Description

This homemade wholemeal bread is a real treat for breakfast or to accompany a meal. The combination of wholemeal flour and 0 flour gives the bread a soft texture and a rustic flavour. Preparing it at home with the Thermomix® is surprisingly simple and rewarding. The addition of a little sugar helps to activate the yeast, ensuring a perfect leavening. Perfect for toasting or enjoying with jam, cheese or cured meats. An excellent alternative to white bread, healthier and richer in fibre. Ideal for those who love authentic and genuine flavours.

Ingredients (8 ingredients)

260 g wholemeal flour

260 g 0 flour

7 g dried brewer's yeast

2 cucchiaini sugar

150 g lukewarm milk

150 g lukewarm water

60 g extra virgin olive oil

1 tsp fine salt

Preparation (5 steps)

Flours and yeast in the bowl

Thermomix® Setting

10 Sec./Speed 3

Put 260 g of wholemeal flour and 260 g of 0 flour in the Thermomix bowl. Add 7 g of dried brewer's yeast and 2 teaspoons of sugar.

Addition of liquids

Thermomix® Setting

3 min/Kneading speed

Add 150 g of lukewarm milk, 150 g of lukewarm water, 60 g of extra virgin olive oil and 1 teaspoon of fine salt to the bowl.

180

Dough and leavening

Transfer the dough to a lightly floured surface and knead briefly with your hands. Form a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for about 2 hours, or until doubled in volume.

Forming and second leavening

Gently deflate the dough and form a loaf. Place the loaf in a lightly oiled loaf tin. Cover with a damp cloth and let rise for another hour.

Baking in the oven

Preheat the oven to 180°C. Bake the loaf for about 30-40 minutes, or until golden brown. Remove from the oven and let cool completely on a wire rack before slicing.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

The smell of freshly baked bread… a childhood memory linked to my grandmother, who every Sunday prepared a rustic wholemeal bread, fragrant and flavourful. This homemade wholemeal bread, prepared with the Thermomix®, is a tribute to that tradition, a way to bring an authentic and genuine flavour to the table. The wholemeal flour, the undisputed protagonist of this recipe, gives the bread a rustic flavour and a slightly denser texture than white bread. It is rich in fibre, which promotes digestion and contributes to general well-being. The 0 flour, on the other hand, lightens the dough, making it softer and easier to work with. The dried brewer's yeast is the leavening agent that allows the bread to grow and develop its characteristic honeycomb structure. A pinch of sugar helps to activate the yeast, ensuring optimal leavening. The lukewarm milk and water help to hydrate the flour and create an ideal environment for leavening. The extra virgin olive oil, in addition to giving a delicate flavour, makes the bread softer and prolongs its preservation. Finally, the salt enhances the flavours and helps to strengthen the structure of the bread. To prepare this bread with the Thermomix®, it is essential to respect the leavening times. The first leavening, which takes place after kneading, is crucial for the development of the aromas and structure of the bread. The second leavening, after forming the loaf, allows the bread to swell further and obtain an even softer consistency. During cooking, it is important to check the oven temperature and the colour of the bread. If the bread should darken too quickly, it can be covered with a sheet of baking paper. For a vegetarian or vegan version, it is possible to replace cow's milk with vegetable milk (soy, almond, oat). To enrich the flavour of the bread, sunflower seeds, pumpkin seeds, flax seeds or aromatic herbs such as rosemary, thyme or sage can be added to the dough. This homemade wholemeal bread is perfect for breakfast, accompanied by jam, honey or butter. It is also ideal to accompany a meal, whether it is based on meat, fish or vegetables. It goes perfectly with fresh or aged cheeses, cured meats and grilled vegetables. Excellent toasted, for preparing croutons or bruschetta. The homemade wholemeal bread can be stored at room temperature, wrapped in a paper bag or in an airtight container, for about 3-4 days. To prolong its preservation, it can be frozen in slices. Alternatively, the dough can be prepared in advance and stored in the refrigerator for 24-48 hours. In this case, it is important to take the dough out of the refrigerator at least an hour before forming the bread and baking it.

Homemade Wholemeal Bread

Save recipe

Trial expired

Description

Ingredients (8 ingredients)

Preparation (5 steps)

Flours and yeast in the bowl

Addition of liquids

Dough and leavening

Forming and second leavening

Baking in the oven

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Rustic Garlic Bread

Quick Focaccia with Cherry Tomatoes and Olives

Focaccia Swirl with Cherry Tomatoes and Olives

Rustic Onion Focaccia

Romagna Artisanal Flatbreads

Focaccia Rolls with Olives and Tomatoes

Rustic Focaccia

Hearty Garlic Dough Pieces