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Ingredientes
- 1 1/3 c. thick wheat flakes
- 2 c. whole-wheat bread flour, preferably stone-grnd (divided)
- 2 c. white bread flour, plus more for dusting
- 2 Tbsp. course sea salt, crushed or possibly grnd
- 1 x 0.(6-oz) cake fresh yeast, or possibly 1 envelope active dry yeast (2 1/4 tsp.) plus 1/2 tsp. granulated sugar
- 1 3/4 c. lukewarm water (divided)
- 1 x to 2 tsp. extra virgin olive oil or possibly melted butter Grease a 10-by-5-by-3 inch loaf pan.
Direcciones
- Place wheat flakes and 1 Tbsp. whole-wheat flour in a food processor.
- Process 30 to 60 seconds till flakes are grnd to a medium-course meal. Place meal into a large bowl; stir in remaining whole-wheat flour, white flour and salt. Make a well in the center of the flour mix.
- Crumble fresh yeast into a small bowl. Add in 4 Tbsp. lukewarm water; stir till smooth. (If using dry yeast, mix granules with the same amount of water and the 1/2 tsp. sugar and let stand till foamy, 5 - 10 min.)
- Pour yeast mix into well in flour. Stir remaining water and the oil into yeast mix and draw a little of flour mix into the well and mix thoroughly. Gradually fold in sufficient flour which is in the bowl to make a smooth, thick batter. Cover bowl with a damp dish towel; let stand about 20 min to create a frothy sponge.
- Fold in remaining flour already in the bowl, adding as much additional whole-wheat flour as is necessary, about 1 Tbsp. at a time, to create a fairly wet dough. Work dough till it leaves sides of bowl cleanly. Then turn it out onto a lightly floured work surface and, with floured hands, knead dough for 10 min. Dough will gradually become firmer and smoother as water is absorbed by the wheat-flake meal, so do not add in more flour than is absolutely necessary.
- Place dough in washed and lightly greased bowl; turn dough over. Cover; let rise at room temperature till doubled in size, about 2 hrs.
- Turn out dough onto a lightly floured work surface; punch it down. Shape into a loaf to fit prepared pan. Cover with a damp dish towel or possibly plastic wrap and let rise till doubled in size, about 1 1/2 hrs. During final 15 min of rising, preheat oven to 450 degrees.
- Bake loaf 15 min, then reduce oven temperature to 400 degrees. Bake another 30 to 35 min or possibly till loaf sounds hollow when unmolded and tapped underneath. Unmold loaf onto a wire rack to cold completely. -
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 688g | |
| Calories 989 | |
| Calories from Fat 38 | 4% |
| Total Fat 4.55g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 274mg | 8% |
| Total Carbs 198.73g | 53% |
| Dietary Fiber 6.6g | 22% |
| Sugars 0.85g | 1% |
| Protein 32.83g | 53% |
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