Browin Blog - How to make home-made bread?

How to make home-made bread?

  • 300 g wheat or spelled flour (universal type, cake type 500 or 700, but preferably bread type 850)
  • 100 g wholemeal wheat or spelled flour, e.g. type 1850
  • 1.5 teaspoons salt
  • 20 g fresh yeast (or 1 teaspoon dry yeast)
  • 300 g cool water
  • wholemeal flour or bran to sprinkle

Contrary to appearances, home-made bread is not difficult to make. Fresh, crunchy and aromatic home-made bread not only tastes better, but also is much healthier than that available in stores. Because bread is the basic nutrition component in many homes, it is worth making sure that it is of really high quality. So, if you want to feel the difference in taste - make your own bread at home. With our recipe, you are sure to succeed. Try our proven recipe and secrets, which will make you fall in love with the taste of bread again!

How to make home-made bread?

Recipe for wholemeal wheat bread - step by step

Sift the flour into a large bowl (add the bran that accumulated on the sieve after sifting the flour), add salt and yeast, and mix with a spoon. Add water and mix the ingredients with a spoon (briefly, until the ingredients combine, for about half a minute). Cover the bowl with a plate or plastic wrap, and leave to rise for about 14 hours (at least 9), preferably overnight, at the room temperature (e.g. on the kitchen countertop).

Sprinkle the board or countertop with white flour and lay out the dough. Fold it in half three or four time (the dough will be quite loose and will not form a ball).

Place a clean dishcloth on the countertop, sprinkle it with wholemeal flour and place the folded dough there, with the connection facing down. Cover the dough with the edges of the cloth and leave it in a warm place for 1 to 2 hours, until the volume doubles.

Half an hour before the end of the rising time, heat the oven to 240 - 250 °C, placing the rack at the 1/3 height from the oven bottom. Place a covered heat-resistant pot, e.g. enamelled cast iron pot, on the rack, and heat it together with the oven.

Carefully, using oven gloves, remove the hot pot from the oven and take off the lid. Put the dough in the pot (slide it off the dishtowel, being careful not to cover the bread with too much flour), or quickly and carefully transfer the bread into the pot in flour-sprinkled hands). Be careful, the pot is very hot! Cover the pot and bake the bread for 30 minutes. Remove the lid and continue baking until the bread is brown, but not burnt, for 15 to 30 minutes (after 5 to 10 minutes after removing the lid, you can put aluminium foil on top of the bread to help it get the right colour, but prevent it from burning) .

Take the pot of bread out of the oven, open it, and after a few minutes remove the bread from the pot and put it on a metal rack until completely cool. Do not cut the bread until it cools down.

Instead of a heat-resistant pot, you can use a Romertopf clay pot. Soak it in water for 15 minutes, then thoroughly grease its interior with butter and sprinkle with flour before transferring the dough into it. Put it in an unheated oven for 30 minutes to rise the dough. After this time, cover the pot with a lid and increase the temperature to 250 °C and bake for 20 minutes. Next, remove the lid and lower the oven temperature to 190-200 °C, and leave the bread in it for another 40 minutes. After this time, the crust should be browned, and the bread should give a hollow sound when knocked on the bottom.

... because homemade is better!