YOU WILL NEVER BUY BREAD AGAIN! Blender bread without kneading! Incredibly good! # 142

Ingredients

• 400 g Whole Wheat Flour (high‑protein whole wheat flour)
• 10 g Fresh Brewer's Yeast (active fresh yeast, kept refrigerated)
• 1 tsp Salt (fine sea salt)
• 300 ml Warm Water (about 38 °C, warm to the touch)
• 2 tbsp Extra Virgin Olive Oil (adds softness and flavor)
• 2 tbsp Semolina (for dusting the baking sheet)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine the whole wheat flour, salt, and crumbled fresh brewer's yeast.

   Time: PT5M

2. Add Water and Blend

   Pour the warm water over the dry mixture and blend with a hand mixer or wooden spoon for about 1 minute until a shaggy dough forms.

   Time: PT2M

3. Incorporate Olive Oil and Knead

   Add the olive oil and knead the dough in the bowl (or on a lightly floured surface) for 8‑10 minutes until smooth and elastic.

   Time: PT10M

4. First Proof

   Cover the bowl with a kitchen towel and place it in a warm spot (around 30 °C) for 1 hour, or until the dough has doubled in size.

   Time: PT1H

5. Shape the Loaf

   Punch down the risen dough, shape it into a loaf or a round boule, and place it on a baking sheet lightly dusted with semolina.

   Time: PT10M

6. Second Proof

   Cover the shaped dough again and let it rest for 15‑20 minutes until slightly puffed.

   Time: PT20M

7. Preheat Oven

   While the dough is on its second rise, preheat the oven to 180 °C (350 °F).

   Time: PT10M

   Temperature: 180°C

8. Bake

   Bake the bread for 30‑35 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.

   Time: PT35M

   Temperature: 180°C

9. Cool

   Remove the bread from the oven, transfer to a cooling rack and let it cool for at least 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

273

Protein

8 g

Carbohydrates

45 g

Fat

5 g

Fiber

5 g