2020-08-13 / test@t

Wholemeal bread

Touching bread is like touching the ground. Life begins under the crust of bread. She… she absorbs feelings. There is nothing more natural, nothing simpler than wheat. (film "Another Bovary", 2014, France). Let me present to your attention a whole grain bread recipe from the book "Five Minutes Bread" by Zoe Francois and Jeff Hertzberg. This bread tastes like peasant bread, which was sold in Soviet bakeries. This recipe keeps dough in the refrigerator for about two weeks, and you can bake fresh bread every day until it ends, filling your home with the aroma of freshly baked bread.

Ingredients

warm water (37C) 750 ml
dry yeast 1 + 1/2 tbsp.
coarse salt! grinding 1 + 1/2 tbsp.
whole grain flour 140 g
wheat flour 770 g
parchment paper / baking mat 1 pc
bowl / soup plate with flour 1 pc.
a handful of flour / semolina / corn flour 1 pc.
hot water 1 glass (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Sift 770 g wheat flour into a 5 liter container

Step 2

Measure out 140 grams of whole grain flour

Step 3

Mix two types of flour

Step 4

Take 750 ml of warm water (about 38 C), coarse salt and dry yeast

Step 5

Mix yeast and salt in water

Step 6

Add a mixture of water, yeast and salt to the flour mixture. You can mix with a mixer. You can also mix by hand with a wooden spatula, stir so that all the flour is soaked in liquid. If you have difficulty in combining the flour at the bottom of the container, you can help the process with wet hands.

Step 7

The dough in this method does not require kneading; it is enough to stir in all the flour, cover the container (but do not wrap it tightly!) With cling film and leave to rise at room temperature for at least 2 hours.

Step 8

Put the dough in hand in a bowl / soup plate with flour, sprinkle it with flour and gently take it out of the plate to form a round bun, rotating it in your hands and slightly pulling the edges around the circumference, bending them down. The forming process should not take more than 20-30 seconds.

Step 9

Prepare wood plank / parchment / baking mat by sprinkling generously with a handful of flour or semolina or cornmeal.

Step 10

Before baking, sprinkle the surface of the boule with flour and make several 1-1.5 cm cuts with a sharp razor or sharp knife.

Step 11

Move the bread to the hot oven by briskly shaking it off the board onto the baking sheet inside the oven (the cereal on the board should help the bread roll off the board), or place it in the oven on a parchment / baking mat. Pour a glass of boiling water into a baking sheet or into a mold on the bottom shelf and quickly close the oven door to keep the steam inside.

Step 12

Bake for 40–45 minutes, or until the crust of bread is golden brown.

Preparation time

12h

Cooking time

40m

Servings

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