heat is a member of the grass family that produces a dry, one-seeded fruit commonly called a kernel. Its point of origin is in the Tigris and Euphrates river valley, near what is now Iraq. More than 17.000 years ago, humans gathered the seeds of plants and ate them. After rubbing off the husks, early people simply chewed the kernels raw, parched or simmered. Today, instead of chewing kernels, we enjoy the whole what bread! This bread is made entirely of whole wheat flour – flour made by milling whole wheat kernel. This sort of flour contains all the bran and the germ of the wheat kernel. Therefore, it is more nutritious than white flours. If you want to learn more, check my post about flours. Whole wheat bread has darker color and denser texture than light and airy white breads. However, it also has specific nutty taste, that works great with, for example, butter! That’s my recommendation anyway, but I’m always keen on hearing other people’s opinions, so shoot me a line down there, in the Comments section!
Whole Wheat Bread Recipe
by:Tereza Alabanda,The Pastry MaestraPRINT PDF (EN) ISPIŠI PDF (HR)
Prep. time : 25 minutes
Cook time : 25 minutes
Ready in 50 minutes plus fermentation
Level : BasicIngredients:
- Whole wheat flour 500g (1.1lbs)
- Water 320g (0.7lbs)
- Dry yeast 7g (1.5Tsp)
- Salt 10g (2Tsp)
- Butter 20g (4Tsp)
- Flax seed, as needed
- Combine water and yeast, stir until yeast dissolves.
- Put flour and salt in a bowl of a mixer fitted with the hook attachment. Mix on a low speed and add water with yeast.
- Continue mixing for approximately 10 minutes until the dough becomes smooth and uniform.
- Add melted butter, and mix until well combined.
- Cover the dough and let it ferment for 30-45 minutes, until it doubles in size.
- Punch down the dough and divide it into two pieces. Round the dough and shape every piece into a ball.
- Proof the loaves until they rise 50% in size. Brush them with egg wash, make diagonal scores on the top, and sprinkle with flax seed.
- Bake them at 200ºC (400°F) for about 20-30 minutes until browned.
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