A fiber-rich, filling homemade whole-wheat bread made with whole wheat and bran flour. With its dense texture and natural aroma, it offers a healthy choice from breakfast to the dinner table.
Add the molasses and yeast to lukewarm water and mix, let sit for 5 minutes so it foams.
Put the whole wheat flour, white flour, bran, and salt into a large bowl. Add the yeast mixture and knead for at least 10 minutes until you get a soft, slightly sticky dough.
Cover the dough with a damp cloth and let it rest in a warm place until it doubles in size. Bran dough may take a little longer to rise.
Deflate the dough and shape it into a loaf, place it on a tray, cover it, and let it rise for another 30 minutes. Make a few slashes on top with a sharp knife.
Bake in an oven preheated to 210°C until the top is deep golden and it sounds hollow when tapped underneath. Cool on a wire rack.
Important: Since whole wheat flour holds less water, the dough can be a bit sticky; keep it soft without adding extra flour. Contains gluten. Slice the bread only once it has completely cooled; cutting it hot turns the inside gummy. Stays fresh for two days at room temperature in a cloth bag.
Adding a tbsp of molasses or honey to the dough helps the yeast work and gives the crust a light color. Whole-wheat dough needs a bit longer to rise than dough made with white flour.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.