Wholemeal Bread Basic Dough
Bread and Rolls
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Cook Time
24 h
Difficulty
Medium
Prep Time
30 Min
Description
This wholemeal bread basic dough makes a moist yet light bread. The so-called cooked dough allows more water to be absorbed by the flour, resulting in a stable and easily shaped dough. The overnight proofing allows for relaxed preparation in the evening. The next morning, the dough can be shaped and baked. Ideal for a hearty breakfast or as a side dish to hearty meals.
Ingredients (7 ingredients)
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25 g Wheat wholemeal flour (Type 1900)
-
12 g Salt
-
125 g Water
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375 g Wheat wholemeal flour (Type 1900)
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100 g Wheat white flour (Type 400)
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1 g Fresh yeast
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260 g Cold water
Preparation (4 steps)
Prepare cooked dough
Put 25 g wheat wholemeal flour (Type 1900), 12 g salt and 125 g water into the mixing bowl and cook for 8 min./100°C/speed 2, stirring constantly, until the mixture has thickened somewhat and has a creamy, slippery consistency.
Let cooked dough cool
Place the cooked dough in a small bowl, cover with food-safe cling film (directly on the surface) and allow to cool completely at room temperature for 2 to a maximum of 24 hours.
Prepare dough
Put 375 g wheat wholemeal flour (Type 1900), 100 g wheat white flour (Type 400) and 1 g fresh yeast into the mixing bowl of the food processor. Add the cooled cooked dough and 260 g cold water. Combine the mixture for 12 min./speed 1 to form a moist, sticky dough.
Knead dough
Increase the speed by one level and knead the mixture for a further 3 min./speed 2 to form a stretchy, soft dough.
Finished cooking? Great! 🎉
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Allergens
- Wheat
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