To make a delicious and nutritious bread, we start by gathering the necessary ingredients: whole wheat flour, white flour, salt, dry yeast, and butter. These ingredients will form the base of our dough. In a large bowl, we put the whole wheat flour and white flour, being careful to keep the salt away from the yeast, so as not to inhibit its activity. We use our hands to mix the ingredients well, so they combine evenly.
Once we have a homogeneous mixture, we begin to gradually add warm water. It is important to add the water gradually to control the consistency of the dough. We continue to knead the mixture until a fine dough mass forms, and all the flour from the sides of the bowl is incorporated. When the dough is ready, we transfer it to a lightly floured work surface, where we will continue to knead it for 5-7 minutes. It may be necessary to add a little more flour during this process to achieve the perfect texture.
After we finish kneading, we let the dough rise for an hour in a warm place, covered with a clean cloth, away from drafts. This stage is crucial, as the yeast will activate fermentation, and the dough will rise beautifully. In the meantime, we prepare the oven, preheating it to 220 degrees Celsius, to achieve a crispy crust.
Once the dough has risen, we line a large baking tray with parchment paper, or we can use non-stick baking foil to prevent sticking. We carefully shape the dough into a round or oval loaf, depending on preference. We place the dough in the tray and make a few slashes on the surface to allow steam to escape during baking, contributing to an airy texture.
We sprinkle a thin layer of flour on the surface of the dough, giving it a rustic appearance. Now everything is ready for baking. We place the tray in the preheated oven and bake the bread for about 30 minutes, until it becomes golden and crispy. After the baking time is up, we take the bread out of the oven and let it cool on a rack. This stage is important to allow the steam to escape and achieve the perfect texture. Once cooled, the bread can be sliced and enjoyed, offering an authentic taste and an inviting aroma.
Once we have a homogeneous mixture, we begin to gradually add warm water. It is important to add the water gradually to control the consistency of the dough. We continue to knead the mixture until a fine dough mass forms, and all the flour from the sides of the bowl is incorporated. When the dough is ready, we transfer it to a lightly floured work surface, where we will continue to knead it for 5-7 minutes. It may be necessary to add a little more flour during this process to achieve the perfect texture.
After we finish kneading, we let the dough rise for an hour in a warm place, covered with a clean cloth, away from drafts. This stage is crucial, as the yeast will activate fermentation, and the dough will rise beautifully. In the meantime, we prepare the oven, preheating it to 220 degrees Celsius, to achieve a crispy crust.
Once the dough has risen, we line a large baking tray with parchment paper, or we can use non-stick baking foil to prevent sticking. We carefully shape the dough into a round or oval loaf, depending on preference. We place the dough in the tray and make a few slashes on the surface to allow steam to escape during baking, contributing to an airy texture.
We sprinkle a thin layer of flour on the surface of the dough, giving it a rustic appearance. Now everything is ready for baking. We place the tray in the preheated oven and bake the bread for about 30 minutes, until it becomes golden and crispy. After the baking time is up, we take the bread out of the oven and let it cool on a rack. This stage is important to allow the steam to escape and achieve the perfect texture. Once cooled, the bread can be sliced and enjoyed, offering an authentic taste and an inviting aroma.
Ingredients
- 300 g whole wheat flour - 85 g freshly sifted white flour and additional flour for dusting the work surface - 8 g finely ground sea salt - 8.4 g dry yeast or the equivalent in fresh yeast - 56.5 g butter at room temperature (soft but not melted) cut into pieces - 290 ml water (the original recipe mentions 350 ml water, but I have reduced the amount of water - during kneading, I achieved the right consistency of the dough using only 290 ml of water) It is possible that during the kneading of the dough you may need additional white flour and/or water.