Wheatmeal Bread

HTML tutorial


Once it turned out that making your own bread at home is sooo easy and, what’s more, soooo tasty – I promised to myself I would bake it from time to time. Really worth doing so. As I mentioned some time ago, this feeling when you take out warm bread straight from the oven is simply… priceless :)
Those who check on Sarenka more often know that I’m mostly in favour of wholemeal bread :) Well, can’t do much about it – no one will convince me that wheat breadstuff is superior to the wholemeal one :) Nope, sorry ;)
They say that first times are highly overrated… Well, that’s my second bread ever so according to what they say, it should be way better than the first one. To be honest, both are equally good! :)) No favouring ;)

And by the way… I’ve got a new baking form! Be ready for new experiments ;D

Ingredients (for 750g bread, form 29x12cm):

  • 250g wheatmeal flour
  • 250g all-purpose flour
  • 1 tsp baking sugar
  • 1 tsp salt
  • 10g dry yeast
  • 2 Tbs oil
  • 300ml warm (not hot!) water

Stir the flours with sugar, salt and dry yeast.
Gradually start adding water and knead a bit. Add oil and knead the dough neatly till the dough gets flexible, less sticky and smooth.
Kneading took me about 10 minutes but… it’s a must, then… :)

Once you finish kneading, leave the dough aside for 1,5h for growing.

Butter the form and sprinkle it with oats.

When the dough is doubled, knead it again shortly.
Place in the form, cover with a linen cloth and leave for growing.

Here after growing:


Glair the bread with a whipped egg mixed with a tablespoon of milk. Sprinkle with pumpkin seeds… and baking time!

Bake at 200°C for 30-35 minutes.

What we get is…




Borrowed from here.


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