Recipe: wholewheat bread

Happy Saturday, everyone!

This has been the greatest Saturday in a long time. We slept without an alarm and woke up around 10 am. Then we just stayed in bed reading news, checking social media etc until I got so hungry I couldn’t wait any longer to have breakfast. Yes, I get really hangry, haha! For breakfast we had the amazing bread that I’m about to give you the very precious recipe for plus coffee. After breakfast we moved over to the sofa and while my boyfriend watched stupid things on the internet (his words, not mine) I worked on the scarf that I’ve been knitting forever. The laziest and best morning in months.


Gotta love bread!

I’ve been baking bread for many, many years now, but after moving here I’ve started missing wholewheat bread because the only dark bread you can get here have a terribly sweet taste and the texture is like spongy. Not cool! Anyway, I’ve used Bela Gil’s recipe from her first book for a while, but I wanted to make something else this week, so I used this recipe and changed it up quite a bit. It turned out so light and moist even though it’s full of wholewheat flour, oats and flax seeds. Success! Here you go:

For two loaves you’ll need:

  • 10 g dry yeast/30 g fresh yeast
  • 500 ml water, lukewarm
  • 4 tbsp oil (I used sunflower)
  • 300 g wholewheat flour
  • 250-300 g of natural (Greek) yoghurt
  • 50 g flax seeds
  • 100 g oats
  • 1,5 tsp salt
  • About 500 g plain flour

How to:

  1. Mix the yeast, water, oil and 200 grams wholewheat flour in a big bowl until there are no lumps. Use either a fork or a whisk. Cover and let sit for 10 minutes.
  2. Add the yoghurt, flax seeds, oats, salt and the rest of the wholewheat flour (100 g) to the yeast mixture and mix well.
  3. Add plain flour a little at a time until the dough is firm and not sticky, and knead it on a floured surface for 5-10 minutes.
  4. Cover the bowl (with a dish towel or plastic wrap) and let the dough rise for 1-1,5 hour.
  5. Knead the dough on a floured surface again and shape two breads. Put them in loaf pans, cover and let them rise again for about 40 minutes.
  6. Preheat the oven to 200°C and bake the loaves for 30-40 minutes on the bottom rack. They are done when you knock on them and they sound hollow.


If you give it a try, please tell me how it went in the comments below! Good luck and happy baking! 🙂

– Guro

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