Recipe For Wholemeal Bread

Thanks to GustoFibra N°3 flour, this recipe will allow you to make large and medium sized rustic loaves, with a strong wholemeal flavour and a soft, but not over-moist, crumb. The dough is made using the direct method with brewer’s yeast and for baking we recommend using the falling temperature method, from 230 °C to 180 °C. In this case, if necessary, the cooking times should be lengthened. In the case of a longer proving time (4 or 5 hours), reduce the percentage of yeast to 1% with respect to the flour.

The ingredients

• 10 kg GustoFibra N°3 flour
• 7 kg Water – first part – (70%)
• 250 g Fresh brewer’s yeast – (2.5%)
• 200 g Salt – (2%)
• 300 g Water – second part – (3%)

Total dough: 17.75 kg

Weight per loaf: 800 g

Total number of loaves: 22

To make this recipe in your own home kitchen, it will be sufficient to use 1/10 of the above doses for each ingredient.

Method

1. In a spiral mixer on first speed, mix the flour with the first part of the water at a temperature of about 22 °C, for 5 minutes.
2. Leave to rest in the mixer bowl for 20 minutes.
3. Knead the dough on first speed adding the yeast and, when the dough is well formed, add the salt. This phase, in first speed, takes about 7 minutes.
4. Increase the mixer to the second speed and gradually add the second part of the water, kneading for about 3 minutes.
5. Remove the dough from the mixer and place it on a floured work surface.
6. Form into a ball and leave to prove in a lightly oiled bowl for 40 minutes at room temperature.
7. Cut into 800 g pieces and gently pinch them into shape.
8. Leave to rise for 30 minutes in floured proofing baskets, or flour and line the forms.
9. Bake at 230 °C for 45 minutes, then remove and leave to cool.

Wholemeal bread is an excellent food for those who choose to follow a healthy lifestyle without giving up the pleasures of good cooking.

Buon appetito!