Recipe for whole grain bread
A classic whole grain bread that is easy to bake and can be used for almost anything.
The bread is great for breakfast, packed lunches, and with a cup of tea or coffee. It can also be used as a side bread, pairing well with dishes such as soups and stews.
The bread is suitable for freezing. In that case, it is best to bake it until it is just shy of being fully done, then let it cool. Freeze the bread and finish baking it directly from frozen in the oven.
Ingredients
- 25 gram Yeast
- 400 gram Water
- 100 gram Ymer - Danish Soured Milk Product
- 18 gram Salt possibly some more
- 12.5 gram Sugar
- 42 gram Oil
- 100 gram Whole Wheat Flour
- 500 gram Wheat Flour
Instructions
- Crumble the yeast into a large mixing bowl or a large mixing dish.
- Add lukewarm water, ymer/A38, salt, and sugar, and stir the yeast into the mixture.
- Add oil and whole grain flour to the yeast mixture and mix the ingredients well together.
- Next, add about half of the wheat flour, and mix everything thoroughly.
- Add the remaining wheat flour until the dough has a suitable consistency.
- Knead thoroughly until you have a smooth and elastic dough.
- Cover the bowl with a damp tea towel or a shower cap, and place the dough in a warm spot.
- Let the dough rise for about 1 1/2 hours.
- Take the dough out onto a lightly floured surface and knead it gently.
- Shape into a loaf and place it on a baking sheet lined with parchment paper.
- Let the loaf rise again for about 30 minutes.
- Bake the bread for 10 minutes at 225 degrees Celsius (437 degrees Fahrenheit) with fan.
- Then reduce the temperature to 200 degrees Celsius (392 degrees Fahrenheit) with fan and bake the bread for another 10-15 minutes.
- Check if the bread is fully baked by tapping on its bottom. If it sounds hollow, it's done.
- Cool the bread on a wire rack.