Enrich your diet: 5 bread recipes to make at home

Have you tried making bread at home? We propose five recipes for you to learn how to cook it by hand.

Bread recipes to make at home: Our country has historically had a varied and attractive supply of breads, especially white and wheat, more or less traditional but generally of quality. However, the industry changed a lot with the appearance of frozen doughs and frozen parboiled bread.

The result was a clear standardization of the offer: a great variety of breads, but all of very similar quality. There was a point when the bread became so bad that it gained a well-deserved reputation as unbalanced food that made you fat.

Luckily, now the big boys have taken over and there is a supply of industrial breads of an acceptable medium quality, good in some cases, at the same time that artisan production has re-emerged with force.

Even the large surfaces show breads with organic flour and sourdough. But if you want to enjoy high-quality bread, generally you will have to look for one of those little neighborhood bakers who still enjoy their profession, look at the offerings of herbalists or start making it at home.

If you want to try making your own bread, try these six homemade recipes.

Mixed seed muffins

Ingredients for 20 rolls

325 g medium strength flour
50 g of whole rye flour
75 g whole wheat flour
50 g medium-strength flour toasted
10 g of salt
350 ml of water
10 g fresh yeast
125 g of mixed seeds

Preparation (3h 15 ‘+ 75’ cooking)

Toast the medium-strength flour in the skillet over low heat.
Let cool and knead in a bowl with the other ingredients except the yeast, a little water to dissolve it and half of the seeds.
Knead for five minutes and let it rest for another ten.
Finish kneading and mix with the dissolved yeast.
Cover with a damp cloth and let it ferment for about 30 minutes.
Cut the dough into 50 gram pieces and stretch each piece into a circle.
Roll them up on themselves, sharpen the ends, spray with warm water and coat them in seeds.
Spread the dough on baking paper, covered with the cloth and leave it to ferment for another 75 minutes.
Preheat the oven to 250 ºC with a tray of water inside. It has a longitudinal cut, clean and deep. They spray again and cook for 25 minutes at 200ºC.

Salaíllas

The salaíllas are typical of the Granada Albaicín and the entire province. They combine with tapas with an intense flavor.

Ingredients for 4 salaíllas

530 g medium strength flour
350 ml of water
10 g of salt
100 g white sourdough
10 g fresh yeast
extra virgin olive oil
coarse salt and sesame to decorate

Preparation (2h 25 min + 30 min cooking)

Knead everything together until you get a soft and elastic dough. Form four balls and place them on a linen cloth dusted with plenty of flour or greaseproof paper, well separated to be able to crush them later.
Cover the balls with a cloth and leave them to ferment for 45 minutes in a warm place until they double in volume.
Crush the doughs with your fingers, pierce them and stretch them flat. Then let them ferment like this for another 60 minutes in a warm place (it can be the oven, at 30 ºC).
Preheat the oven to 180 ºC with a tray of water inside.
Paint the breads with the olive oil and garnish with coarse salt and sesame.
Cook them for half an hour on the medium level of the oven until golden brown.

Rye bread with pipes and walnuts

Ingredients for 2 pieces

100g whole wheat or spelled flour
150 g whole wheat rye flour
5 g of salt
40 g of malted flour (optional)
250 ml of hot water (40 ºC)
10 g fresh yeast
oat flakes, sunflower seeds and walnuts
nutmeg, cinnamon, cloves and ginger
zest of an orange
olive oil to grease the mold

Preparation (2h 20 ‘+ 90’ cooking)

Soak the flakes.
Mix everything in a bowl except the yeast, the flakes, the pipes and the nuts. Knead this mixture and, when the dough still sticks, let it rest for 10 minutes.
After those 10 minutes, knead it again, even if it does not bind well. Add the softened yeast with a tablespoon of water and finish kneading.
Let it sit for 45 minutes covered with a damp cloth in a warm place.
Grease a mold with olive oil and fill with dough up to three-quarters of its capacity. In another bowl pour the other half of the dough and the walnuts. Let these masses ferment covered for half an hour.
In the oven preheated to 250ºC, with a saucepan of water inside, cook the mold, sprinkled with flour, for 45 minutes at 190ºC.
Then brush the loaf with water, on baking paper, and decorate with flakes and pipes.
Bake it the same and let it cool on the rack.

Artisan wheat bread

Ingredients for 4 Room s

500 g of strength flour
8 g of salt
320 ml of water
5 g fresh yeast
10 g wheat germ

Preparation (3h 45 ‘+ 45’ of cooking)

Toast the wheat germ in the oven until golden brown. When it is cold, mix with the other ingredients in a bowl and form the dough.
Let stand covered with a damp cloth for at least an hour in a warm place.
Divide the dough into four portions, roll into balls and let them rest for 15 minutes.
Roll out the dough until you get a 1 cm thick rectangular sheet. Fold the sides to the center and place on a tray on a flour-dusted linen cloth, or parchment paper, with the fold down.
Cover with the cloth and leave to ferment another two hours or until they double in volume.
Preheat the oven to 240 ºC with a source filled with water.
Give the loaves a clean cut around the perimeter about a centimeter from the tray, sprinkle with flour and put two by two.
Lower the temperature to 190 ºC and cook for about 45 minutes on the second level of the oven, counting from the bottom.

Milk bread with poppy

Ingredients for 2 pieces

5 g fresh baker’s yeast
175 ml of soy milk at around 20ºC
10g maple syrup
125 g of loose flour or pastry flour
125 g of strength flour
5 g of salt
15 g hot melted vegetable margarine
poppy seeds

Preparation (2h 40 ‘+ 80’ of cooking)

Mix the yeast with the milk and the syrup in a bowl.
Add the flours and salt and mix by hand. When the dough is sticky, work it with the margarine. Cover it with a cloth and let it rest for 15 minutes in a warm place.
On an oiled table, knead briefly, giving about 10 or 12 hand passes, and finally form a ball. Oil another bowl and let the dough rest in it for ten minutes.
Repeat the operation another 2 times and after the second, let it ferment for 30 minutes.
Cut the dough into two pieces. Flatten them into a circular shape, roll them around each other and braid them one on top of the other. Brush them with non-dairy milk and decorate with poppies.
Cover until doubled in volume on parchment Meanwhile, preheat the oven to 210ºC with a saucepan of water inside.
Cook the doughs for 15 minutes each at 210ºC.
Lower the oven to 180 ºC and cook for 25 more minutes.

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