Welsh-style Wholemeal Bread

Ingredients

The Welsh-style wholemeal bread differs from the original Salinātā rudzu rupjmaize in terms of flavor profile and ingredients. While the Latvian bread is typically made with rye flour, the Welsh version uses wholemeal flour, which gives it a distinct taste and texture. Additionally, the Welsh bread has a slightly sweeter flavor compared to the Latvian bread. We alse have the original recipe for Salinātā rudzu rupjmaize, so you can check it out.

• 500g (4 cups) wholemeal flour 500g (4 cups) wholemeal flour
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 1 tsp active dry yeast 1 tsp active dry yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the wholemeal flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the dough to release any air bubbles and shape it into a loaf.
9. 9.
   Place the loaf on a greased baking sheet and let it rise for another 30 minutes.
10. 10.
    Bake the bread in the preheated oven for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Wholemeal flour — Make sure to use wholemeal flour instead of regular white flour to achieve the desired texture and flavor.

Tips & Tricks

• For a richer flavor, you can add a handful of mixed seeds (such as sunflower, pumpkin, or flaxseeds) to the dough before kneading.
• To achieve a softer crust, brush the loaf with melted butter or milk before baking.
• If you prefer a sweeter bread, you can increase the amount of sugar in the recipe.

Serving advice

Serve the Welsh-style wholemeal bread warm or at room temperature. It pairs well with butter, cheese, or your favorite spreads. It is also delicious when toasted and topped with jam or honey.

Presentation advice

To present the bread, slice it into thick slices and arrange them on a wooden cutting board. Garnish with fresh herbs or sprinkle some flour on top for an artisanal touch.