I love making bread and hadn’t made any in quite a long time. It was just too hot. Since it cooled a little off this week, so it was about time again to knead some dough. Also, I was inspired once more by bread week on the Great British Bake Off. This time I wanted to make a healthy, wholesome bread, that keeps you filled up, but works both with sweet spreads for breakfast and with salty dips for lunch or dinner.
This recipe makes a big wholemeal bread of about 1 kg.
Here is what you need:
600 gr whole wheat flour
400 gr spelt flour
1 cup of mixed flakes (such as oats, spelt, rye)
15 gr dried sour dough
15 gr of dry active yeast
1-2 tsp salt
1 tsp each freshly ground coriander, fennel seeds and caraway seeds
600 ml of lukewarm water
Preheat the oven to 250°C. Combine all the dry ingredients in a big bowl, then add the water. Knead the dough for about 5 minutes. Then place a clean tea towel over the bowl and let it prove for at least 30 minutes in a warm place, until the dough has visibly risen. Then place into a bread baking form, cover it and let it prove a second time for at least another 30 minutes. You could even let it prove over night.
Brush a bit of water on the top of the bread and sprinkle with a few more flakes to make the bread look nice. Place the bread into the hot oven and bake at 250°C for about 15 minutes, then turn the temperature down to 200°C and bake for another 30 to 40 minutes. The bread is done once you take it out and when you knock on the bottom of the bread and there is a hollow sound. Let it cool a little and enjoy! Store in an airtight container or in a plastic bag once completely cooled.