Wheat wholemeal bread with yeast

Ingredients for 1 servings:

• 700 g water, cold
• 10 g yeast, fresh
• 15 g salt
• 1,000 g flour, whole wheat flour (freshly ground!)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Please ensure the bowl is large enough! Step 1: Weigh 350g of cold tap water into the bowl (it’s more accurate), crumble in the yeast, dissolve thoroughly, add 250g of wholemeal wheat flour, and mix everything well (mix like pancake batter). Cover the bowl tightly and let it rise at room temperature for about 45-60 minutes. Step 2: Refresh the dough (i.e., give the yeast and other microorganisms “new food”!): Add 350g of water to the fermenting dough, mix well, and stir in 250g of wholemeal flour. Cover the bowl tightly and let it rise for another 45-60 minutes. Step 3: Add the salt to the now vigorously fermenting dough and mix, then knead in the remaining 500g of wholemeal flour thoroughly. Knead this main dough a little longer until a smooth, elastic dough forms, which, in a sense, cleans its own bowl. If the dough sticks to your hands, moisten them with water and continue kneading. Let the dough rest for a final 20 minutes, tightly covered, in the bowl. Then transfer the dough to a large 1500g loaf pan, or shape two equal-sized loaves with moist hands and cover them tightly on the baking sheet. Let it rise for about 10 minutes. Preheat the oven to 250°C in good time; place a bowl of hot water on the floor of the oven; strong steam development at the beginning of the baking process is beneficial for browning and good rising of the bread. Baking: Approx. 15-20 minutes at 250°C with steam, approx. 20-30 minutes at 200°C without steam (remove the water bowl!). The exact baking time cannot be predicted, as ovens work differently, and the baking time also depends directly on the size of the baked goods. Therefore, towards the end you should do a tapping test, ie knock on the bottom of the bread, if it sounds hollow, it is ready.