The long walking time for the wheat bread is worth it, because it makes the bread more digestible for people with sensitive stomach and intestines. Scientists have found out that a long dough run makes the fibre and starch contained in the bread swell properly after a few hours. Only then can they be better tolerated by our body.
This original and tasty wheat bread is the ideal companion for a large bowl of mixed salad and for vegetable soups or stews with lots of sauce
.by the way, a juicy wheat bread can also be made with about half of wholemeal flour or flour type 1050, which contains more minerals and fibre. Then increase the amount of liquid by about 20-50 ml water.
(Percentage of daily recommendation)
|Calorie||140 kcal||(7 %)|
|Protein||4 g||(4 %)|
|Fat||0 g||(0 %)|
|Carbohydrates||29 g||(19 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.7 mg||(88 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.1 mg||(1 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||1 mg||(8 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||11 μg||(4 %)|
|Pantothenic acid||0.1 mg||(2 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||47 mg||(1 %)|
|Calcium||6 mg||(1 %)|
|Magnesium||8 mg||(3 %)|
|Iron||0.7 mg||(5 %)|
|Iodine||0 μg||(0 %)|
|Zinc||0.4 mg||(5 %)|
|Saturated fatty acids||0 g|
|Uric acid||18 mg|
Mix flour in a bowl with yeast and salt. While stirring, slowly add 340 ml (approximately 1 1/2 cups) lukewarm water.
Cover the bowl tightly with plastic wrap. Let the dough rise in a warm spot for 24 hours.
Dust the work surface well with flour. Carefully remove the dough from the bowl and place it on the work surface.
Slightly flatten dough with floured hands and fold from two sides towards the center.
Fold the other two sides towards the center.
Generously sprinkle a large kitchen towel with cornmeal and place the dough on the towel with the seam side down.
Sprinkle the dough surface with cornmeal and fold the towel over the dough or use a second towel to cover. Let the dough rise again until doubled in bulk, about 2 hours. Preheat the oven to 250°C (fan 220°C, gas: mark 4) (approximately 420°F) and heat a heavy pot (cast iron or enamel) for 30 minutes.
Place the dough on a piece of parchment paper and gently place into the hot pot. Cover pot and bake the bread for 5 minutes. Reduce oven temperature to 200°C (fan 180°C, gas: mark 3) (approximately 400°F) and bake for another 25 minutes. Remove the lid and continue baking the bread for 25-30 minutes. Remove the bread from the pot and let cool completely on a cooling rack before serving.