Ingredients
- wholemeal wheat flour500 g
- salt1 tsp
- warm water300-400 ml
- dry yeast1 sachet or 25 g fresh yeast
- olive oil2 tbsp
Preparation
Put the flour into a bowl, adding salt and olive oil.
If you’re using fresh yeast, make a yeast starter first – crumble 25 g of yeast into 100 ml of warm water and leave for 15 minutes.
Pour the yeast starter into the bowl, then add the remaining 200–300 ml of warm water.
If you’re using dry yeast, simply put a full sachet into the bowl, mix everything and pour in 300–400 ml of warm water.
Whatever yeast you use, slowly pour in the last 100 ml of water while stirring and kneading and stop once the dough becomes pliable and not too sticky.
It’s best to use a kitchen robot with a dough hook.
Cover the bowl with a plastic shower cap or damp kitchen towel and leave it to rest in a warm place for 45 minutes so that the dough can prove and rise by about a third.
Take the dough out of the bowl and flatten it with your fingers on a flour-dusted surface, then roll it up and transfer it into a 25 cm bread baking tin.
Cover it with a plastic shower cap or damp kitchen towel and leave to prove for 45 minutes.
Bake the wholemeal bread for 40–50 minutes at 200°C.
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