How to Make Bruin Brood: Dutch Whole Wheat Bread

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers a nutty flavor and is more nutritious.

rye flour

🥗Healthier: barley flour

💰Cheaper: whole wheat flour

Barley flour is lighter and can be more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup provides sweetness with a unique flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is versatile.

Sift whole wheat flour into the bowl of a stand mixer.

Make a well in the flour and add salt on one side, yeast on the opposite side, sugar in the well, and butter cut into pieces.

Add lukewarm water into the well.

Attach the bowl to the mixer and mix on low for 5 minutes, then increase speed and mix for another 8 to 10 minutes until a ball forms.

If the dough is too dry, add a tablespoon of water and knead by hand to incorporate.

Shape the dough into a ball and oil the mixing bowl before placing the dough back in.

Cover the bowl loosely and let it proof in a warm spot for 30 minutes.

After proofing, flatten the dough and fold it into a circle, then roll it into a log shape.

Place the log on a cookie sheet, cover with a damp towel, and let it proof for another 25 minutes.

Butter the insides of a 9-inch loaf pan.

Flatten the dough again and shape it into a trapezoid to fit the loaf pan.

Roll the dough and pinch the seam, then place it in the loaf pan and cover with a damp towel.

Let it rise in a warm spot for 1.5 hours.

Preheat the oven to 230 degrees Celsius (450 degrees Fahrenheit) and place a baking dish with water on the lowest rack.

Place the loaf in the oven and lower the temperature to 200 degrees Celsius (395 degrees Fahrenheit).

Bake for 30 minutes and check the internal temperature; it should reach 88 degrees Celsius (190 degrees Fahrenheit) to be done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens