Bread at home: recipes and cooking secrets. How to bake delicious wheat bread in the oven at home

Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but they bake bread from rye flour, bread from cornmeal They also make wheat-rye bread. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, brown bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

Recipe homemade bread can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should rest for 10 to 15 hours in warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will be tastier from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.

Bread is a food product baked from a kneaded mixture of flour and water, usually with the addition of yeast (sourdough). Flat cakes made from cereal pastes cooked on hot stones (unleavened bread) are ancient species cooked food. It is believed that sour bread was first made by the Egyptians, who discovered that bread became fluffy when fermented. In the Middle Ages, bread spread throughout Europe.

Making bread and rolls at home is becoming an increasingly popular pastime. Convinced supporters of homemade bread have long been creating their own varieties, without limiting their imagination. Beginners should be patient and not lose courage at the first failure.

Three types of dough are used for baking bread:
1. Sour dough is the most ancient way of loosening. It is used for products with a high content of rye flour. If sour dough is prepared at home, then rye flour, water or buttermilk is taken and set to ferment at a temperature of 30-35 ° C. You can also add yeast to the sourdough.

2. Yeast dough is suitable for baking bread mainly from wheat flour. This is done according to the same rules as baking from yeast dough. At home, you can make white bread, buttermilk bread, cottage cheese and nut bread.

3. When baking homemade bread, you can even use baking powder. Its advantage is in the ease and speed of making dough. However, such bread does not have a typical bread taste and rather resembles an ordinary pie. Nevertheless, products are obtained, especially if you use the finest flour. With the help of baking powder, you can bake simple white bread, oatmeal, banana. Flavoring additives can be different types spices, fresh herbs, nuts and other oily seeds, onions, lard, ham and even cheese. Buns are made from the same dough and according to the same rules.

Fruit and nut bread
375 g flour
60 g brown sugar
a pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon Jamaican pepper
15 g fresh yeast
150 ml warm milk
60 g butter
90 g light raisins
75 g dark raisins
60 g candied fruits
125 g nuts

Mix flour, sugar, salt and spices in a large bowl. Dissolve yeast in a little milk.
Make a well in the center of the dry mixture. Pour in the yeast mixture.
Add butter and rest of milk. Knead a soft dough, adding more flour if needed. warm water.
Turn the dough out onto a floured surface and knead for 4 minutes or until the dough is soft and elastic. Place in a bowl and leave covered in cling film in a warm place for about 11/2 hours or until well risen.
Preheat oven to 200°C. Grease a small bread pan with butter. Add fruits, candied fruits and nuts to the dough. Mix thoroughly until they are evenly distributed.
Put the dough into a mold. Leave under the film for 30 minutes or until it rises to the edges of the form. Bake for 35-45 minutes or until the bread is set and the crust is brown. Put on the grate and knock. If the loaf is too soft, turn it over and bake unshaped for another 5 minutes. Leave to cool on a wire rack.

***
Recipes for sourdough bread (grown with your own hands!), the recipe for the sourdough itself, as well as bread baked in the traditional way - with yeast!

June 03, 2010, 21:22
148984

The fundamental moment in the culmination of the culinary craft is considered to be the skill of baking homemade bread.

Of course, many housewives today think that it is a luxury to spend precious time preparing what is enough on the shelves of any store. And besides, in abundance of varieties and varieties. However, one should not agree with this. Baking made at home is much tastier and more aromatic. In order for it to stimulate appetite, you just need to follow a few rules, and the fruits of your labor and patience will bring glorious joy to everyone.

The key condition for cooking is the state of mind and good mood. Can't be in nervous state, scold and shout, because dough may not rise ready-made pastries"fall" or bake poorly.

We want to offer you some tips, as well as a couple of recipes.

We need yeast to bake homemade bread. Today, housewives mainly use dry ones. They are divided into paired and non-paired. The former must be diluted in water or milk to make a dough. The second is used immediately, mixing with flour. To determine which ones you bought, you need to carefully read the packaging. It contains the characteristics and rules of preparation. Before you tell how to bake bread at home, give you a recipe, read helpful tips without which nothing can be done.

