Perfect Whole Wheat Bread: Easy, Healthy & Incredibly Fluffy Homemade Loaf (Master Kneading Techniqu

Описание: Welcome to Culinary Compass! Today, we're diving into the essential skills of home baking to create the most delicious and practical whole wheat bread you can imagine. This recipe focuses on achieving that highly desired elastic dough and soft, fluffy texture, ensuring your homemade loaf is far superior to store-bought options.

Mastering the dough is key. We walk you through the essential kneading techniques—a minimum of five minutes is necessary to activate the gluten and achieve the perfect elasticity. We also cover crucial proofing tips, including using a warm, oiled bowl for the bulk fermentation, and specific temperature adjustments during baking (starting high at 425°F/220°C and reducing to 350°F/180°C) to ensure a perfectly baked interior and golden crust.

If you are looking for healthy living options and professional cooking techniques simplified for the home kitchen, this video is for you. Don't forget to leave a 'kneading heart' emoji in the comments and let me know if you tried this delicious, high-fiber recipe! Please like and subscribe for more culinary education!

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FULL RECIPE: Healthy Whole Wheat Bread

*INGREDIENTS:*

7 cups Whole Wheat Flour
1 teaspoon Salt (sprinkled on the edge)
1/2 packet Fresh Yeast (crumbled)
1 tablespoon Granulated Sugar (or alternative)
Warm Water (as needed, incorporated slowly)
2 tablespoons Olive Oil (for the bowl and top coating)
Raw Sesame Seeds (for topping)

*INSTRUCTIONS:*

1. In a mixing bowl, combine 7 cups of whole wheat flour, making a well in the center. Sprinkle salt around the edge.
2. In the well, add crumbled fresh yeast, granulated sugar, and warm water. Slowly mix until the yeast dissolves.
3. Begin kneading, incorporating the flour from the bottom, until the dough comes together.
4. Transfer the dough to the counter and knead for a minimum of 5 minutes until it becomes highly elastic and smooth.
5. Place the dough back into a mixing bowl drizzled with olive oil. Drizzle a little oil on top, cover with plastic wrap, and let proof in a warm place for 1 hour (or until doubled in size).
6. Degas the proofed dough and transfer it to a parchment-lined baking tray.
7. Shape the dough, spreading it out slightly. Give it a second tray proof for about 20 minutes in a warm oven (100°F/40°C).
8. Sprinkle with water and flour, score the top (optional), and top with sesame seeds.
9. Bake in a preheated oven at 425°F (220°C). Once the bread starts browning (about 10-15 minutes), reduce the temperature to 350°F (180°C) and continue baking until done.
10. Slice and enjoy after the initial heat escapes.