Whole grain bread à la Kitchen Fever

Ingredients for 1 servings:

• 375 g whole wheat flour
• 75 g wheat flour
• 2 tsp, leveled salt
• ½ tsp yeast, dry yeast if necessary
• 300 ml water, lukewarm
• 1 egg white
• n. B. Kerne

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour, salt, and yeast in a mixing bowl. Gradually add the lukewarm water and knead into a soft dough. Feel free to add any seeds you like. Next, you can coat a sheet of cling film with oil and leave the dough in a warm place for one hour until it has roughly doubled in size. After that, you need to knead the dough repeatedly. Now place the dough on a floured work surface and shape it into a shape of your choice (e.g. a ball, rectangle, or cuboid). Then you need to let the dough rise for another 30 minutes. Meanwhile, you can preheat your oven to 230 degrees Celsius. After removing the film from your dough, brush it with egg white and cut a 1-2 cm cut into the top with a sharp knife. After 10 minutes of baking, reduce the oven temperature to 200 degrees Celsius and bake the bread for another 20 minutes. When you tap the bread with the back of a knife and it sounds hollow inside, it’s done. Your work is complete.