How do you keep whole wheat bread?

Name: Whole -grain bread
Cook time: 1 min
Total time: 1 min
Yield: 1 bread
Ingredients: 800 g 6-grain whole-grain flower, plus extra to pollinate; ½ bag of dry yeast; 14 g salt; 500 ml of water, at room temperature; 2 tablespoons of sunflower seeds, pumpkin seeds, linseed ... to taste

Allow the bread to cool completely. Keep it in an airtight bag or bread box at room temperature. It will stay fresh for 3-4 days. For longer storage you can cut the bread into portions, wrap and freeze in plastic. It stays good in the freezer for up to 3 months.

Whole -grain bread

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Homemade wholemeal bread. This is an easy bread to make, trust your guts. The taste and the beautiful, sturdy texture ... delicious!

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Ingredients

What do you need?

Quantity: 1 bread

800 g 6-grain whole-grain flower, plus extra to pollinate
½ bag of dry yeast
14 g salt
500 ml of water, at room temperature
2 tablespoons of sunflower seeds, pumpkin seeds, linseed ... to taste

Preparation method

How do you make this?

Mix water and yeast together. Let it stand. Put the flour and salt in a large bowl or in the bowl of your food processor. Stir with a fork. Add the water mixture and knead by hand or at least 10 minutes with your hook accessory. Let rest for 30 minutes to 1 hour under plastic wrap.

Now we are going to fold the dough. No worries, you have already folded masses of t-shirts, you can do this too. Push the dough flat with two hands. Scrape the sides with a pan licker. Now fold the top, then the bottom and then the two sides back inside. Let it rest for 15 minutes.

Now form more or less a sphere of the dough, with the help of some flour. The dough is a bit sticky, but ignore it and just go on. Put the pumpkin and linseed in a plate, slightly rub the dough ball with some water and then push the dough into line and pumpkin seeds.

Place with seeds on a baking sheet covered with baking paper. Place a clean towel on it and let it rest for 45 minutes.

Preheat the oven to 210 ° C. Bake in the oven for 40 minutes at 210 ° C. Allow to cool.

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