Name: Wheat bread with added wholemeal flour
Ingredients: 400 g wheat flour type 550; 200 g wholemeal flour; 410 ml cold water; 13 g salt; 8 g dried yeast; 2 tablespoons flaxseed

Wheat bread with added wholemeal flour

Cakes and breads

2018-11-15

avg. 5 | number of ratings: 3

Bread is considered one of the oldest foods in the world. The wheat used to make it is the first cereal that was cultivated by humans as early as about 9 000 years ago. It is an indispensable food we reach for regardless of the time of day. It is perfect for sandwiches and accompanies breakfasts and dinners all over the world. A loaf is also served with soups and even features in desserts. You will find it on every continent, and its diversity means that baking bread can become a kind of passion. Homemade bread, whether sourdough or yeast-leavened, lets you feel the atmosphere of a real bakery in your own home. The ability to vary flavors and add-ins makes it possible to serve not only traditional bakes, but also completely new options that are perfect for special occasions.

Recipe for mixed bread with yeast

Preparation:

Combine the flour, yeast, salt and flaxseed well together in a bowl. Then add 400 ml of water and mix with a spoon until you get a slightly firm, sticky mass. If the dough does not stick to your hand, add another 10 ml of water. Do not knead the dough by hand; use a spoon for this so as not to beat or knead it too much. Cover the prepared dough with a cloth and place it in a cool spot (at a temperature of approx. 10–18°C). Leave it there for at least 12–24 h (preferably overnight). The dough should spread out and dry on the surface, and as a result of fermentation, visible pores should form on it. After the dough has risen, prepare another bowl (preferably narrower and taller), dust it with flour and gently transfer the dough into it (so as not to squash it too much) - you can fold it toward the center twice. Then cover it with a cloth and leave for 1 hour to rise at room temperature or in a warm oven at up to 30°C. Before the end of proofing, prepare a Roman pot. Soak it for 15–20 minutes in lukewarm water. Then place it in a cold oven and heat it to 150°C. Next, remove the pot from the oven, grease it with butter and dust it thoroughly with flour. Gently transfer the risen dough into the pot, taking care not to squash or stretch it. Cover the dough with the lid and place it in the warm oven (preheated earlier while tempering the Roman pot). Set the oven to 240–250°C (top and bottom heat, without convection) and bake for 35 minutes. Then reduce the temperature to 210°C, remove the lid and bake for another 20 minutes, until the bread has a beautifully browned crust. Wait until it cools and enjoy the taste of fresh yeast bread.