How to prepare wholemeal bread
Step 1
Dissolve crumbled yeast and sugar in warm water1.
step 2
Gradually pour the liquid into the flour in a large bowl and mix it in the meantime with a ladle2.
step 3
Add the salt3and knead the dough again for about 1 minute.
Step 4
Finally, allow the oil to absorb and knead for another 2-3 minutes4.
Step 5
The dough should be moist and slightly sticky. Cover it with a sheet of cling film and let it rest in the bowl for 30 minutes.
Step 6
Once the necessary time has elapsed, transfer it to a floured board and mix for a few more minutes6. We recommend not adding additional flour, otherwise the dough could dry out: if it seems too hard, continue kneading vigorously, but without tearing it; add a pinch of flour only if absolutely necessary.
Step 7
Form a smooth, soft and elastic dough, place it in a bowl greased with a drop of oil, cover with a transparent film7and let it rise until it has doubled its original volume: this will take about 2 hours.
Step 8
Once the rising time is up, carefully turn the dough out onto the baking board, press it lightly with your fingers to release the air, then shape it into a rectangle8.
Step 9
Roll out the rectangle into a fairly thick loaf, then gently press on both ends to adjust the size of the dough to fit the 21 x 10 centimeter loaf pan.9.
Step 10
Place the dough in the baking tin previously greased with extra virgin olive oil10, cover and leave to rise again in a warm, dry place for about 2 hours.
Step 11
Once it has doubled in size, brush the surface of the bread with a drop of milk and sprinkle with aniseed or other seeds of your choice.11. At this point, bake the bread in a preheated static oven at 180 °C for 35 minutes, placing a pan of water at the bottom of the oven to ensure the right humidity.
Step 12
Carefully remove the bread from the pan and allow it to cool on a cookie rack, covering it with a cotton cloth to prevent moisture from escaping12.
Step 13
Put whole grain bread on the table13.
Step 14
Cut it into slices and enjoy it with your favorite jam or cream14.
Advice
If you wish, you can replace half the wholemeal flour with type 0 flour : this will give you a semi-wholemeal dough that is easier to work with and will ensure a very soft result.
For a truly irresistible crunch and greater nutritional value, you can add the seeds of your choice to the dough immediately after adding the oil.
storage
Whole wheat bread can be stored at room temperature for a maximum of 3 days . We recommend sealing it in a plastic bag to keep it soft. Alternatively, you can slice it and freeze it for up to 1 month
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