How To Cook Aromatic Wholemeal Bread With Rye Yeast And Seeds - Recipe

In the following lines we will introduce you to the recipe of Mariana Belichovska, in which she shares one of her favorite recipes for 100% wholemeal bread with yeast, which is easy to make, even for beginners and can serve as a basis on which to upgrade your skills. the weather.

Required products :

• 200 grams of whole wheat flour
• 100 grams of wholemeal flour
• 100 grams of wholemeal einkorn flour
• 300 - 350 grams of water
• 100 grams of wholemeal rye flour yeast
• 7 grams of unrefined sea salt or 9 grams of Himalayan salt
• 30 grams of sunflower seeds
• 15 grams of poppy seeds
• 15 grams of whole grain sesame seeds

Method of preparation :

Mix the three types of flour very well.

Pour about 280 g of water and start stirring with a wooden spoon until all the flour is well wet. (If necessary, add a little more water.)

Gather it in the center of the bowl, and let it stand for about 1 hour and a half, covered with foil.

After the specified stay (can be shorter or slightly longer), add the activated yeast and mix or knead by hand until the mixture is completely homogenous.

Add the salt with about 15 grams of water and knead for a very short time until you feel that you have mixed it into the dough.

Take another short break of about 15 minutes.

Add the seeds and knead the dough for a few minutes with a damp hand or just mix it well with a wooden spoon.

Cover it with foil and leave it at room temperature for a few hours until it almost increases in volume (rises).

* The speed of the process in this case depends on many things, the most important of which are the strength of the yeast and the temperature in the room.

* Avoid overheated rooms and rapid rising of the dough, as this will adversely affect the taste and texture of the bread.

When the dough is sufficiently risen, prepare the baking dish by smearing it well with butter or oil and sprinkle it with plenty of flour.

* You can also bake in a form covered with baking paper, as I do, but it's a matter of choice.

Knead the dough with a damp hand or a wooden spoon and carefully pour it into the mold. Smooth it with a wet hand so that it is evenly distributed along the entire length and sprinkle it generously and evenly with wholemeal flour. Using a thin spatula, shape the edges and smooth its sides, which will give a wonderful and correct shape to the bread.

Cover the shaped dough and leave it again in a cool place (preferably in the refrigerator at 8-10 degrees) overnight or until the volume doubles.

Bake in a preheated 240 degree oven for 15 minutes, then reduce the temperature to 180 and continue baking for another 30 minutes.

Reduce the temperature to 150 degrees and open the oven to let the moisture out of the baking.

Allow the bread to dry for at least another 10 minutes.

Then take it out of the oven, carefully release it from the mold and return it for another 10 minutes at 150 degrees.

Cool it on a wire rack and consume it at least 6-8 hours after baking, when its taste has formed and is well ripened.