Who doesn’t want to eat their own homemade bread instead of those tasteless ones found in the local markets? But a more realistic question… who has time for that? Doesn’t matter, it’s time for some freshly baked whole wheat bread!
I know it is indeed time consuming to bake bread and anything that has to wait to grow – unless you have a bread machine, which in this case, good for you!
Here’s a tip: if you don’t have time, just prepare the dough a night before, let it out overnight and first thing in the morning, turn on the oven and throw that bread in there! You’ll be having the greatest breakfast sandwiches ever! Or you can just make the dough, freeze it, and eventually defrost it when you want to.
There are a lot of ways to bake good, a bit healthier bread, but the key is always the flour. Never, I repeat, never use plain-white flour. Try something different, go crazy, be inventive. Or, start with whole wheat like we did!
So here’s what you need. (Just a little warning, that bread in the pictures is quite huge, so be careful, and if you want to make a smaller one, just cut half the measurements🙂 )
- 1 tablespoon yeast
- 6 cups of wholegrain flour
- 2 cups of water (aprox.)
- 1 teaspoons of salt
- 2 teaspoons of sugar
- 1 egg yolk
- 1 punch of sesame
- Add the yeast with a tablespoon of flour and warm water into a cup, so it will grow. Wait for 10 minutes, then add it into the flour and mix it. Easily add a bit of water while mixing it. Knead it until it won’t be sticky anymore.
- Now, find a nice cozy warm place in your house, fold the dough, and leave it for one hour or 2. I suggest 2 hours, so it would come out puffy out of the oven.
- Set the oven to medium, knead the dough again, make some cuts on the top, spread the egg yolk, add some sesame, only optional. Leave the bread until it gets golden – it will always depend on your oven, so be careful with that so it won’t burn.
- Now, always be careful with those measurements because it will always depend on your cups. For example, be very careful with water so you won’t add it too much – it might get a bit mooshy, and we don’t want a mooshy dough! Just add a bit and a bit until you can easily knead it, without being that sticky.