A delicious, coarse bread baked with a mix of wheat flour and graham flour.
Recipe for bread with graham flour
A delicious, coarse bread baked from a mixture of wheat flour and graham flour.
The bread is proofed and baked in a proofing basket, a woven basket available at hardware stores and specialty shops. The basket gives the finished bread a beautiful pattern and ensures that the dough rises evenly, resulting in a bread with a “professional” appearance.
Servings: bread
Bread with Graham Flour
A delicious, coarse bread baked with a mix of wheat flour and graham flour.
Ingredients
- 300 gram Water
- 200 gram A38 Yogurt
- 50 gram Yeast
- 12.5 gram Sugar
- 18 gram Salt
- 45 gram Oil
- 200 gram Graham Flour
- 700 gram Wheat Flour possibly 100 grams extra
Instructions
- Crumble the yeast into a large mixing bowl or dough bowl.
- Add water, A38, salt, sugar, and oil.
- Stir the liquid thoroughly until the yeast is completely dissolved (easiest with a hand whisk).
- Add graham flour and mix the ingredients well.
- Add wheat flour to the dough and knead it until it is smooth and elastic. You may need the 100 grams of extra wheat flour, but only if the dough is otherwise unmanageable. It is important that it does not become too dry, as the coarse flour absorbs moisture during both rising and baking.
- Place the dough in a proofing basket and cover the bread with a damp cloth.
- Let it rise for 60 minutes.
- Bake the bread for 10 minutes at 230 degrees Celsius (446 degrees Fahrenheit) with convection, and then for 20 minutes at 210 degrees Celsius (410 degrees Fahrenheit) with convection.
- Turn the bread out of the basket after baking and let it cool on a wire rack.