Easy bread with wholegrain flour from two-grain wheat
In the mixer’s bowl add water, sugar, yeast, mix with a hand whisk and wait 5 minutes for the yeast to be activated.
Next, add olive oil, the two flours and then the salt.
Knead with the hood attachment, in the mixer’s slowest speed, for 5-7 minutes.
Transfer the dough from the mixer’s bowl to your working bench, knead on it and create a nice round shape.
Place the dough in a bowl, shrink-wrap it or wrap it with a towel and let it prove for 1 hour.
Then, gently press the dough, to make sure that there won’t be trapped air and knead again on the working bench, shaping it in the loaf you want to.
Flour the loaf tin well, add the dough in it, cover it with plastic wrap and let it prove for one hour.
After one hour is passed, remove the bread from the loaf tin, as seen in the video or if you don’t have that kind of tin, let the bread as it is in the cake tin or wherever you have it and using a sharp knife, score one side of the bread.
Bake in preheated oven, at 200℃, set on fan, for 30 minutes.
- You can make the bread, using all-purpose flour, it will resemble toast bread.
- It would be wise, when you are baking bread, to put a utensil filled with water at the lowest part of the oven. That way you will have a lot of moisture in your oven and this helps the bread to be crusty.
- If your loaf tin isn’t non-stick, make sure to grease it. That way the bread won’t get stuck.
- The time of baking varies depending on the kind of oven you have, so keep an eye on it.