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Simple Whole-Grain Loaf

Serves 4 Bread vegan, Breads & Pastry

Simple Whole-Grain Loaf

Simple Whole-Grain Loaf is a staple of the Mediterranean table, where bread is more than a side dish—it's a daily ritual. Rooted in the simple, nourishing traditions of the region, this loaf brings the essence of sunlit fields and coastal breezes to your kitchen. Crafted for everyday enjoyment, it resonates with the authentic flavors of home-cooked meals that echo the sea and garden.

Expect a crust that's lightly crisp, giving way to a tender, hearty crumb. The olive oil lends a subtle richness, while the hint of sea salt elevates each bite. This bread pairs effortlessly with a drizzle of olive oil or a squeeze of lemon, capturing the uncomplicated generosity of Mediterranean cuisine.

Ingredients

  • 400 gwhole-wheat flour
  • 100 gbread flour
  • 7 gdry yeast
  • 320 mlwarm water
  • 2 tbspextra virgin olive oil
  • 1.5 tspfine sea salt

Method

  1. In a large mixing bowl, combine 400 g whole-wheat flour, 100 g bread flour, and 1.5 tsp fine sea salt. Stir well to evenly distribute the salt throughout the flour. In a separate small bowl, dissolve 7 g dry yeast in 320 ml warm water, ensuring the water is not too hot to avoid killing the yeast. Let it sit for a few minutes until it becomes frothy, indicating the yeast is active.
  2. Make a well in the center of the flour mixture and pour in the yeast mixture along with 2 tbsp extra virgin olive oil. Using a wooden spoon or your hands, gradually incorporate the flour into the liquid until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. The dough should become smooth and elastic, bouncing back slightly when pressed with a finger.
  3. Place the kneaded dough into a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it doubles in size. This should take about 1 to 2 hours, depending on the room temperature. The dough is ready when an indentation made with your finger does not fill back in immediately.
  4. Once risen, gently punch down the dough to release excess air. Turn it out onto a lightly floured surface and shape it into a loaf by folding the edges into the center and rolling it tightly. Place the shaped loaf onto a baking sheet lined with parchment paper, seam side down. Cover it loosely with a cloth and let it rest for about 30 minutes, allowing it to rise slightly again.
  5. Preheat your oven to 220°C (428°F) while the dough is resting. Once the oven is hot, place the loaf in the center of the oven. Bake for about 25 to 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The crust should be firm and the aroma of baked bread should fill your kitchen.
  6. Remove the loaf from the oven and transfer it to a wire rack. Let it cool for at least 15 minutes to allow the crumb to set properly. This cooling period is crucial for achieving the right texture inside the bread.
  7. Slice the loaf and serve it warm. Pair it with extra virgin olive oil for dipping, or alongside your favorite Mediterranean dishes. Enjoy the simple yet rich flavors that complement any meal.