A few months ago, my friend Maria was telling me about her village in northern Greece.
Specifically, she was telling me about a close friend of hers who is the owner of a flour mill and produces a very small amount of excellent quality flour each year.
Recently, I got hold of a bag of fine whole wheat flour and decided to put it to the test.
The recipe I had in mind was whole wheat bread.
I had been trying recipes for wheat bread for weeks and I was so tired of dense and heavy bread that I was ready to quit.
Until I finally got it! And, oh my, was it worth it! Where should I start from? The texture, the taste or how easy it was?
Finally, I got the healthy, whole wheat bread recipe I was craving for. Not only is it super simple, but it is also fluffy and soft!
To top that, it has no sugar, but it is prepared with honey! Honey adds flavor to the bread and makes it healthy and extra aromatic.
I concluded that the secret to getting fluffy and soft bread is to add the flour slowly into the mixture…one spoonful at a time. Oh, yes, just one spoonful at a time!
Again, this has to be the best and most easy whole wheat bread I’ve ever had.
I’m not joking, even bakery bread, which I have to say that is really tasty, does not beat this!
I tried it hot just out of the oven with butter and orange jam.
I, also, had it for breakfast the next morning with raw spinach leaves, avocado slices and juicy cherry tomatoes drizzled with olive oil.
The rest of the bread was cut into slices and was put into zip lock bags in the freezer.
What is great about that bread is how well it is preserved in the freezer.
All I have to do is to pop the slices I need in the toaster and instantly have the whole house smelling of fresh bread again.
I recommend using this bread specially for sandwiches, as it has the perfect texture for cutting in thin slices.
Recently, I had some boiled chicken breast leftovers, which I shredded and mixed with homemade mayo.
Then I added a couple of soft cheese slices and crispy lettuce leaves, and I was thrilled at how delicious it tasted!
- 1440gr. whole wheat flour (1400gr. – 1500gr.)
- 970ml. warm water (950ml. – 1lt.)
- 25gr. dry yeast
- 270gr. excellent quality honey
- 1tbsp. salt
- 150gr. seeds (pumpkin seeds, sunflower seeds, flax seeds etc.)
Preheat oven 40 degrees Celsius.
Add the dry yeast and warm water into the bowl of your mixer.
Whisk until they combine well.
Add the honey and whisk again, until it dissolves.
Let this mixture rest for 5 minutes, until yeast begins to foam.
In a separate bowl, combine the whole wheat flour, salt and seeds.
Using the dough hook at low speed, add this flour mixture very slowly into the bowl of your mixer with the aid of a tablespoon.
Stop the mixer and scrape the edges of your bowl if needed.
Knead again for some minutes, until you get a soft dough which pulls away from the sides of the bowl.
Dough should not be dry at all! It should be smooth and somewhat sticky.
Turn off the oven.
Cover the bowl of your mixer with cling film and transfer it into the oven.
Let the dough rise until it’s doubled in size, approximately for 1 hour.
Cut two pieces of parchment paper long enough to line the bottom of two loaf pans (we used 30cmx12cm) with extra hanging over the sides.
Rinse the pieces of parchment paper with some cold water.
Remove excess water.
Line the loaf pans and keep aside.
After the dough has doubled in size, punch it down and cut it in half.
Form each half in a way that suits the loaf pan and put it inside.
Transfer again the two loaf pans into the warm oven and let the dough rise again, approximately for an hour.
After that, remove the loaf pans from the oven and preheat it 175 degrees Celsius / fan mode.
Bake for 40-45 minutes at the lower rack of the oven, until the bread loaves are nicely browned on top.
Remove from the oven and let the bread cool in the loaf pan before you cut it.
Perfectly baked bread should sound hollow when you tap it.
Alternatively, you could prepare three or four bread loaves instead of two, but then you should adjust the baking time properly.