Whole wheat bread

This is a recipe I do weekly or even more often.


  • 375ml water
  • 325g whole wheat flour
  • 325g bread flour
  • 1 tablespoon of sugar
  • 1 teaspoon of salt
  • 42g fresh yeast (or 1 tablespoon of dried yeast)
  • 1 tablespoon of linen seeds
  • 1 tablespoon of peeled  sunflower seeds
  1. Put all the ingredients in the bread machine following the order listed above.
  2. Set your bread machine to follow a normal bread program for 1000g and medium brown coloured.
I had to do a lot of trials until arriving at the right quantity of ingredients. The flour might work differently if you change its type so, the water quantity might need to be adjusted as well.
The secret is that the right dough neither should stick to your fingers nor be crumbled. In the first case add more flour, and in the second, water.

In time I got bored with the classic shape that comes from the bread machine and I started cooking it separately in the oven. This means that I program the bread machine to mix the ingredients to make the dough and to raise it for 1h30min. When the dough is done, I transfer it to a non-sticky tray and I let it rise in the oven for 30 min at 50ºC, then I cook it for another 30mim at 180ºC.


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