Whole wheat bread


This loaf adds a touch of warmth to any meal. The sweet and rich taste of this freshly baked whole wheat bread is something you must try.


For the starter:

  • 20 g fresh yeast
  • 2 tablespoons white wheat flour
  • 1 pinch sugar
  • 1 pinch salt
  • 100 ml lukewarm water

For the dough:
  • 300 g whole wheat flour
  • 200 g white wheat flour
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 300 ml lukewarm water
  • 50 g bread mix seeds

For the topping:
1 tablespoon bread mix seeds

Prepare the starter. Add crumbled yeast, flour, sugar and salt into 1 dl of lukewarm water to obtain a smooth mixture. Let rise for approximately 5 minutes. Prepare the dough. Add the starter to flour, add oil and salt. During kneading, add lukewarm water. Shape the dough into a ball, cover it with a cotton towel and let it rise for approximately 30-40 minutes or until the bread has doubled in volume. Knead the dough one more time, add seeds, then form a loaf and place it on a baking sheet covered with parchment paper. Cover the bread with a cotton towel and let it rise for another 20-30 min. Before baking, score the bread with 4 diagonal cuts to prevent it from cracking. Brush with water and sprinkle with seed mix.

After baking cool the bread before slicing. If you don't have an automatic programe for this recipe, simply preheat the oven on 180 °C, turn on the upper and bottom heater. 1 kg loaf bakes for 50 minutes. For a perfect crust, sprinkle the bread with water before putting it into the oven or put in a tray with 2 dcl of water.

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