How to make
The white flour is sifted into a large mixing bowl. Wheat bran and whole wheat flour are added and mixed together.
A well is formed in the center of the flour mixture and the salt, honey, vinegar, olive oil and yogurt are added.
In a separate small bowl the water is gently warmed. The dry yeast is added and stirred until dissolved. The mixture is left for about 15 minutes until the yeast activates and becomes slightly foamy.
The ingredients in the main bowl are mixed together and the activated yeast mixture is gradually poured in.
The dough is kneaded thoroughly until it becomes smooth and well shaped. It should be soft but not sticky. If necessary, a small amount of extra flour or liquid can be added until the desired consistency is reached.
Once the dough is ready, it is shaped into a ball, covered with a kitchen towel and left to rise in a warm place for about 1 hour.
A baking tray is prepared by lining it with baking paper.
After rising, the dough is gently kneaded again to release excess air and shaped once more into a round loaf. The loaf is lightly dusted with white flour and placed on the baking tray.
The dough is covered and left to rest again for about 15 minutes.
Using a sharp knife or a clean razor blade, several shallow cuts are made on the top of the bread. These cuts allow the bread to expand properly while baking.
The whole wheat bread is placed in the oven and baked for 20 minutes at 150°C (300°F). The temperature is then increased to 180°C (356°F) and the bread continues baking for another 20 minutes until fully cooked and lightly golden.
The finished whole wheat bread should have a lightly crisp crust and a soft, hearty interior with the rich flavor typical of whole grain breads.
If you enjoy baking homemade bread, you may also want to try einkorn bread or the nutritious red lentil bread - both delicious alternatives worth exploring.
