Quick Recipe of Bread
3 cups whole wheat flour, preferably ground with its husk
1 tsp salt
1 tsp yeast (fresh or active)
2 cups water + a few tbsp more
- Place the flour in a bowl and make a well in the centre and add the fresh yeast or if using active or dry yeast then proof it in a separate bowl by adding luke warm water to the yeast, in a few minutes it should start to bubble up a little, then add it to the flour and use sufficient water to knead a dough. Whenever it starts becoming sticky again, wet your palm with a tablespoon of water and knead it. When it comes together into a ball and your fingers are clean of all stickiness, your dough is ready. Keep it in a large bowl greased with a little oil and cover with a plate and allow to proof for at least one and a half hours or until double in size.
- After it has doubled in size. Make a fist and knock it gently back into the bowl. Now shape it gently into a ball or an oblong depending on the shape of your bread pan. Grease the pan with butter and drop the dough in the pan. Put the bread pan in the cold oven for another round of rising and come back after 50 minutes.
- Take out the bread pan. Preheat to 250ºC for 10 minutes. Now lower the temperature to 220ºC, 30 minutes and bake.
- After 15 minutes, open the oven door and turn the bread around. After 15 more minutes, remove bread from pan and knock on its bottom. It should make a hollow sound; that means the bread is done. Let it cool for 4-5 hours before serving.