Whole Wheat Square Bread
How do you make homemade whole wheat square bread?
Mix the flours with yeast and water; add honey and salt. Add the oil and knead until incorporated. Let rest for 45 minutes, stretch the dough, and place it in a greased square loaf pan. Let rise for 3 hours until doubled in volume. Bake at 200°C for 35 minutes, then at 180°C for 10 more minutes.
A delicate and nutritious bread that is easy to make. Its aroma and flavor will delight us. We can enjoy it with a delicious jam, preferably homemade like our strawberry jam, or with something savory such as an exquisite olive hummus.
The screen will not turn off while you cook.
Servings: For a 40 cm x 12 cm loaf pan
Ingredients
- 800 g whole wheat flour or whole spelt flour
- 200 g white spelt flour or type 0 wheat flour
- 30 ml honey
- 80 ml extra virgin olive oil
- 23 g salt
- 650 ml water at room temperature
- 15 g fresh brewer's yeast
Instructions
Sift both flours into a large bowl.
Add the brewer's yeast and about 600 ml of water. Mix with a spoon until the flour has absorbed all the water.
Add the honey and mix.
Add the salt and the remaining 50 ml of water, mixing well until you obtain a smooth, even dough.
Finally, pour in the oil.
Knead until the dough has absorbed all the oil.
Once kneaded, let it rest for 45 minutes in a covered bowl at room temperature, even inside the turned-off oven.
After resting, it should look like this.
Stretch the dough on a work surface and pull it toward you; repeat this movement a couple of times.
Grease a square bread pan and place the dough inside, distributing it evenly, especially all the way to the edges. Let it rest for about 3 hours, until doubled in volume.
After resting, preheat the oven to 200°C (395°F). Once it reaches temperature, bake without the lid for 35 minutes, then lower the temperature to 180°C (360°F) and bake for another 10 minutes.
Remove from the oven and, after 10 minutes, take it out of the pan. Let it cool completely before slicing. The next day it will be much more compact.
Enjoy your meal!
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- 800 g whole wheat flour or whole spelt flour
- 200 g white spelt flour or type 0 wheat flour
- 30 ml honey
- 80 ml extra virgin olive oil
- 23 g salt
- 650 ml water at room temperature
- 15 g fresh brewer's yeast