place.

Wholewheat bread

12

This is the puffed ready dough.

Wholewheat bread

13

Sprinkle with a little flour until it doesn't sticks to your hands. Knead the dough as it is in the bowl. You do not have to take it out on a countertop and knead it a lot. All you have to reach is a non-sticking round shapes dough.

Wholewheat bread

14

Put baking paper in the baking pan and sprinkle the paper with flour. Place the well-shaped ball of dough on the flour. Sprinkle some more flour on the bread dough to give a more floured surface. Allow the dough to rest for 10-15 minutes. It will further increase its volume.

Wholewheat bread

15

With a sharp knife, make the cuts you like. I love the diagonal cuts of classic bread very much, but you can be more imaginative. The important thing is to use a sharp knife and when cutting, do not push so the bread dough does not squish.

Wholewheat bread

16

Bake in a preheated oven at about 180 degrees for about 30 minutes until the bread is golden brown. After removing it from the oven, cover it again with a towel and let it cool for at least 10 minutes so it is not that hot when serving. Bon appetit!

Wholewheat bread

Wholewheat bread – recipe
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