Prepare it on Sunday morning and you have ready-made bread at noon for the next three days. I think it’s much better and healthier than the one you buy under that name in your bakery. You can make it only from white wheat flour, if you do not like healthier flour, but my advice is to try and change the old eating white flour habits solely or in the most cases, because it has been scientifically proven not to be the healthiest for our organism and it can get us fat sooner than some other kind of flour. This time I added whole wheat flour and buckwheat flour, about whose benefits you can find in the section of healthy food on my blog.
Ingredients:
400 g of white (all-purpose) flour
200 g of buckwheat flour
200 g of whole wheat flour
3 teaspoons of salt
2 large spoons of flax seeds
3 tablespoons of dry yeast
hot water to knead
Mix all of the dry ingredients with warm water, until you get the mixture as shown on the photo:
Cover with a clean kitchen cloth and leave it for an hour and a half, it should triple the size, like this:
Knead it and cover it again, let it stand for another hour. The mixture will now double, knead and make whatever the shape you want, and while shaping it, oil your hands every time. Sort in the tile, as you will se I have cut every one in the middle to grow nicely while baking.
Heat the oven to 250 degrees C and bake until it rinses, then reduce the heat to 200 and bake for about ten minutes at that temperature and for the last 15 minutes at a temperature of 150 degrees C. I left it in the oven after I turned it off, just to rest a bit. Wrap it in a damp cloth, put the dry one over it, let it soften for about half an hour. Or if you like, you can eat it right away from the oven. 🙂
