Whole wheat flour decorated bread ( Two engraving patterns)
Same recipe as “Decorated bread” but this time made with whole wheat flour. Which means stronger aroma, stronger flavor, darker crust color and obviously more nutrients than regular white bread. This because whole wheat flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.
As for the white bread, the same rule for incisions also applies here. So first cover the loaf with a thin layer of white flour. Dusting the top of your loaves with flour prior to scoring will ensure maximum contrast between white flour and dark baked crust.
Ingredients:
Ingredients for 1 loave
- 600 g whole-wheat flour, graham flour
- 2 teaspoons yeast
- 1/2 teaspoon salt
- 1 tablespoon honey or sugar
- 2 tablespoons olive oil
- 400 g water, lukewarm
Method:
- In a large bowl, add the flour, salt, yeast and honey or sugar
- Slowly add the water and start kneading with your hands continuously, until a smooth, elastic dough has formed.
- Then add the olive oil. Knead again until all of the ingredients are completely incorporated into the dough.
- Cover the bowl with a towel and allow dough to rest for 1 hour, until it rises.
- Preheat oven to 180° C (356° F)
- Transfer dough to a working surface dusted with flour. Knead dough and shape into a loave. Line a baking pan with parchment paper. Place loave in baking pan. Cover with a towel and set aside in a warm area, until they double in size.
- You can dust the parchment paper with some flour before placing the loave on it.
- Before baking, sprinkle and brush the loaves with white flour
- Engrave the shapes of your choice (leaves, lines, geometrical shapes etc) with a simply sharp razor. See the gallery bellow for two different inspirational patterns.
- Bake for 50 min until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
- When ready, remove from baking pan and set on a wire rack to cool completely.
Enogastronomista 