How do you store whole grain bread?

Let the bread cool completely. Store it in an airtight bag or bread box at room temperature. It will stay fresh for 3-4 days. For longer storage, you can slice the bread into portions, wrap them in plastic, and freeze. It will keep well in the freezer for up to 3 months.

How do I ensure that my dough doesn't stick too much while kneading and folding?

No panic, whole grain dough can indeed feel a bit sticky because whole grain flour absorbs a lot of moisture! Just ignore that a little. Use some extra flour on your hands and the work surface, or use a handy spatula/dough scraper to loosen the dough. Don't be tempted to add too much extra flour, as that will make your bread dry.

Why should I fold the dough instead of just kneading?

Folding the dough (just like you fold a T-shirt!) helps to trap air in the dough and strengthens the gluten structure. This gives your whole grain bread that delicious, firm texture and a nice shape after baking in the oven.

How can I be sure that my whole grain bread is fully baked in the oven?

After about 40 minutes of baking at 210 °C, carefully take the bread out of the oven. Tap the bottom of the bread: does it sound hollow? Then your bread is perfectly baked! Let it cool well on a rack before cutting the first slice.

Making whole grain bread

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1 hour

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There’s really nothing like the smell of freshly baked bread in the house, right? Many people think that making bread yourself is complicated, but I promise you: baking whole grain bread is really child's play! With this easy whole grain bread recipe, you don't need any complicated techniques at all. Just trust your gut and give the dough some love. We are making a delicious, nutritious bread based on whole grain flour and crunchy seeds, which we simply bake to a golden brown. Because baking a crunchy whole grain bread in the oven is so satisfying! Discover how simple and fantastically tasty this whole grain bread recipe is. The flavor and the beautiful, firm texture... delicious!

Ingredients

What do you need?

Quantity: 1 loaf

800 g 6-grain whole wheat flour, plus extra for dusting
0.5 packet of dry yeast
14 g salt
500 ml water, at room temperature
2 tablespoons sunflower seeds, pumpkin seeds, flaxseeds… to taste

Preparation method

How do you make this?

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Mix water and yeast together. Let it sit for a moment. Put the flour and salt in a large bowl or in the bowl of your stand mixer. Stir briefly with a fork. Add the water mixture and knead by hand or with your hook attachment for at least 10 minutes. Let it rest for 30 minutes to 1 hour under plastic wrap.

Now we are going to fold the dough. No worries, you’ve folded plenty of T-shirts, you can do this too. Flatten the dough with both hands. Scrape the sides loose with a spatula. Now fold the top, then the bottom, and then the two sides back in. Let it rest for 15 minutes.

Now shape the dough into a ball, using some flour. The dough is a bit sticky, but ignore that and just continue. Put the pumpkin and flax seeds on a plate, lightly rub the dough ball with some water, and then press the dough into the flax and pumpkin seeds.

Place the seed-topped dough on a baking sheet lined with parchment paper. Cover it with a clean towel and let it rest for 45 minutes.

Preheat the oven to 210 °C. Bake for 40 minutes in the oven at 210 °C. Let it cool.