Master the Art of Baking Rustic Whole Grain Bread at Home

Enjoy a wonderfully tasty, light, and straightforward homemade whole grain bread! This rustic loaf combines wheat and rye flour in a 3:1 ratio, baked without eggs or dairy products—completely vegan, made with water and yeast. The dough is simple to prepare, making it perfect for beginners.

Step-by-Step Baking Guide

Total preparation time: 2 hours

1. Step 1:

   

   Gather your ingredients. If using fresh yeast, measure 20 grams and dissolve it in warm water before mixing it with the other ingredients. This activates the yeast and ensures optimal rising. For detailed tips on handling yeast, refer to the article linked at the end.

2. Step 2:

   

   Prepare the yeast starter (sponge) by combining sugar, yeast, a couple of tablespoons of flour, and 100 ml of warm water. Mix thoroughly until smooth, cover with a cloth, and let it rest for 15–20 minutes. Warm water creates the ideal environment for yeast activation.

3. Step 3:

   

   After resting, the starter should become bubbly and slightly rise—signs that the yeast is active. If not, restart the process with fresh yeast.

4. Step 4:

   

   Add the remaining 150 ml of warm water, salt, and vegetable oil to the starter and mix well.

5. Step 5:

   

   Sift in the flours—three parts wheat flour to one part rye flour. Sifting aerates the flour, resulting in a lighter, fluffier bread. Adjust the flour quantity based on dough consistency. For flour-specific insights, see the linked articles at the end.

6. Step 6:

   

   Begin mixing the dough with a spoon.

7. Step 7:

   

   Continue kneading by hand until the dough is smooth but still sticky. Avoid adding too much flour, as a slightly sticky dough yields a soft, tender loaf. Form the dough into a ball, cover with a cloth, and let it rest in a warm spot for 30 minutes.

8. Step 8:

   

   After resting, the dough should have doubled in size.

9. Step 9:

   

   Turn the dough onto a floured surface and gently deflate it. Shape it into a round loaf by folding the edges to the center and smoothing with circular motions.

10. Step 10:

    

    Place the shaped dough on a baking sheet lined with parchment paper. Cover with a cloth and let it proof for another 30 minutes until it rises slightly. Optionally, score the top with a sharp knife to create decorative slashes.

11. Step 11:

    

    Preheat your oven to 360–390°F (180–200°C) with top and bottom heat. Bake the bread for 20 to 40 minutes, depending on your oven, until it’s golden brown and crusty. Cool completely on a wire rack before slicing. For more on oven techniques, see the linked article at the end.

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