Whole wheat bread

Put the warm water and the crumbled yeast in a bowl. Stir until the yeast is dissolved and let stand for 5-10 minutes.

Add the remaining ingredients to the bowl and mix well until a homogeneous mixture is obtained.

Put the dough on the worktop and knead until it forms a ball. If it sticks a little, sprinkle a little flour, but not too much. Leave it in the bowl, cover with plastic wrap and let it rest for about one hour.

When it has doubled in size, knead again to break the fermentation and give it the desired shape.

It can be made elongated bar type and cut at the top to make the drawing.

Round or individual buns

I make it as a mold. Grease the mold and put the dough well distributed. And let it ferment for half an hour more.

When it has risen, bake in the oven at 200° for about 40 minutes.

Remove from the oven, and from the pan if necessary, and let cool on a wire rack.

Finally, I usually slice it and it is ready to eat every day as toast or sandwich. Keep in a tightly closed bag or airtight container. Out of the fridge it lasts about 2-3 days. If it is going to take longer to consume, keep in the refrigerator.