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Bread baking with Jakob: whole grain bread

Pre-dough (day 1)
200 gr sifted flour
1 g yeast
2 g salt
1.2 dl cold water

Mix all the ingredients and leave to rest in the fridge until next day.

Dough (day 2)
700 gr sifted flour
300 g wholemeal flour
30 g yeast
6 dl water (appr 37 degC)
20 g salt
50 g sunflower seeds
50 g wallnuts
50 g cooked millet


  • Mix all ingredients and add the pre-dough from the day before. Work it wall through.
  • Let the dough rest in a room temperature for about half-an-hour.
  • Braid the bread or have the dough in a baking form and let it rest for another 40 minutes.
  • Bake at 225 degC in appr 35 min. Core temperature should be between 94 and (better) 98 degC.



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