Whole Grain Bread - Baking on a Sunday afternoon during Lockdown

elenahornfilm (64)in SteemFoods • 4 years ago

FELLOW STEEMIANS!

In 2020, all over Europe and other parts of the world, supermarkets run out of flour, yeast, baking powder...why? If the Apocalypse is coming, many people decide to face it with a baking marathon! and have fun with the little joys of life...but beside that...with flour, water and some yeast, you can survive for a long time in case of food shortage.

If you have not learned yet how to bake home-made bread during the last year of pandemic, don't worry, you still have a chance. It does not actually take long and it's really simple. I choose to bake with biological whole grain. It is a healthier and more nutritious choice than white or wheat bread.

Here the step by step recipe by Alessandro:

INGRIEDIENTS

500 g of wholemeal flour
350 ml of water
15 g of fresh brewer's yeast
2 tablespoons of extra virgin olive oil
10 g of salt
granulated sugar
Line seeds (or other seeds)

Dissolve the yeast in a glass of warm water (to be subtracted from the total 350 ml) with a pinch of sugar.

In a bowl put the flour, salt and mix. Also add the oil, the remaining water (lukewarm) and, finally, the previously dissolved yeast.
Start mixing all the ingredients.

Add the line seeds and knead for at least ten minutes, possibly helping yourself with more flour or oil if necessary. Full grain bread takes a little bit longer to make and levitation is a bit more complex as the flour is heavier. That is why it needs more yeast then usual.

Mix up all the ingredients until you obtain plain soft dough. Don’t keep adding flour to make it drier...a wet dough is better than a dry one! So if you don’t like the dough sticking to your hands, lightly oil them.

It is worth putting in the time to do this as it will pay off later with lovely airy bread. Form a ball and put it to rise, covered with a cloth, in a warm and dry place for 2/3 hours.

I normally leave it in the oven. The oven must be off. Just turn the light on, and the temperature inside should become perfect for levitation.

After the time has passed, take your bread back and knead it again for another 5/10 minutes. Then divide it into small parts and make small loaves. Let them rest again for another hour.