Dark wholemeal bread

Name: Dark wholemeal bread
Total time: 2 h 20 min

2H 20M

Wholemeal bread can provide your body with the fibre, minerals and B vitamins it needs. Dark wholemeal bread with Argeta and your favourite toppings makes for a delicious and healthy snack that will enrich your diet and impress everyone you serve it to. If you’re tired of always eating the same bread, take a bit of time and make dark wholemeal bread that’ll stand out as a specialty of your kitchen.

Ingredients

wholemeal spelt flour250 g
wholemeal wheat flour250 g
mixed seeds (sunflower, pumpkin, flaxseed)180 g
olive oil100 ml
warm water380 ml
sugar1 tbsp
salt1 heaped tsp
dry yeast10 g

Dough

Mix both types of flour along with the seeds, sugar, salt and dry yeast in a large bowl.
Add the olive oil and warm water, then mix and knead all the ingredients together.
It’s best to use a kitchen robot for kneading, which should take 7 minutes, as the dough is rather wet and sticky.
Cover the bowl with a shower cap or damp kitchen towel, and leave it in a warm place for an hour so the dough can prove.

Baking

Preheat the oven to 200°C.
Turn the dough over onto a flour-dusted surface and flatten it with the palms of your hands.
Roll the dough up and transfer it into a 30 cm bread baking tin.
Cover and leave it to prove for a further 30 minutes.

Bake the dark wholemeal bread for 30–40 minutes at 200°C.
After baking, take the bread out of the tin and place it onto a cooling rack to cool completely.