100% wholemeal bread

Preparation steps

• Heat the milk, keep it warm. In a separate bowl, grind the yeast as finely as possible, add a tablespoon of flour and pour over warm milk. Stir well to dissolve the yeast and leave covered for 5 minutes.
• Put the flour in a plastic bowl. I recommend a semicircular dish with a smooth bottom, it is the easiest to knead in it. Heat the water to a medium temperature, it is better to be warmer, but not very hot.
• Make a hollow in the middle of the flour and pour the mixture with the yeast into it. Salt the edges, you can put a little more salt, up to two full pinches or as desired. Take care that salt and yeast do not come into direct contact immediately.
• Knead the dough carefully adding water, little by little. First mix the whole surface of the flour well, before adding a new amount of water. In the end you need to get a little sticky nicely formed ball. Leave for half an hour to come.
• After half an hour, knead the dough. The goal is to make the dough as sticky as possible. Add flour as needed, success is to add as little as possible. Leave another half hour to come.
• Roll out the dough on a floured surface. Now mix nicely into a classic square loaf shape. Take a small oblong cake tin (for this amount of dough) and coat it with oil. place the shaped loaf of dough in the mold and let it rise for 15 minutes to half an hour.
• Preheat the oven to 250 oC (without fan). Just before baking, cut the surface of the dough to your liking, I like diagonal patterns. Place in a preheated oven and reduce to 220oC. When it starts to blush and grow, return to 250oC and bake until golden brown. For me, it takes about 30-35 minutes, but it depends a lot on the oven
• Leave the bread in a warm oven for a while, then take it out and leave it in the mold for at least 10 minutes. Remove from the mold and it is important to let it cool completely before cutting.