Homemade Whole Wheat Bread – a delicious recipe with wholemeal flour, bread flour, active baker yeast packet, salt, liter, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the yeast in a little warm water (not boiling) for about 5 minutes. Yeast must make bubbles. Mix the two flours and salt in a bowl. Add the yeast and warm water. Begin kneading in the container. When the dough is less sticky, flour a work surface and knead by hand for 10-15 minutes, it should form a smooth ball. Feel free to add some bread flour.
2
Place the ball in another clean container with olive oil background. Turn the dough ball to make it slightly covered with oil. Cover with cellophane. Let rest and rise for 1h30.
3
Take the ball and without crush it, place it on a baking sheet covered with baking paper and flour. Place your dough and form a ball. With a knife, make cuts to decorate, deep enough, mine were too light. Cover with a clean cloth and wait again 1h30.
4
Finally, bake in an oven at 200u00b0C (400u00b0F) for 40 minutes.
299
kcal
Calories
1
g
Fat
61
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups wholemeal flour, 1 1/4 cups bread flour, 1 active baker yeast packet, 1 teaspoon salt, and more.
Yes, Homemade Whole Wheat Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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