This recipe works with all types of flour. I’ve tried it with different whole-grain flours, as well as with white and type-type flour, and it always turns out great.

I used whole-grain spelt flour in this case.

🛒 Ingredients

• 500 g flour

• 300 ml warm water (about 40°C / 100°F)

• 2 tbsp avocado oil (or any fat you usually use)

• 1 tbsp sugar

• 2 tsp salt

• 7 g dry yeast

👩🏻‍🍳 Instructions

1. In a large bowl, add half of the flour. Make a well in the center and add the sugar, yeast, and a little water. Mix inside the well to combine.

2. Add the salt, oil, and the rest of the water. Mix well.

3. Add the remaining flour gradually until you get a soft dough. If you’re using white flour, knead well to activate the gluten. If you’re using whole-grain flour, knead only until the dough looks uniform.

4. Cover the bowl with plastic wrap or place it inside a large plastic bag, and let the dough rise in a warm place until doubled in size. This usually takes 30–50 minutes depending on the room temperature.

5. Briefly knead the dough again, shape it, and place it into the baking tin. I divide it into two loaves because these are the tins I have. Make a few cuts on top so it doesn’t crack unevenly.

6. Cover with a towel and let it rise again until it doubles in size.

🔥 Baking

Place the bread in a cold oven.

• Bake the first 10 minutes at 150°C (300°F) on the lowest rack.

• Then increase the temperature to 180°C (350°F) and bake for another 30 minutes.

Total baking time: about 40 minutes.

Transfer the bread to a cooling rack and let it cool for at least 30–40 minutes before slicing.

Enjoy 🌷