Wholemeal bread

Ingredients for 1 servings:

• 675 ml water, lukewarm
• 750 g wholemeal flour
• ½ cube of fresh yeast or 1.5 sachets of dry yeast
• 2 tsp salt
• 4 tsp vinegar
• 200 g seeds or nuts
• Caramel coloring, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Very simple and delicious

This amount is for two 30 cm loaf pans. Pour the lukewarm water into a bowl and add the yeast, salt, and vinegar. Mix everything well until the yeast has dissolved and let the mixture stand for a few minutes. Then pour the flour into the bowl. Using the dough hook of a hand mixer, mix everything into a dough. The dough should feel sticky and moist. If it’s a bit too dry, simply add a little more water until you are satisfied with the consistency. Then mix in the chopped seeds or nuts. Tip: Use a little caramel coloring. Give this dough time. The longer it rests, the more digestible your bread will be. It should rest for at least an hour, but you can also refrigerate overnight. Divide the mixture between two 30 cm loaf pans and let it rest again in a warm place. Then place it in the preheated oven at 180 °C (top/bottom heat) for about 55 to 60 minutes. First, place an ovenproof dish filled with water on the bottom of the oven. After about 50 minutes, do the skewer test. When no more dough sticks to the skewer, you can remove the bread from the oven. Let the bread cool slightly in the dish, then remove it, let it cool completely, and then: Enjoy!