In a large bowl, we mix whole wheat flour with white flour, creating a perfect combination that will give the bread a pleasant texture and rich flavor. We form a deep well in the center of this mixture, into which we carefully add 250 ml of lukewarm water, sugar, and yeast. It is essential to ensure that the water is not too hot, as high temperatures can destroy the yeast. We dissolve the yeast in lukewarm water and let everything sit in a warm place for about 10 minutes. This step will activate the yeast and allow the dough to rise beautifully.
Once the yeast starts to bubble, we add the three tablespoons of olive oil and mix the composition well. The oil not only enhances the flavor but also gives the dough a fluffier texture. Next, we add the salt, being careful not to put it directly on the yeast, as salt can inhibit fermentation. We start kneading the dough with our hands, adding lukewarm water gradually if needed, until we obtain a non-sticky and elastic dough. Usually, about 300 ml of water is enough for me.
When the dough is well worked, we form a nice ball that we brush with a little olive oil to prevent the surface from drying out. We cover the bowl with a clean towel and let the dough rise in a warm place for about an hour, until it doubles in volume. This is an essential step that will ensure a fluffy and airy bread.
After the dough has risen, we take it out of the bowl and divide it into two equal pieces. If you prefer, you can leave the dough whole and form a single large loaf, but I opted for two smaller loaves. We place the loaves on a baking tray lined with parchment paper, lightly score them with a knife to allow steam to escape, and put the tray in the preheated oven. We bake the loaves for about 30-35 minutes at a medium temperature, until they become golden and browned.
About 10 minutes before they are done, I brush the loaves with a little oil to give them a crispy and appealing crust. After removing them from the oven, we cover the loaves with a clean towel, allowing them to cool slowly to retain moisture. Once they have completely cooled, we store them in bags to keep them fresh. This simple bread recipe is perfect to be enjoyed with various dishes or simply with butter and jam. Enjoy your meal!
Once the yeast starts to bubble, we add the three tablespoons of olive oil and mix the composition well. The oil not only enhances the flavor but also gives the dough a fluffier texture. Next, we add the salt, being careful not to put it directly on the yeast, as salt can inhibit fermentation. We start kneading the dough with our hands, adding lukewarm water gradually if needed, until we obtain a non-sticky and elastic dough. Usually, about 300 ml of water is enough for me.
When the dough is well worked, we form a nice ball that we brush with a little olive oil to prevent the surface from drying out. We cover the bowl with a clean towel and let the dough rise in a warm place for about an hour, until it doubles in volume. This is an essential step that will ensure a fluffy and airy bread.
After the dough has risen, we take it out of the bowl and divide it into two equal pieces. If you prefer, you can leave the dough whole and form a single large loaf, but I opted for two smaller loaves. We place the loaves on a baking tray lined with parchment paper, lightly score them with a knife to allow steam to escape, and put the tray in the preheated oven. We bake the loaves for about 30-35 minutes at a medium temperature, until they become golden and browned.
About 10 minutes before they are done, I brush the loaves with a little oil to give them a crispy and appealing crust. After removing them from the oven, we cover the loaves with a clean towel, allowing them to cool slowly to retain moisture. Once they have completely cooled, we store them in bags to keep them fresh. This simple bread recipe is perfect to be enjoyed with various dishes or simply with butter and jam. Enjoy your meal!
Ingredients
200 g whole wheat flour, 350 g white flour, 25 g fresh yeast, about 300 ml warm water, 3-4 tablespoons olive oil, 1/2 teaspoon raw or granulated sugar, 1 teaspoon salt.