Breads & Pastries
There is nothing quite like the smell of fresh bread baking in the oven. This Classic Whole Wheat Loaf proves that you don't need a bread machine to get professional results. The secret to its perfect texture lies in the double-rise method and a good 10-minute knead, which develops the gluten for a lovely elasticity. Finished with a brush of water before baking for that signature crispy crust, this bread sounds hollow when tapped—the sign of a perfectly baked loaf.
Ingredients :
- 5 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tsp dry yeast
- 2 tsp sugar
- 2 tsp salt
- 2 cups (400 ml) warm water
- 4 tbsp olive oil
- Optional toppings: Walnuts, sunflower seeds, or sesame seeds
Preparation :
- In a large mixing bowl, combine the whole wheat flour and half of the all-purpose flour (reserve the remaining half cup for kneading).
- Add the dry yeast olive oil and sugar to the flour mixture and give it a quick whisk to distribute evenly.
- Add the salt (try not to pour it directly on the yeast) and then pour in the warm water.
- Mix until a dough forms. Transfer to a flat surface and knead for about 10 minutes, gradually adding the reserved flour as needed, until the dough is smooth, elastic, and no longer sticky.
- Place the dough back into the bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for about 50 minutes (until doubled in size).
- Punch down the risen dough gently to release air bubbles. Shape it into a loaf (round or oval) and place it on a baking tray lined with parchment paper.
- Cover loosely and let it proof (second rise) for another 30 minutes at room temperature.
- Preheat your oven to 180°C (350°F).
- Before baking, brush the top of the loaf with a little water for a crispy crust. Score the top with a sharp knife (make shallow cuts) to help it expand.
- If desired, sprinkle seeds or walnuts on top.
- Bake for 45-50 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before slicing.
