Homemade Bread with Whole Grain and Wheat Flour

Sift the whole wheat and wheat flour into a large bowl. Add dry yeast, salt and sugar.

While continuously kneading, pour warm water in a thin stream.

Knead the dough until uniform and form it into a ball. Cover with plastic wrap and make punctures with a knife across the entire surface.

Let the dough rise for 1 hour in a warm place. You can place the bowl over a container with hot water to create a humid environment.

After an hour, knead the dough intensively to remove all air from fermentation. At this stage, you can add spices, seeds, or other additives. Cover with plastic wrap and let it rise for another hour, refreshing the water in the container.

After the second rise, knead the dough again vigorously. Divide into two parts and shape into loaves or place in oiled and flour-dusted forms.

Preheat the oven to 220 °C.

Make cuts on the bread with a sharp knife. Let it rest at room temperature for 20 minutes.

Place the bread in the oven on the middle rack and bake for about 40 minutes. The time may vary depending on the characteristics of your oven.

Place the finished bread on a board, cover with a thin kitchen towel and let it cool completely.