Bread with Wheat Gruel

A golden, moist bread with a delicate crust. The gruel adds moisture and a bit of weight. Low temperature and long baking time ensure it is evenly baked and soft throughout.

Gruel Mixture

• 70 g gruel

• 1.7 dl water

Bring to a boil and let simmer for 5 minutes. Cool completely to room temperature.

Dough

• 580 g all-purpose flour

• 115 g whole grain flour

• 1 packet dry yeast

• 2 tsp sugar

• 1 tsp salt

• 4 dl water

• 1 egg

• 0.35 dl neutral oil

• gruel mixture

• Cook the gruel and water for 5 minutes. Cool to room temperature.
• Add all the dry ingredients to a stand mixer.
• Add oil, water, egg, and gruel.
• Knead for 10 minutes until the dough becomes smooth.
• Cover and let rise for about 1 hour, until doubled in size.
• Place it in a round pan, about 23 × 7 cm, greased or lined with parchment paper, and gently press it down.
• Cover and let rise for about 30 minutes.
• Bake on the second lowest rack at 175 °C for about 1 hour.
• Cool: Let sit in the pan for 10 minutes, then transfer to a wire rack.

The bread tastes best freshly baked with a bit of butter melting on the slice. It is just as suitable for breakfast and lunch as it is for soups or as an accompaniment to a good meal. Store it in a bag at room temperature to maintain moisture or freeze in slices for easy serving later.