June 12th • Posted in Recipe
I’ve grown up to my mum’s homemade bread, and to me there’s really no better bread than her home kneaded and patiently raised, home baked loaf. It reminds me of my childhood, the flavour and consistency will always be different and on another level to anything else. Homemade bread is art, experience, tests and getting better. There’s no magic formula that works better than trying your hands at a recipe more than once and finding the perfect leavening times and softness. Our palates have tasted countless types of homemade bread, from white flour baguettes to fragrant and crisp buckwheat braids, but it’s only recently that we discovered how to achieve the perfect softness in a wholewheat loaf.
I’ve become totally addicted to it ever since and it’s probably due to how simple and quick it is to put together, but how delicious the result is, that I’m finding my way to the kitchen every morning to put together a small loaf for the day (because there’s no better thing than freshly daily baked bread, am I right?). I can’t keep the recipe secret any longer, so find it below and enjoy!
- 150g wholewheat flour
- 100g white flour
- 7g bread yeast
- 2 tsp salt
- 1 tbsp virgin olive oil
- 1 pinch of raw brown sugar
- 250ml lukewarm water
- Seeds mixture for the top (I used a mix of pumpkin, flax and sunflower)
1 :: Mix the flours, yeast, salt and sugar into a large deep bowl with a wooden spoon. Add olive oil and water and blend with circular movements using the spoon. You don't really need to get your hands dirty with this recipe, a wooden spoon will do the trick as the mixture will be quite soft and liquid-y.
2 :: Transfer the mixture into a loaf tin lined with parchment paper and/or slightly oiled. Top with seeds mixture. Rest for one to two hours in a airy area to allow it to rise until it doubles up in volume.
3 :: Bake in preheated oven for 20/25 minutes at 190°C until the top is crunchy and a sharp knife inserted near the center comes out completely clean.
4 :: Allow to cool down for 5 to 10 minutes before cutting it into chunky slices. I like to bake it right before lunchtime so that when served it will be still warm in the middle... super yummy!
Crunchy on the top, savory and spiced by the seeds mixture flavours, and soft in the inside, this is my favourite wholewheat loaf recipe. Hope you enjoy as much as I do!
Let me know if you give this recipe a try and if you have a favourite homemade bread recipe of your own. x