In: All Recipes recipes19 October 2013
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I’ve never loved Whole-Wheat Bread before tasting Mulino Bianco’s one: then I had to change my mind, as it was really good. I found out the dough was completely made with whole-wheat flour, and I started searching a recipe to make it. I was afraid taste would be too strong, but it wasn’t so: it was great! This bread is perfect both for breakfast, with jam or chocolate spread, and for lunch as a usual bread. And it also has more fiber and less calories!
At my home it was largely appreciated. Try it and let me know.
Have a good day, kisses!

Ingredients for a 24 cm loaf pan:
400 g order albuterol of whole-wheat flour buy Valtrex
200 ml di water
10 g di baker’s yeast
2 tsp di salt
1 tbsp di honey
buy Ventolin online 40 g di seed oil

Preparation Time: 20 min
Baking Time: 30 min
Total Time: 50 min + 3 hours for rising

How to make Whole-Wheat Bread

Melt yeast in a bowl with honey and slightly tepid water.


Add flour and start to knead.


Finally add oil and salt and knead to get a soft dough.


Let rise for about 2 hours.



Take back the dough and roll it out till getting a rectangular sheet with one side of about 24 cm, like the pan.


Roll up the dough and put it into the loaf pan covered with baking paper. Let rise for about 1 more hour.



Brush with some milk, then bake in preheated oven at 180°C for about 30 minutes.


Take out of the oven.


Let cool till tepid, then slice and serve.

Pane integrale

Pane integrale a fette

Pane integrale e marmellata


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