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Semi-wholemeal bread

Semi-wholemeal bread

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l Switch language for recipe in French l

A new idea of ​​homemade bread, a semi-wholemeal bead with olive oil, easy to make but with a long time to prove. But don’t be afraid , there is almost nothing to do, just waiting!For flours, choose a white flour Type 65 and a wholemeal flour Type 110, preferably organic ones ! For yeast I use fresh yeast. You can replace the fresh yeast with dry yeast in the following proportions:2 tsp dried yeast = 1/2 teaspoon instant yeast = 17 g of fresh yeast . However, I find that bread is much better with fresh baker’s yeast .

Semi-wholemeal bread

Preparation time: 10min, Time to prove: 4h, Cooking time: 40min

Ingredients

  • 250g white flour
  • 250g wholemeal flour
  • 10g fresh yeast
  • 10g salt
  • 2 càs olive oil
  • warm water (about 200ml)

PREPARATION

  • Dilute the fresh yeast with a little of warm water.
  • In a bowl, add flours, oil, salt and fresh yeast.

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  • Knead the dough and add warm water gradually until the dough forms a ball that doesn’t stick to the hand. Incorporate air in the dough.

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  • Cover with a cloth and allow the dough to prove for 3 hours. The dough will swell.
  • Knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – .

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  • Very gently place bread dough on to a flour-dusted baking tray and let it prove for 1 hour.

 

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  • Preheat the oven to 175°C. Place the baking tray into the preheated oven.  Bake for 40 minutes or until cooked and golden brown.

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Once cooked, place on a rack and allow it to cool for at least 30 minutes.

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