Whole wheat bread
4 servings
100 minutes
Whole grain bread is a traditional European product deeply rooted in home baking. Its texture is dense yet airy, and its flavor is rich with subtle nutty notes from the whole grain flour. This bread is healthy, high in fiber, and perfect for morning toasts or sandwiches with cheeses and pâtés. Baking it with steam creates a crispy crust, while slow cooling under a towel makes it especially soft inside. Such bread is not just a staple of the meal but a symbol of comfort and home warmth.
1
Combine yeast with warm sparkling water, mix, and let sit for 10 minutes. Add whole wheat flour, first-grade flour, and salt. Knead at high speed with a spatula or hook (can be done by hand but it's very tedious. The dough sticks a lot!) for 15 minutes.
- Dry yeast: 4 g
- Sparkling mineral water: 0.5 l
- Whole grain (wholemeal) flour: 150 g
- First-grade wheat flour: 420 g
- Sea salt: 14 g
2
Let rise in a warm place for 2 hours, shape the buns on a floured sheet, and let them rest for 45 minutes.
- Whole grain (wholemeal) flour: 150 g
3
Preheat the oven to 250 degrees, place a dish with boiling water at the bottom. Bake for 10 minutes with steam at 250 degrees and for 20 minutes without steam at 180.
- Sparkling mineral water: 0.5 l
4
Let the hot bread cool under a towel.
