Bread with Whole Wheat Flour and Rye Flour

Name: Bread with Whole Wheat Flour and Rye Flour - Vanesa J.
Ingredients: 450 g whole wheat flour; 50 g rye flour; 10 g finely ground sea salt; 7 g dry yeast or equivalent of fresh yeast; 60 ml olive oil; 360 ml lukewarm water

Meat - Bread with Whole Wheat Flour and Rye Flour by Vanesa J. - Recipia

To prepare a delicious and healthy bread, we will use a combination of whole wheat flour and rye flour, which bring a rich flavor and pleasant texture. We start by gathering the necessary ingredients: whole wheat flour, rye flour, salt, dry yeast, and oil. It is essential to have a large diameter bowl to allow the dough to rise in volume during proofing. The first step is to put the flours, salt, and dry yeast in the bowl, making sure that the salt is placed away from the yeast, as direct contact can inhibit its activity. Then, gradually, we begin to add warm water, mixing constantly with our hands. It is important to adjust to the consistency of the dough, so we may need a smaller or larger amount of water during the kneading process. We continue to knead until all the ingredients combine and we obtain a homogeneous dough mass, with no flour on the walls of the bowl. After obtaining the dough, we transfer it to a lightly floured work surface. Here, we knead the dough for about 5-7 minutes, being careful to add a little extra flour if necessary to achieve the perfect texture. Once the dough has become elastic, we let it rise for an hour in a warm room, covered with a clean towel, away from drafts, to allow it to grow. After the proofing time has passed, we place the dough back on the work surface and knead it gently to degas it, then shape it into a ball. We place the dough in a tray lined with baking paper, covering it again with a bowl or kitchen towel, and let it rise in the tray for an hour. During this time, we prepare the oven, heating it to 220 degrees Celsius. When the dough has risen again, we sprinkle a little flour on the surface for a rustic look. Using a sharp knife, we score the surface of the dough, as preferred, to allow steam to escape during baking. The tray is placed in the preheated oven and the bread is baked for 30-35 minutes, until it becomes golden and crispy on the outside. Once baked, we remove it from the oven and let it cool on a rack, allowing air to circulate around it. The resulting bread will be flavorful, healthy, and perfect to be enjoyed with a slice of cheese or with butter and jam.