* Flour by all means, first, sift! At this point, the flour is filled with oxygen, which provides the porosity of the bread.
* To avoid lumps, pour the liquid into the flour. And it doesn’t matter if the dough is dough or not, you should always put all the components in the flour (milk, water, yeast, butter, spices, eggs, spices, etc.).
* Knead the dough in a cup until it sticks to the spoon, and then transfer to a floured table and continue the process with your hands. The batch should be elastic, soft and pliable.
* The kneaded dough, to increase in volume, must be left for 2 hours, in a warm place, covered with a blanket. If it is not disturbed at this time, then it should rise 2-3 times, and by sticking a few straws in its middle, we will speed up this process.
* When the dough comes up, it needs to be kneaded a little again to remove the remaining carbon dioxide. Then shape it into a loaf. Transfer to an oven sheet, previously sprinkled with flour, and put the already formed dough for another 25 minutes. into heat (but not on the stove or oven), for re-rise.
* Remember that future bread in an apartment should not be in a draft.
* During this time, turn on the oven to warm it up. Bring the temperature up to 250-300 gr.S. On such a fire, the bread is baked for about 20 minutes, during this period the door cannot be opened, then you can see its condition and then slightly reduce the gas flow. In total, baking can range from 30 minutes to 1.5 hours, it all depends on the flour, its density, grade and variety.
* To prevent the loaf from getting dry, create a steam effect by placing a mug of water on the bottom shelf.
* Do you want to bake bread with a beautiful crispy crust? Then, before putting it in the oven, grease the dough with an egg or plain water.
* When cutting, the crust will not crumble if the bread is covered with a damp cloth after baking and left alone.
* You can put nuts, raisins, seeds, various spices and spices into the dough.

White bread

Ingredients:

Warm water - 3 tbsp. (40%)
Dry yeast - 3 tbsp. l.
Salt - 3 tsp
Oil (vegetable) - 1/3 tbsp.
Sugar - 100 gr.
Flour - 1 kg.

For dough, put butter, salt, yeast, sugar, water and 0.5 kg in a bowl. flour. After mixing well, we rearrange in a warm place for a couple of hours to rise.
When the dough comes up, knead the dough, slowly pouring the rest of the flour. As soon as the batch acquires elasticity, smearing it with oil, transfer it to a cup, and send it to heat for another 1.5 hours to rise again.
After a little wrinkling, the finished dough, leave for 5 minutes, so that it comes to its senses. Then we will form 3 loaves from it, and lay them in oiled molds. Let it brew to double the volume.
Heating the oven to 180 degrees C, bake bread in it for 35-45 minutes. If the top starts to burn, cover it with foil. Cool the finished bread.

Azerbaijani sweet bread

Products:

dry yeast - 1 tsp
milk (warm) - 0.5 l.
egg - 1 pc.
sugar - 1/3 kg.
oil - 200 gr.
flour - 750 gr.
flour for dough - 10 tbsp. l.
ginger (yellow) - 0.5 tbsp. l.
salt - to taste.

Stir yeast, sugar, spices (salt, ginger) and flour into milk until a gruel consistency is obtained. Move the dough to a warm place, let it bubble. Stir occasionally.

Pour 0.5 servings of flour and sugar into the kneading bowl, add the risen dough, pre-melted butter, egg. Knead the dough, adding the rest of the flour in handfuls. It should be soft and slightly sticky to the palms. Having covered the dishes with a napkin, we put the dough in a warm place for 1.5 hours. During this period, it should be mashed 2-3 times.

From ready dough make 4 cakes 2 cm high. Lubricate them with an egg, apply a pattern with the back of a fork.
Bake cakes in the oven at t 200 gr. C. After 5 minutes, take it out - re-grease with an egg and apply a pattern, sprinkle with seeds on top, sprinkle with cumin, sesame or poppy seeds and then bake for half an hour.

If you want to preserve the slender shape of your body, then you need to eat bread and all flour products at a certain time of the day - from 11.00 to 15.00. During this period, the digestive system functions more energetically and everything that is eaten in a given time interval (in moderate doses) is burned without harm to health!

Homemade bread in the oven - how to bake delicious bread at home

5 (100%) 3 votes

I baked my first homemade bread in the oven by myself simple recipe: flour, water, yeast, salt with sugar. When he took out a ruddy krahuha, there was no limit to pride! Although it turned out to be lopsided, it rose and baked perfectly. For me, this is the most important thing, and we will bring beauty later. Inspired by the first success, I repeated the recipe for homemade bread a couple more times and took up loaves with cuts, round loaves, and bricks. But I want to tell you and show you how to bake delicious bread in the oven at home according to a basic recipe. Because it is better to start acquaintance with baking bread from the basics in order to understand what and why to do and what will come of it.

