Zutaten
Weißmehl2 cup
Vollkornmehl2 cup
Weizenkleie100 gram
Olivenöl1 tablespoon
Zucker1 teaspoon
Hefe1 teaspoon
Salz3 tablespoon- Warm water1.5 cup
Schritte
- 1
Dissolve the yeast in warm water and let it sit for 10 minutes to activate.
10 MinutenBenötigte Werkzeuge:
Rührschüssel - 2
Mix the whole wheat flour, white flour, salt, and sugar dry in a relatively large bowl. Add the yeast and oil and mix the dough.
10 MinutenBenötigte Werkzeuge:Rührschüssel - 3
Gradually add the water, knead by hand for 15 minutes until you get a cohesive, non-sticky dough.
15 Minuten - 4
Place the dough in an oiled bowl, cover with a cloth, and leave in a warm place for at least two hours to rise.
120 MinutenBenötigte Werkzeuge:Rührschüssel - 5
Divide the dough into balls, then roll out and flatten by pressing with a rolling pin to form circles about 18 centimeters in diameter and 0.5 centimeters thick, sprinkling a little bran or wheat bran under the dough while rolling.
10 MinutenBenötigte Werkzeuge:🍳Rolling Pin - 6
Let the loaves rest for half an hour, covering them with a cloth.
30 Minuten - 7
Arrange the loaves in the oven according to its capacity, bake on the lower rack at 250 degrees Celsius for 10 to 15 minutes, ensuring not to touch the bread with your fingertips.
15 MinutenBenötigte Werkzeuge:
Ofen - 8
When the bread is browned and puffed, remove it from the oven and cover it to prevent it from drying out.
5 Minuten
Nährwertangaben
Weißmehlpro 100gVollkornmehlpro 100gWeizenkleiepro 100gOlivenölpro 100gZuckerpro 100gHefepro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.