Wheat bread made by yourself is first of all healthier than bread available in stores
Not many supermarkets follow the rules of healthy eating, so besides flour you will also find raising agents and preservatives in such baked goods. Be sure to check out how to make sourdough wheat bread and bake it at home!
Wheat bread made with yeast is the most popular because it doesn’t require you to make a sourdough starter. You can make it in the evening to enjoy fresh bread in the morning. This wheat bread recipe will make you stop visiting bakeries!
To make it you need:
– half a kilo of good quality bread flour,
– a glass of water,
– a tablespoon of oil or melted butter,
– a pinch of salt,
– a spoonful of sugar,
– 25 grams of fresh yeast or a sachet of dry yeast.
Sieve the flour with the salt into a large bowl with a wide bottom. In a separate bowl, crush the yeast with sugar and add a tablespoon of warm water and a pinch of flour. Leave the starter in a warm place to let the yeast “work”. When bubbles appear, add it to the flour. Knead the dough with a spoon, gradually pouring in water and then a tablespoon of oil or melted butter
Cover the dough with a cotton cloth and let it rise for an hour. After this time, knead the dough again in the middle and put it in the tin in which it will be baked. Leave it to rise for half an hour. Bake the bread in a preheated oven at 220 degrees for 20 minutes, after which reduce the temperature to 190 degrees and continue baking for 15 minutes, until the crust is brown. Cool the bread on a wire rack.
Wheat bread in its healthiest version has sourdough starter in it. You can buy it in the organic store, but the best will be the one “grown” by yourself.
Wheat sourdough bread tastes great even a few days after it has been baked.
To make a wheat bread starter you will need:
– 50 g wholemeal wheat flour,
– about 6 tablespoons of boiled or spring water,
– one liter jar.
Wash and steam a 1 liter jar. It must be dry and have no food particles. It is a good idea to buy a new jar that will be fully airtight. Add 50 g of flour and mix it with 6 tablespoons of water. Cap the jar tightly and set it aside in a warm place for 2 days. On days 3,4 and 5, gradually add 50 g of flour and 6 tablespoons of water
Before that, however, remember to take half of the sourdough starter from the previous day. “Working” sourdough starter will have air bubbles, you will also notice water delaminating. This is a normal process and as long as the starter doesn’t get moldy and the water doesn’t turn black, it is suitable for baking bread from it.
Wheat sourdough bread is prepared the same way as yeast bread, the only difference is that yeast is replaced by 20 g of sourdough starter. Sift 600 g wheat bread flour with salt and add 20 g of sourdough starter. Mix everything with a spoon, adding water so that the dough becomes softer. Knead it with your hands and add a little flour if needed. Once you have a smooth ball, cover it with a cloth and let it rise for an hour. Bake the bread at 220 degrees Celsius for 20 minutes and then at 190 degrees for 15 minutes
Wheat sourdough bread is much healthier – it has more iron and valuable fiber. During maturation, sourdough bread produces lactic acid, which has a positive effect on the digestive system and improves intestinal peristalsis.
Main photo: Hossein Farahani/unsplash.com