Wheat bread
This is my favorite, super simple recipe for wheat bread using instant yeast. I bake it using the same recipe as I do for pizza dough. I also use this irreplaceable recipe for other savory baked goods.
- the bread rises beautifully - it has a super crispy crust - the simplest bread recipe
Preparation time: 20 minutes Total rising time: 1 hour 30 minutes Baking time: 30 minutes Number of servings: medium loaf Energy value 279 kcal Carbohydrates 55 g - Of which sugars 1 g Protein 8 g Fat 3 g Diet: low-sugar, low-fat, vegan, vegetarian.
- about 2.5 cups of wheat flour - preferably type 00* - 450 g
- 1 cup of warm water - 250 ml
- a spoonful of light olive oil
- a flat teaspoon of dry yeast or 15 grams of fresh yeast
- a flat teaspoon of salt
- a flat teaspoon of sugar
Wheat bread
My glass holds 250 ml. Proofing time for bread dough: minimum 60 minutes + 30 minutes before baking.
Optional bread toppings: Before baking, brush the bread with olive oil, butter, or beaten egg and sprinkle with coarse salt, poppy seeds, sunflower or sesame seeds, or black cumin seeds. For a darker bread that's identical to country bread, use wheat bread flour instead of pizza flour. *"Tipo 00" is the Italian designation for very finely ground wheat flour. This flour contains more gluten, making the dough very elastic and easier to knead. Flour with the type 00 designation is most similar to wheat cake flour types 400 and 450. Type 550 wheat flour (luxury flour) will also work.
Yeast bread
In one bowl, combine a little over two and a half cups of all-purpose flour, approximately 450 grams. Pour in one cup of slightly warm water. Add a level teaspoon each of salt, sugar, and dried yeast. Add a tablespoon of light olive oil or other vegetable oil of your choice. Tip: Instead of regular sugar, you can add a teaspoon of your favorite honey.
Knead the dough by hand or in a mixer with a dough hook for at least 10 minutes. It should form an elastic and compact ball.
Place the dough ball in a bowl covered with a damp cloth or clear food wrap. Place the bowl on a windowsill, above a radiator, for at least 60 minutes. Sometimes I place the rising mixture in a slightly preheated oven. I preheat the oven to about 35 degrees Celsius, and after a few minutes, I turn the oven off and open the door slightly. I keep the bowl with the rising dough in the slightly warm oven. After an hour, the dough should have at least doubled in size. If it hasn't risen that much, wait longer... up to two hours.
Place the risen bread dough on a lightly floured surface. Shape it into a ball and place it in the baking dish, or place it on a baking sheet dusted with flour. You can also lightly score the top of the loaf with a sharp knife. Sprinkle the top with flour and cover with a cotton cloth. Set aside for 30 minutes for the final rise.
Place the loaf pan with the risen bread in an oven preheated to 230-250 degrees Celsius (450-470 degrees Fahrenheit if you have a small oven). Select the middle rack with the top/bottom heat. Bake the bread for about 30 minutes. After 15 minutes of baking, you can open the oven briefly and mist the wheat bread with water. This will result in a crispier and browner crust. I usually mist the bread several times.
After about 30 minutes (if the bread has risen and is already well browned), you can turn off the oven. Wheat bread can be removed from the oven immediately after baking. It's best to immediately transfer it to a cooling rack. Wheat bread slices perfectly after it has cooled completely.
