Whole grain yeast bread
8 servings
120 minutes
Yeast bread made from whole grain flour is the embodiment of traditional Russian baking, combining simplicity and flavor. Its history dates back to ancient times when whole grain flour was a staple due to its nutritional value. The bread is aromatic with a rich grainy taste and a slight tang from the yeast. It is perfect for breakfast with butter and honey or as a base for hearty sandwiches. Thanks to the special kneading and shaping method, the crust is crispy while the crumb is airy and tender. This bread is not only tasty but also healthy as whole grain flour is rich in fiber, vitamins, and minerals. It pairs wonderfully with soups, stews, or simply with olive oil, creating warmth and comfort in every bite.
1
Preheat the oven to the lowest temperature.
2
Heat the flour in the oven for 10 minutes.
3
Pour warm flour into a large bowl, add salt, sugar, and yeast, mix well, make a well in the center and pour in warm water. Knead the dough first with a wooden spoon and then by hand, adding a little water if necessary until soft and elastic. Unlike cookie preparation, it's better to add slightly more water than needed for bread dough.
- Whole grain (wholemeal) flour: 570 g
- Salt: 2 teaspoons
- Soft brown sugar: 1 teaspoon
- Dry yeast: 2 teaspoons
- Water: 400 ml
4
Place the dough on a work surface, shape it into an elongated form, then fold one end up to the center and the other end down to the center. Transfer the dough to a well-greased loaf pan and gently press the edges so that the top of the dough is rounded. Cover with a towel and let it rise in a warm place for 30-40 minutes, or at room temperature for an hour.
5
Meanwhile, preheat the oven to 200 degrees.
6
When the dough rises to the edges of the mold, send the preparations to the oven and bake for 40 minutes if making 1 loaf and 30 minutes if making 2.
7
Remove the bread from the mold and tap it to check for doneness. Then return it to the oven, turned over, for 5-10 minutes to brown the crust. Cool on a rack.
