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Whole-Wheat Bread

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Whole-Wheat Bread

Whole-Wheat Bread - Artisan whole-wheat bread - with ample nutritious fiber.

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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
94
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie94 kcal(4 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate26 μg(9 %)
Pantothenic acid0.4 mg(7 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium119 mg(3 %)
Calcium12 mg(1 %)
Magnesium37 mg(12 %)
Iron1.2 mg(8 %)
Iodine1 μg(1 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.1 g
Uric acid27 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
25
Ingredients
1 pound
4 ounces
9 ounces
Sourdough (preferably homemade)
1 ½ teaspoons
1 pinch
½ tablespoon
Preparation

Kitchen utensils

1 Teaspoon, 1 large Mixing bowl, 1 Hand mixer (or food processor), 1 Kitchen towel, 1 Loaf pan (30 cm long), 1 Small knife, 1 Tablespoon, 1 Wire rack, 1 Kitchen scale, 1 Small bowl, 1 Brush, 1 oven-proof Bowl, 1 Measuring cups

Preparation steps

1.
Whole-Wheat Bread preparation step 1

In a large mixing bowl, mix together 500 grams (approximately 17.5 ounces) wheat flour, the rye flour, sourdough starter, salt and dried yeast with 300 ml (approximately 1 1/4 cups) of water. Knead with the dough hook of a hand mixer (or in a food processor) until the consistency of a firm dough.

2.
Whole-Wheat Bread preparation step 2

Cover the dough with a kitchen towel and let rise in a warm place until dough has approximately doubled in bulk, about 1 hour.

3.
Whole-Wheat Bread preparation step 3

Place remaining wheat flour on a work surfacem then place dough on flour and gradually knead flour into dough with your hands. Shape the dough into a log, about 30 cm (approximately 12 inches) long.

4.
Whole-Wheat Bread preparation step 4

Grease a 30 cm (approximately 12-inch) loaf pan with the oil and place the dough in pan. Make several slashes in top of dough with a sharp knife and sprinkle 2 tablespoons of water over the top. Bake in preheated oven at 50°C (approximately 125°F or lowest setting) for 30 minutes.

5.
Whole-Wheat Bread preparation step 5

Remove the bread from the oven and set aside carefully so that the dough does not collapse. Raise oven to 250°C (fan: not recommended, gas: mark 5-6) (approximately 475°F). Slide the bread back into the oven directly onto second rack from the botttom. Also place an oven-proof container with about 250 ml (approximtely 1 cup) of water on the bottom rack. Bake for 10 minutes, then lower the temperature to 200°C (gas: mark 4) (approximately 400°F) and bake until golden brown and hollow-sounding when tapped on the bottom, another 40-50 minutes.

6.
Whole-Wheat Bread preparation step 6

Let the bread cool in the pan on a wire rack for about 30 minutes before removing from pan and letting cool completely on rack.