Wheat Bread

Ingredients

• 250 g whole wheat flour
• 500 g Type 405 wheat flour
• 1 cube yeast (42 g)
• 1 pinch sugar
• 250 ml lukewarm milk
• 250 ml lukewarm water
• 3 tsp sea salt
• 1 tsp Cornstarch
• flour (for working)
• butter (for the baking tray)

Instructions

1. 1.

   Mix the two flours, make a well in the center. Break the yeast into the well and sprinkle with sugar. Pour in milk and water, add the salt. Knead the dough until smooth and elastic.

2. 2.

   Dust the yeast dough with some flour and let it rise covered at 50°C for 45 minutes, until the surface shows clear cracks and its volume has doubled. Keep a small gap open in the oven door using a cooking spoon stick.

3. 3.

   Whisk the cornstarch with 250 ml water, bring to a boil once, then cool until lukewarm. Meanwhile, knead the dough again on a floured work surface until smooth and elastic; add more flour if needed. Shape into a round loaf. Grease a baking tray.

4. 4.

   Place the loaf on the tray and let it rise covered at room temperature for 30 minutes. Preheat the oven to 250°C. Place a heat‑proof bowl with boiling water in the oven. Brush the loaf with the prepared starch solution and make several diagonal slashes with a sharp knife.

5. 5.

   Bake the white bread for 10 minutes. Then lower the oven to 200°C and bake the loaf for an additional 50 minutes. Warm the remaining starch solution again and brush the freshly baked loaf with it. Cool on a wire rack.