Wholemeal loaf
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29 rates
Preparation : 10 min
Cooking : 25 min
Total time : 2 h 35 Rest : 2 h
Equipment
Grignette (bakers's blade)
4 people
330 ml of water
0.5 sachet of baker's dry yeast (3 g)
250 g of plain flour
250 g of strong bread flour
1 tsp of salt
Associated products
Tips
Alternatively, prove the dough in the stainless steel bowl on EXPERT programme 30 minutes / speed 0 / 35°C.
RECIPE STEPS
1
Add 330ml water and the yeast into the metal bowl and run the programme.
- 0.5 sachet of baker's dry yeast (3 g)
- 330 ml of water
Expert
02:00 / 3 / 37°C
2
Add the flour then the salt and run the programme.
- 250 g of plain flour
- 1 tsp of salt
- 250 g of strong bread flour
Bread/Brioche
02:00 / 5 /
3
The programme will stop after one minute. If needed, scrape down the wall of the bowl and press Auto to finish the programme.
4
Transfer the dough from the metal bowl to a deep dish.
Cover with a damp cloth and leave to rest for 1 hour, at room temperature and away from draughts.
5
Lightly knead the dough and form a ball.
Place it onto a baking tray covered with baking paper and flatten it slightly.
6
Use a sieve to sprinkle the dough with flour and cut notches into the dough with a grignette (bakers's blade) or a very sharp kitchen knife.
7
Leave the dough to rise again for 1 hour under a dry cloth, at room temperature and away from draughts.
8
Preheat your oven to 220°C.
Bake the bread for about 20-25 minutes.
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