Homemade yeast bread in the oven. Recipe

If you have experience in baking, feel free to start cooking, and for beginners, I advise you to first read the tips and recommendations under the recipe.

Basic bread recipe. Having mastered it, you will be able to bake delicious bread with different additives. For example, fragrant, with sesame, Provence herbs, give it a different shape. The recipe will also help you out during fasting - an unsweetened one is baked wheat bread without eggs and milk, and the oil can be removed from the composition of the ingredients. Yeast lean dough is prepared on water, kneaded very easily, the bread turns out to be fluffy and tasty.

Ingredients

For homemade yeast bread we need:

warm water - 250 ml;
sugar - 1 tbsp. l. without a slide;
salt - 1 tsp without a slide;
wheat flour - 480 g (180 for dough + 300 for dough);
fresh yeast (cube) - 15 g;
sunflower oil - 3 tbsp. l.

How to cook homemade bread in the oven

Let's start making dough for bread by preparing the products. We measure the right amount of yeast, making sure that they are suitable (expiry date on the package). Add salt and sugar. Grind all the ingredients to a liquid slurry using a spoon or spatula.

We heat the water, we try it by hand. Warm until you feel a pleasant warmth. Add warm water to yeast, stir.

Pour in the sifted flour. Stir, get rid of large lumps.

In terms of density, the mass will be medium, like dough for pancakes.

We cover the container. We put in heat for 30-45 minutes or longer. Ripe dough will rise several times, become perforated with a sour smell.

We stir the dough, releasing carbon dioxide and again making it liquid so that after kneading the yeast can once again raise the dough.

Sift the flour, add not all at once, but in parts - it is easier to bring the dough to the desired density. Immediately add about 250 grams.

Make a well in the flour mound, pour in sunflower oil to make dough more elastic and baked goods delicious.

Mix everything with a spoon until a thick, loose lump of dough is obtained. Sprinkle a little flour on a board or table, spread the dough and begin to knead it, rolling it away from you and pulling it towards you. I use the back of my hand with smooth, but strong movements.

After a few minutes, the dough will no longer be so rough and sticky, it will become denser, drier and easier to knead. Knead another ten minutes. At the end of the kneading, you will feel how air bubbles burst under your palms, the dough is soft and plastic.

We roll the dough into a bun, such as in the photo. Trim, sprinkle thickly with flour.

For proofing the dough, a small saucepan with a rounded bottom, a bowl, a cauldron is suitable. We cover with a towel, sprinkle with flour thickly.

Put the dough sprinkled side down, leave the top smooth. If there is no flour, the dough will stick to the towel, a beautiful kolobok will not work. We wrap the edges of the towel on a bun, put the dough in warm place to lift twice.

The dough for yeast bread should rise to the side or slightly higher. You don't need to knead the dough. Turn on the oven, let it warm up to 180 degrees.

When it heats up, very carefully turn the bowl with the dough over, laying the gingerbread man on a baking sheet covered with paper. We try not to damage the dough, it is very tender. I cover the bowl with a pan and turn it over. The dough comes out easily, does not knead, it remains only to remove the towel from the kolobok.

Put the tray on average level and bake homemade yeast bread for 35-40 minutes at 180 degrees. The crust should turn golden, become golden-ruddy.

Remove delicious bread from the oven, cool for wooden board or grate, without covering anything.

Slice warm or cooled bread and serve.

I am sure that your first yeast bread will turn out great, because now you know how to bake delicious bread in the oven at home and you will certainly want to consolidate your success. I have collected simple and delicious ones in the corresponding section, there are a variety of them, all with detailed description and advice.

Now traditions are being revived, and homemade bread baked in the oven at home is again perceived as a symbol of comfort and homeliness of the hostess. In a house that smells of fresh pastries, it is warm and calm, they are waiting for you there, where you relax and forget about all the problems. And the taste of homemade bread - it cannot be compared with purchased loaves! Let there be no bread perfect shape, but you baked it with love, invested a piece of your soul, and such bread will definitely be delicious.

Which flour to choose for bread

For the first time, I advise you to choose the easiest bread recipe at home, bake delicious wheat bread. Other types of flour require some skill and skill, and wheat flour dough is very easy to work with. It has a lot of gluten, so the dough rises well and can be given a different shape - roll a loaf, a bagel, bake a loaf, a brick.

