Recipe For Wholemeal BreadRecipes
30 May 2023
Thanks to GustoFibra N°3 flour, this recipe will allow you to make large and medium sized rustic loaves, with a strong wholemeal flavour and a soft, but not over-moist, crumb. The dough is made using the direct method with brewer’s yeast and for baking we recommend using the falling temperature method, from 230 °C to 180 °C. In this case, if necessary, the cooking times should be lengthened. In the case of a longer proving time (4 or 5 hours), reduce the percentage of yeast to 1% with respect to the flour.
- 10 kg GustoFibra N°3 flour
- 7 kg Water – first part – (70%)
- 250 g Fresh brewer’s yeast – (2.5%)
- 200 g Salt – (2%)
- 300 g Water – second part – (3%)
Total dough: 17.75 kg
Weight per loaf: 800 g
Total number of loaves: 22
To make this recipe in your own home kitchen, it will be sufficient to use 1/10 of the above doses for each ingredient.
- In a spiral mixer on first speed, mix the flour with the first part of the water at a temperature of about 22 °C, for 5 minutes.
- Leave to rest in the mixer bowl for 20 minutes.
- Knead the dough on first speed adding the yeast and, when the dough is well formed, add the salt. This phase, in first speed, takes about 7 minutes.
- Increase the mixer to the second speed and gradually add the second part of the water, kneading for about 3 minutes.
- Remove the dough from the mixer and place it on a floured work surface.
- Form into a ball and leave to prove in a lightly oiled bowl for 40 minutes at room temperature.
- Cut into 800 g pieces and gently pinch them into shape.
- Leave to rise for 30 minutes in floured proofing baskets, or flour and line the forms.
- Bake at 230 °C for 45 minutes, then remove and leave to cool.
Wholemeal bread is an excellent food for those who choose to follow a healthy lifestyle without giving up the pleasures of good cooking.
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