The whole grain bread it is an excellent alternative to the classic white one: it is a lot rich in fiber, Vitamins of group B and is less caloric, therefore ideal for those on a diet. Thanks to the bran, wholemeal bread does not involve glycemic increases and is therefore effective in the prevention of diabetes. Finally, let's move on to taste: using wholemeal flour also allows you to get more bread rustic and intriguing.

Homemade wholemeal bread: recipe

Our stylist Beatrice Prada's wholemeal bread recipe with sourdough will guarantee a soft and digestible result. Ready?

Ingredients

500 g of wholemeal flour
375 g water
55 g mother yeast
10 g salt

Method

Pour the flour into a large bowl, add the yeast, the water and start kneading. Add the salt and continue kneading for at least ten minutes, until the dough is very well blended, but still sticky.

Flour the work surface, pour the mixture and, with lightly floured hands, form a ball. Dust the bottom of a bowl with flour and, always with floured hands, lay the dough on it, cover it with a towel and let it rise for at least 8 hours in a warm (about 24 degrees) and dry place.

After the rising time, turn the dough (which must be roughly doubled) on the floured work surface. Roll it out very gently with floured fingertips and fold it in three, three times, then form a ball again, place it in the bowl covered by the towel and let it rise for an hour.
Repeat this operation two more times.

At the end of the last leavening, preheat the oven to 240 ° C, place the dough on a baking sheet lined with parchment paper or simply dusted with flour, giving it the desired shape, engrave the surface with a razor blade and bake for 20 / 25 minutes at 240 ° C, then lower the temperature to 220 ° C for at least another 25 minutes.
The cooking varies according to the oven: to check that the bread is well cooked, turn it over with the help of a cloth and "knock" on the bottom, if it sounds "empty" the bread will be ready.