Nothing better than preparing our bread at home! This recipe will fascinate! a not at all robust bread, with a fluffy flavor and touch, and best of all, it has no preservatives!
Do not spend a fortune, take a time in the day and prepare the bread or several of them, freeze them and take them out when you need one!
This is a whole wheat lactal bread that your children will love as well (mine doesn’t like much whole grain ingredients, but they really liked it). It’s also a great way to start introducing kids to whole-grain recipes. And so they get used to it little by little and incorporate these whole wheat foods into their diet without so much scandal! I assure you that after a while children will no longer notice or pout at the whole grain ingredients.
It takes a while to find the taste of whole grain ingredients but it is worth it for the benefits in the nutritional contribution that it gives us and thus have a slightly healthier life!
- 500 g Whole Wheat Flour
- 380 cc water
- 8 g of instant yeast or 25 g of fresh yeast
- 40 g whole wheat sugar or white sugar
- 50 g instant skim milk powder
- 3 tablespoons of sunflower oil
- 5 grams of salt
- Optional: sunflower seeds, sesame, chia, etc.
- We prepare a preferment a little before (this will make the bread have a much better crumb). For this, in a container place half the water of the recipe, the yeast and 3 or 4 tablespoons of the flour given in the recipe. Mix it well with a spoon, cover and leave it to rise for 30 minutes to 1 hour before starting the recipe.
- On the table or if you have a kneading machine place the whole wheat flour with the other dry ingredients (milk and sugar) and make a hole in the center. Put the salt on the edges (although we already have the active yeast in the pre-ferment, it is always good to do it the same way so it is not forgotten couse the yeast will not rise if it touch the salt)
- In the middle (hole) add the pre-ferment, the rest of the water and the oil. Knead until you have a smooth and elastic dough. Cover and let it rest at least ten minutes (this will allow the dough relax and stretch it easier.
- Once the dough is rested, with a rolling pin give it a rectangular shape of the width size of the mold you have (I made it in a large loaf bread mold). Then form a roll with the dough by squeezing well with the fingers.
- Place it in a previously oiled mold. The roll closure should face down. Leave it to rise for 40 minutes or until it doubles in size and cook at 180° about 30-40 minutes.
- Let it cool before unmolding.
If we want a bread with seeds, 50 grams of them is more than enough. Incorporate at point No. 2 together with the dry ingredients. You will also need a little more water (add by eye) or reduce 50 grams of flour and replace it with 50 grams of seeds. We also have the option of placing the seeds on top of the bread. To do this once the dough is light, before taking it to the oven, spray the surface of the dough with water and sprinkle the seeds on the bread.