100% whole grain bread
12 servings
440 minutes
100% whole grain bread is a symbol of traditional Russian baking, embodying centuries-old recipes and natural ingredients. Its dense, rich structure has a deep flavor of whole grains with a slight tang due to the fermented dough. This bread pairs perfectly with borscht, aromatic soups, and homemade snacks. In ancient times, it was baked in Russian ovens, giving the crust a special crispness. Today it remains a staple of healthy eating, rich in fiber and beneficial micronutrients. With a light buttery note, this bread stays fresh for a long time and reveals the true depth of traditional Russian cuisine. With each slice, you immerse yourself in a history filled with the warmth and comfort of home baking.
1
Grease two bread pans with butter.
- Butter: 10 g
2
Make a starter: dissolve 5 g of yeast in 250 ml of water until fully dissolved, add 250 g of flour and mix well. Cover with a towel and leave for 3 hours.
- Water: 330 ml
- Fresh yeast: 10 g
- Wholemeal flour: 500 g
3
Add 250 g of flour, 5 g of yeast, 80 ml of water, and salt to the starter. Knead the dough, form a ball, cover it, and let it rest for 15 minutes.
- Wholemeal flour: 500 g
- Fresh yeast: 10 g
- Water: 330 ml
- Salt: to taste
4
Preheat the oven to 250 degrees.
5
Place the dough on a surface, divide it into 2 parts, form 2 balls, and cover, leaving for another 15 minutes.
6
On a floured surface, shape the dough into 2 loaves. Place the loaves in molds, cover with a towel, and let sit for 1 hour.
- Wholemeal flour: 500 g
7
Spray the oven walls with a spray bottle, place the bread molds in the oven, and bake for 30 - 35 minutes.