Wholemeal bread: the recipe for fragrant sourdough bread with a rustic taste – Tale Of Travels

He whole grain bread it’s a sourdough homemade, fragrant and with a rustic flavor. It is an excellent substitute for classic white bread: made from wholemeal flour, type 2 flour, water, fresh brewer’s yeast and salt, it is rich in fiber and therefore more nutritious and digestible. Its preparation is simple, but requires that the break and refining: we first prepare the biga, let it rest for a few hours and then add the other ingredients.

Once a smooth and homogeneous mixture has been obtained, one proceeds to a long lift in the refrigerator, at controlled temperature, the folds are made then baked in the oven for about 45 minutes: the result is a fragrant bread, with a crispy crust and a soft, airy and well-dimpled crumb. Hot and freshly cooked, you can cut it into slices and use it to accompany any dish second courseaccompaniment to vegetables or to make the essential turnover.

You can also taste it at breakfast or as a snack, spread with butter and jam, a spreadable cocoa cream or other to your liking, ricotta, acacia honey and walnut kernels or very ripe avocado and cocotte eggs, or a creamy and tender yellow, for a Sunday brunch with friends.

Discover how to prepare wholemeal bread by following the step by step and the advice. Also try the rye bread and the charcoal bread.

How to make wholemeal bread

Start by preparing the biga. Dissolve yeast in water 1.

Mix well 2.

Transfer the manitoba flour to a bowl and pour in the yeast-water mixture 3.

Mix all the ingredients: you will get a crumbled mixture 4.

Cover with cling film 5 and let stand 8 to 10 hours at room temperature.

After the resting time, pour half the amount of water needed for the second dough into a bowl 6.

Add malt seven.

Join the biga, broken with your hands 8.

Knead by opening and closing your hand until you obtain a dough 9.

At this point, add the flours, previously mixed with salt, and incorporate them into the mixture of biga and water ten.

When the dough begins to thicken, add the rest of the water 11.

Transfer it to a lightly floured surface and start working it like this: lift a flap 12.

Fold it towards the center and rotate the dough 45 degrees 13.

Lift a shutter 14.

Fold it towards the center 15. Repeat steps 12-15 for about 1 minute in total.

Give the dough a spherical shape 16.

Transfer it to a bowl 17.

Cover with cling film 18 and let stand for one hour at room temperature. Place in the fridge for another 10 hours or so.

Take the dough out of the fridge, let it rest for an hour at room temperature, then transfer it to the floured surface, flatten it slightly and make wallet folds. Lift one side 19.

Fold it towards the center 20. Repeat the folds.

Do the same thing three more times 21.

Then shape the dough into a loaf with the crimp points down 22.

Transfer the bread to a sheet of parchment paper sprinkled with a little flour and place it in a 22×15 cm baking dish (fitted with a lid).

Sprinkle the surface with more flour 24.

Cover with a tea towel and let rise for about 3 hours 25.

Heat the oven to 250°C and when it reaches the temperature, make a curved incision with a sharp blade 26.

Cover with the lid and cook 27. After the first 30 minutes, remove the lid, lower the oven temperature to 200°C and cook for another 10-15 minutes.

Take the bread out of the oven and let it cool in the pan for 10 minutes. 28.

Transfer it to a wooden cutting board 29 or grill, and let cool completely, turning occasionally.

storage

Wholemeal bread can be stored at room temperature for three days, wrapped in a paper bag for food. You can also cut it into slices and freeze it, already portioned, in the appropriate plastic bags.