Homemade Whole-Wheat Loaf

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, whole wheat flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Shape the dough into an oblong loaf and place it in greased loaf pan.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
2. 5
   Brush the top of the loaf with a little water and sprinkle the sesame seeds and oats over it.

   Pastry brush

   💡A thin layer of water is what makes the topping stick to the dough: on a dry loaf the seeds don't hold, and fall off when you slice.
3. 6
   Cover and Let rise 30 minutes, until the loaf has risen.

   ⚙ ProofingPlastic wraporKitchen towel
4. 7
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
5. 8
   Bake 35–40 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6. 9
   Turn the loaf out of the pan and let cool on a rack at least 20 minutes before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.