Wholegrain loaf
Wholemeal bread. Tight crumb, keeps well.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 28–35 min
1 small loaf · Do not flip · Rest 20 min
Recipe
Servings
10 servings
(1 serving = 1 slice)
10
Allergens
Flagged from the ingredients in this recipe.
- Gluten
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Ingredients
Amounts follow the servings above.
- Wholemeal wheat300 g
- Wheat flour200 g
- Water4 dl
- Fresh yeast25 g
- Dark syrup1 tbsp
- Salt1 ½ tsp
Method
Step by step.
- 1Stir yeast and syrup into lukewarm water. Add wholemeal, wheat flour and salt. Knead 10 min.
- 2Prove 60 min — grove dougher is trege.
- 3Shape a loaf. Prove again 30 min on baking paper or in a small tin.
- 4Set the air fryer to Bake and preheat 5 min. Bake at 160 °C for 28–35 min.
- 5Cool on shake 20 min. Bank under: hul lyd betyr done.
Flavour and filling
Wholegrain
- Wholemeal wheat
- Rug
- Yeast
- Sirup
- Salt
With kernels
- Solsikke
- Flaxseed
- Walnut
Timer · Bake · 28 min at 160 °C
28:00
Start once the basket is in.
Along the way
- Bank under siden: hul lyd betyr done. Cool on shake.