To make a delicious and nutritious bread, carefully follow each step of this simple yet flavorful recipe. We start by preparing the necessary ingredients. In a large bowl, we combine whole wheat flour with white flour, a choice that will give us a pleasant texture and a rich aroma. We add salt, being careful that it does not come into direct contact with the yeast, so as not to affect its activity. The yeast is the key ingredient for the dough's fermentation, so we place it away from the salt. Butter, added in small cubes, will give the bread a soft consistency.
The next step is to gradually pour in the beer into the flour mixture. The beer not only enriches the flavor of the bread but also helps activate the yeast. Using our hands, we begin to knead the ingredients until a homogeneous dough forms, and all the flour is well incorporated. Once we feel that the dough becomes elastic, we transfer it to a lightly floured work surface. We knead the dough for 7-10 minutes until it becomes soft, with a smooth and non-sticky surface, perfect for rising.
Once the dough is ready, we cover it with a bowl and let it rise at room temperature for 2-3 hours. This is the perfect time to prepare the baking tray for the bread. We brush it with oil and dust it with flour so that the bread does not stick. After the dough has risen, we gently knead it to degas, and shape it into an elongated form, which we place in the prepared tray.
This step is crucial, so we cover the tray with oiled plastic wrap and let the dough rise for another 2-3 hours, to puff up and achieve an airy texture. After this time, we can cut the surface of the dough as desired, choosing decorative shapes that will add a pleasing appearance. The oven should already be preheated to 200 degrees Celsius, and when we are ready, we place the tray inside and bake the bread for 30 minutes, until it becomes golden and crispy.
After baking, it is important to let the bread cool on a rack to allow air circulation around it. Only after it has completely cooled can we slice it. Now, our bread is ready to be enjoyed, either plain or accompanied by fresh butter, cheese, or other delicacies. This recipe will not only provide you with tasty bread but also the satisfaction of having created something delicious with your own hands. Bon appétit!
The next step is to gradually pour in the beer into the flour mixture. The beer not only enriches the flavor of the bread but also helps activate the yeast. Using our hands, we begin to knead the ingredients until a homogeneous dough forms, and all the flour is well incorporated. Once we feel that the dough becomes elastic, we transfer it to a lightly floured work surface. We knead the dough for 7-10 minutes until it becomes soft, with a smooth and non-sticky surface, perfect for rising.
Once the dough is ready, we cover it with a bowl and let it rise at room temperature for 2-3 hours. This is the perfect time to prepare the baking tray for the bread. We brush it with oil and dust it with flour so that the bread does not stick. After the dough has risen, we gently knead it to degas, and shape it into an elongated form, which we place in the prepared tray.
This step is crucial, so we cover the tray with oiled plastic wrap and let the dough rise for another 2-3 hours, to puff up and achieve an airy texture. After this time, we can cut the surface of the dough as desired, choosing decorative shapes that will add a pleasing appearance. The oven should already be preheated to 200 degrees Celsius, and when we are ready, we place the tray inside and bake the bread for 30 minutes, until it becomes golden and crispy.
After baking, it is important to let the bread cool on a rack to allow air circulation around it. Only after it has completely cooled can we slice it. Now, our bread is ready to be enjoyed, either plain or accompanied by fresh butter, cheese, or other delicacies. This recipe will not only provide you with tasty bread but also the satisfaction of having created something delicious with your own hands. Bon appétit!
Ingredients
- 180 g whole wheat flour - 220 g white wheat flour (I used BL-55 but it is preferable to use type 650 flour) freshly sifted and additional flour for dusting the work surface & lining the tray. - 15 g finely ground salt - 7 g dry yeast - 30 g butter at room temperature (soft but not melted) cut into pieces - 230 ml high-quality beer at room temperature (25 degrees C) - 1 tablespoon sunflower oil for greasing the tray and food wrap.