Ingredients for 4 Homemade wholemeal bread
1 kg of white flour
1 kg of wholemeal flour
14 gr of dry yeast
mix of seeds (sesame, cumin, pumpkin and flax-seeds)
1 1/2 teaspoon salt
2 tablespoon sugar
100 ml olive oil or sunflower oil
1300 ml warm water
Directions
In a large bowl sift the white four, but don't throw away the large bits of the wholegrain, let it be in the flour mixture.
Add the salt and mix well. I don't put too much salt because we don't eat too salty and the dough can be slow at risen when is added too much.
Add the sugar and the yeast and mix well this dry ingredients.
Start adding water, gradually, mixing until all the flour is incorporated.
Add the oil and knead the dough for about 10 min.
You will feel the different texture of the dough changing when you knead it.
Place it on the table and spread it with your palm and sprinkle the seeds all over the dough, and knead for a couple minute to incorporate the seeds.
Put the dough back in the bowl and cover it with a clean kitchen cloth or a cling film and let it rise until in will be double in size.
After about 30 min or more, depending of how good the yeast is the dough should be risen up and fluffy, split it in 4 equal parts.
I am going to bake 4 breads, 2 in a rectangular tray (for sandwiches) and 2 round ones.
Take a piece of dough spread it on the table, pressing with the palm to flattens and roll it up tightly.
Do the same with another one.
Sprinkle cumin seeds on top of one and sesame on the other.
With the other two I will make it round shapes so just shape them in two balls.
Sprinkle seeds on this too also.
Let the bread rise again for 30 min and bake them in the preheated oven at 180 degree C for 50 min.
After baking let them cool down before slice them and serve it with butter and some home made jam.
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