If you add whole grain flour, then the dough will rise less, but such bread will be healthier. The dough with the addition of cornmeal will be bright yellow, grainy to the touch and heavy. It rises easily, but it cannot be approached for a long time, it can fall in the oven from prolonged proofing. Recipes for rye bread are best left for later, rye flour is capricious and unpredictable. There is no gluten in it, so the dough hardly rises and baking such bread is a real art.

Wheat flour is different varieties: higher, first, second and grain. They differ in the degree of grinding and the content of gluten (the more it is, the better the dough will rise). Flour mixtures from different varieties are usually sold, therefore it is generally accepted that in unmarked flour the average percentage of gluten (25-28%). Types of flour with labels are valued higher, but also more expensive. Gluten in them 28-30%.

As such, the concept of "grade of flour" does not imply the quality of the product, but the intended use for a particular use. For example, butter dough are made from the highest grade, and for bread it is better to use the first or second grade. Baking does not get stale for a long time, it turns out with a delicate porous crumb, tasty and keeps its shape well.

Why sift flour

Flour can contain not only garbage, bugs and worms, but also various additives that manufacturers do not skimp on. For example, starch. During storage, it cakes and sticks together with plates. By sifting flour, you rid it of all impurities, break up lumps and saturate it with oxygen. Any pastry made from sifted flour is more fluffy and soft - tested on own experience. Buy a fine-mesh sieve or a special sieve mug and your homemade bread will always be fluffy.

Preparing dough for bread

Bread at home is made in two types - on the dough and in a non-dough way. Opara is a batter made from flour, liquid, yeast and sugar. She is easy to prepare. Yeast is diluted with water and sugar, flour is added, and the mixture is left warm to ferment for at least 30 minutes, but usually takes about an hour. Readiness is determined by volume, appearance and smell. Yeast, interacting with sugar, release carbon dioxide, which raises the batter. The ripe dough will increase in volume, become loose, and a sharp sour smell will appear. But the main sign of readiness - it will begin to sort of settle, fall through - this means it's time to knead the dough.

How to knead the dough

Flour, butter are added to the dough and the dough for bread is kneaded. You need to knead the dough until the bun is soft and smooth, in time it is from 10 to 20 minutes. At the first stage, the dough will be rough, dense, wet, and tear when stretched. As kneading, certain processes occur in it, the state of gluten changes, the dough becomes soft, elastic, and ceases to stick to hands. After kneading yeast dough put on proofing to increase in volume. After one or two hours, the dough becomes fluffy, smooth, easily takes the desired shape when molded.

Bread molding

You can bake homemade bread in the oven different shapes: round, oval, loaf, brick. First, the dough is kneaded by hand so that carbon dioxide comes out, then it is rolled into a bun or placed in a rectangular, round shape or on a baking sheet, where it is allowed to rise again. In some cases, immediately after kneading, they are placed in a mold. There it fits, and then sent to the oven. In order not to explain for a long time how to do what, I suggest watching a video on shaping round bread.

How to bake bread in the oven

It takes 15-20 minutes to preheat the oven. Usually bread is baked at a temperature of 180-200 degrees on the middle tier. For the first ten minutes it rises, then the crust thickens and there will be no rise. The door must not be opened at first, so as not to break temperature regime, dough from cold air may settle. Too much heat also undesirable - bread can break at the top or sides. Cooking time and temperature depend on many factors, so it is better to follow the recommendations in the recipe, and in the future you can already rely on your experience and intuition.

Happy baking! Your Plushkin.

Bread in the oven is the standard of fresh home baking, which is many times superior in taste to any purchased option. Since ancient times, its preparation has been considered a special ritual, with which many traditions and beliefs are associated to this day. Despite the absence of a Russian oven, making delicious, fluffy and fragrant bread at home is not so difficult. At the same time, such a culinary feat will immediately add a few points in favor of any hostess.

All types of flour are used to make bread in the oven.: wheat, oatmeal, rye, whole grains, etc. In order for the pastry to rise well, yeast or various starter cultures are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred of their varieties. They are cooked on kefir, barley, hops, raisins, wheat, etc. Some sourdough starters turn out to be quite “fast”, while others have to be prepared for several days. The use of sourdough allows you to keep it in bread beneficial features and extend the shelf life up to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended to eat it for everyone from young to old. However, it is better not to overindulge in pastries, as the calorie content of homemade bread is very high.

