Crispy Wheat Grain Bread

Step 1: Mix water and yeast

Pour 1 cup (220 ml) of water into a bowl. Crumble ¾ tsp (3 g) of fresh yeast (or ½ tsp (2 g) dry yeast) into the water. Mix until the yeast dissolves.

Step 2: Combine with flour and salt

Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix with a wooden spoon until there is no more dry flour, just enough to combine the ingredients without kneading.

Step 3: First rest

Cover the bowl and let the dough rest for 30 minutes.

Step 4: First stretch and fold

Wet your hand and stretch one side of the dough, then fold it towards the center. Repeat this for all four sides of the dough.

Step 5: Lift and slap

Lift the dough and slap it back into the bowl. Repeat this action several times until the dough becomes smoother and more elastic.

Step 6: Second rest

Cover the bowl and let the dough rest for another 30 minutes.

Step 7: Second stretch and fold

Repeat the stretching and folding process from step 4. The dough should be much more elastic now.

Step 8: Second lift and slap

Repeat the "lift and slap" technique from step 5. The dough is now ready for the final rise.

Step 9: Final rise

Cover the bowl and let the dough rise until it doubles in size, which usually takes about 2 hours.

Step 10: Prepare work surface

Sprinkle flour on a clean work surface. Gently scrape the risen dough out of the bowl onto the floured surface.

Step 11: Fold and divide dough

Fold the dough in half lengthwise to make it easier to cut. Divide the dough into 6 equal parts using a dough scraper or knife.

Step 12: Shape dough balls

Take one piece of dough, flatten it very gently, then roll it tightly into a spiral. Fold the rolled dough into a ball and pinch the edges to seal it. Rub the ball against the work surface to create a smooth, sealed ball. Set aside and repeat for other pieces.

Step 13: Shape end pieces

For the remaining dough pieces, flatten them gently, roll tightly, then roll into a ball and seal.

Step 14: Rest dough balls

Let the shaped dough balls rest for 10 minutes uncovered.

Step 15: Final shaping

Take one dough ball, sprinkle a little flour on it, and gently flatten it. Press the dough with the heel of your hand to create an indentation in the center. Fold the first half over the indentation, then start rolling the dough, applying more pressure on the ends as you roll to create a wheat grain shape.

Step 16: Place on towel

Place the shaped dough on a clean towel, seam down. Repeat for all dough pieces.

Step 17: Final rise on towel

Cover the shaped dough with another towel and let it rise for 30 minutes.

Step 18: Transfer to baking tray

Gently transfer the risen dough pieces to a baking tray lined with parchment paper, placing them seam up.

Step 19: Score the bread

Score each piece of bread down the center with a sharp blade or knife. This will help it open more during baking.

Step 20: Add water for steam

Sprinkle a few drops of water around the bread in the tray. This will create steam in the oven for a crispy crust.

Step 21: Bake covered

Cover the baking tray with another tray of the same size. Bake at 430°F (≈220°C) (approximately 220°C) (220°C (≈430°F) (approximately 430°F)) for 20 minutes.

Step 22: Bake uncovered

Carefully remove the top tray. Bake for 10 more minutes until golden brown and crispy.

Step 23: Check for doneness

Remove the bread from the oven. Tap the bottom of a loaf; a hollow sound indicates it's perfectly baked.

Step 24: Serve

Slice the bread and spread with butter. Enjoy!

• Bubbles in the dough are a good sign of proper fermentation.

• Use a wet hand to prevent sticking when stretching and folding the dough.

• The 'lift and slap' technique helps develop gluten and smooth the dough.

• Score the bread with a sharp blade or knife to help it open more during baking.

• Sprinkle a few drops of water in the baking tray for steam, which contributes to a crispy crust.

• Hollow taps on the baked bread indicate it's perfectly done.