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Whole Wheat Bread (pan integral): recipe illustration
Breakfast

Whole Wheat Bread (pan integral)

A dense, rustic loaf made with whole wheat flour, with a generous crumb and a hint of hazelnut flavour. In Chile it accompanies everyday meals and morning toast.

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Ingredients

Ingredients

Optional extras

Nutrition facts

257 kcal per serving

Protein
8.6 g
Carbohydrates
44.5 g
of which sugars
3 g
Fat
4 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the yeast and honey in the lukewarm water and let it rest for 5 minutes.
  2. Mix the whole wheat flour and salt in a large bowl, then pour in the yeast water and the olive oil.
  3. Knead for 10 minutes until you have a soft, elastic dough that no longer sticks to your fingers.
  4. Cover and let it rise for 1 hour 30 minutes in a warm spot, until doubled in size.
  5. Knock back the dough, shape it into a round or long loaf and place it on a tray lined with baking paper.
  6. Let it rise for another 30 minutes, then bake at 220 °C for 35 to 40 minutes. The loaf should sound hollow when tapped underneath.

Variations and tips

With seeds. Knead the sunflower seeds into the dough, or sprinkle them on top before baking.

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Original Ecomely recipe.