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With a few grams of baker's yeast that I have left over from making the Roscón, I have prepared this simple wholemeal bread.
It can be used as bread, to make sandwiches. But at home we especially like to drink it at breakfast, toasted, with butter and jam.
If you have a little time at home that allows you to respect the rising times, do not hesitate to make it. You will be surprised how simple it is and how delicious it is.
Whole wheat bread with olive oil
Delicious whole wheat bread, perfect to start the year taking care of ourselves.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Calories: 195
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 150 g of water
- 100g milk
- 20 g whole sugar
- 15 g honey
- 10 g fresh baker's yeast
- 150 g white wheat flour
- 350 g whole wheat flour
- 40 g olive oil
- 8 g of salt
Preparation
We put the water, milk, sugar, honey and yeast in a food processor.
We mix.
We add the flours, oil and salt.
We knead with the hook for at least six minutes.
Let the dough rest for about an hour.
We prepare the mold by putting baking paper on the base and sides. If we do not have baking paper or do not want to use it, we will only have to grease the mold with oil.
We knead the dough again and shape it into a cylinder.
We place the dough in the mold that we just prepared.
We let the dough rise for approximately two hours.
We bake at 180º for approximately 45 minutes. If after the first 35 minutes we see that the surface is already golden, we put aluminum foil on top and continue cooking.
Notes
Don't you have whole wheat flour? Use only white wheat flour, 500 g in total.
More information - Plum jam with whole cane sugar