Secrets of making perfect bread in the oven

Bread in the oven always turns out much more magnificent and tastier than purchased. It is enough just to try any of the recipes once, and homemade pastries will quickly enter the mandatory list of dishes for every day. It is not so easy for novice cooks to figure it out the first time, how to bake bread in the oven, so it is better to turn to professionals for secrets:

Secret number 1. Before baking bread, it is recommended to let the dough rest in a baking dish for 40-50 minutes.

Secret number 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it brew for a while.

Secret number 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour, more than the specified amount.

Secret number 4. In order for the bread to bake evenly, before cooking, preheat not only the oven, but also the baking dish.

Secret number 5. For a crispy crust, leave the bread in the oven after switching off for another 15 minutes directly on the wire rack.

This recipe is quite simple and not as long as many of its "colleagues". Bread will quickly fill the house with the aroma of freshly baked bread, which will create a very warm and cozy atmosphere. After cooking, the flour from the bread must be swept away with a brush, and the loaf itself must be cooled.

Ingredients:

4 cups flour;
2 tsp dry yeast;
4 tsp Sahara;
2 tsp salt;
2 glasses of water.

Cooking method:

Heat water, dissolve sugar and dry yeast in it.
After 10 minutes, add salt and sifted flour.
Knead a sticky and thick dough.
Preheat the oven to 35 degrees and put the dough there, covered with a lid.
When the dough has tripled in size, transfer it to a greased baking dish.
Flatten the dough, lightly sprinkle with flour and let rise again.
Cook bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
Bake another 30 minutes, then let the bread cool.

Interesting from the network

Garlic rye bread will be a great addition to any first or second course. Yeast is better to take fast-acting, so as not to delay the already long baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

300 g rye flour;
400 g wheat flour;
400 ml of water;
2 tsp salt;
5 tsp Sahara;
5 cloves of garlic;
2 tsp dry yeast;
3 art. l. vegetable oil.

Cooking method:

Dissolve the yeast in 200 ml of water and dissolve the sugar.
Remove the resulting mixture in heat for 25 minutes.
When the yeast rises, pour the remaining water into the dough and vegetable oil.
Mix the salt with the sifted rye flour and gradually pour in the yeast.
Sift wheat flour and gradually add to the dough.
Chop the garlic and add to the total mass.
Knead the dough, cover and leave it in a warm place for an hour and a half.
Knead the dough well again and transfer to a greased baking dish.
Bake bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out to be very lush and rises well. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable look.

Ingredients:

500 g wheat flour;
150 ml of kefir;
200 ml of water;
1 tsp salt.

Cooking method:

Pour kefir into a bowl and add 75 g of flour to it, mix.
Cover the bowl with cling film and leave overnight.
Sift the rest of the flour into a deep container, add the resulting sourdough.
Add salt and gradually pour in water, kneading the dough with your hands.
Line a baking sheet with parchment paper and sprinkle with flour.
Shape the dough into a loaf and place in a mold.
Cover the top of the loaf with another sheet of parchment and a towel.
Put the mold in the turned off oven for 2.5 hours, then knead the dough with your hands and shape the loaf again.
Leave the dough under parchment for another 30 minutes.
Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
Remove the lid (or foil), continue baking for another 20 minutes.

Sourdough bread has always been considered more beneficial to the body than yeast-based baking options. Moreover, for harvesting you only need water and wheat flour. Sourdough for one preparation will need about 70 grams. The rest can be stored in the refrigerator.

Ingredients:

300 ml of water;
500 g wheat flour;
130 g whole grain flour;
1 tsp salt;
1 tsp Sahara;
1 st. l. vegetable oil.

Cooking method:

Heat 50 ml of water a little and pour into a deep bowl.
Pour 100 g of flour into the same bowl, knead the dough.
Transfer the starter to a plastic container and cover with cling film.
Leave the container for 3 days in a warm place.
After three days, remove the film from the container and discard the top half of the resulting mass.
In the remaining dough, add another 50 ml of warm water and 100 g of flour.
Knead the dough, cover again with foil and leave for 12 hours.
Remove the top part of the dough.
In 70 g of finished sourdough, add 100 g of flour and 100 ml of water, also slightly warmed up.
Mix the dough a little and leave for 1 hour.
Add the remaining water and vegetable oil, add salt and sugar.
Gradually introduce the rest of the flour (both wheat and whole grain).
Leave the dough again for 1 hour.
Divide the dough into two parts and form long loaves (like a loaf or a baguette).
Put the prepared dough on a baking sheet, previously covering it with paper.
Make several transverse deep cuts on each loaf.
Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to the recipe with a photo. Bon appetit!