A healthy breakfast is the most important meal of the day.” Everyone has heard this phrase before. There is also something in it, but having breakfast by yourself is not necessarily a guarantee for a good start to the day – it should be balanced and healthy. Our Fine wheat mixed bread is not heavy in the stomach and still provide enough energy for the first hours of the day. Fitness Album wishes you a good appetite and an energetic morning!
- 550 g wheat wholemeal flour
- 100 g rye wholemeal flour
- 250 g sourdough (homemade)
- 1 ½ tsp salt
- 1 sachet of dry yeast
- ½ t of rapeseed oil
Put 500 g of wheat flour, rye flour, sourdough, salt and dried yeast in a large mixing bowl with 300 ml of water. Knead with the dough hooks of a hand mixer or in a food processor to a solid dough.
Cover the dough with a kitchen towel and leave to rise in a warm place until the dough quantity has approximately doubled; that takes about 1 hour.
Put remaining wheat flour on a worktop. Put the bread dough on top and slowly knead the flour with your hands. Form the dough into a 30 cm long roll.
Grease a box mold (30 cm in length) with oil and put in the rolling pin. Slice the surface a few times with a sharp knife and coat with 2 tablespoons of water. In the preheated to 50 ° C and then switched off oven (recirculation: not suitable, gas: smallest step) let go again for 30 minutes.
Remove the dish from the oven and set aside carefully so that the dough does not collapse. Preheat the oven to 250 ° C (convection: not suitable, gas: stage 5-6). From the bottom, push the baking pan into the oven from the bottom, placing an oven-proof bowl with about 250 ml of water on the bottom of the oven at the same time. Turn down the heat after 10 minutes and bake the bread at 200 ° C (gas: level 4) for another 40-50 minutes.
Let the bread in the baking pan rest on a wire rack for 30 minutes. Then carefully remove from the mold and allow to cool completely.
The bread can also be baked in the bread maker (setting: wholemeal bread). Then pour in the liquid ingredients first, then all dry ingredients and on top of the dry yeast.
Please note: If you have yet to produce the sourdough, the finished-in time is considerably longer; he needs 3 days.