לחם חיטה לבנה עם גרעיני חיטה

מצרכים

• 500 g (18 oz) white bread flour
• 330 g (11 oz) lukewarm water
• 50 g (2 oz) wheatgerm
• 2 tbsp vegetable oil
• 1½ tsp dried yeast
• 1 tsp salt

אופן ההכנה

1. Add the yeast to the water, mix and leave for 10 minutes.
2. In a large bowl mix the flour, salt and wheatgerm.
3. Make a well in the centre and add the yeast/water and the vegetable oil. Mix to a soft and slightly sticky dough.
4. Knead on a surface for 10 minutes until smooth and elastic.
5. Place in a lightly-oiled bowl, cover and leave in a warm place until the dough has about doubled in size.
6. Turn the dough out, knock it back then knead for a further 2 minutes. Cover and leave to rest for 5 minutes.
7. Flour a surface and spread the dough out into a rectangle. Roll tightly along the long edge. Tuck the ends under.
8. Place on a lightly-greased backing tray. Place the tray in a large plastic bag and leave in a warm place for about an hour.
9. Using a sharp knife cut 3 or 4 diagonal slashes in the loaf. Bake at 190°C/375°F fan oven, 210°C/420°F normal oven for 25-30 minutes.
10. Place on a wire rack to cool.
11. Notes
12. You can use this dough to make rolls or bake it in a loaf tin if you prefer. As always, bread and rolls made from this dough freeze well.