Coarse Bread with Grupp

Simple breads that only rise once, directly in the pans.

• 75 g wheat grupp, extra coarse ground + 2 dl water
• 250 g stone-ground whole grain flour, finely milled
• 380 g stone-ground wheat flour, finely sifted
• 1 packet dry yeast
• 1.5 tsp salt
• 4 dl water
• 0.5 dl rapeseed oil
• 1 tbsp syrup

1. Start by boiling the grupp and water and let it cook for about 3 minutes. Allow to cool to room temperature.
2. Place the whole grain flour, wheat flour, and dry yeast in a stand mixer (hold back some of the wheat flour and adjust as needed). Add salt, oil, syrup, and the cooled grupp mixture. Knead for 10 minutes.
3. Divide the dough into two equal pieces, shape them into loaves, and place them in their respective bread pans. Sprinkle a little coarsely ground flour on top. Make slashes on the top of the loaves.
4. Cover and let them rise for about 1 hour.
5. Preheat the oven to 250°C. Place the loaves on the second lowest rack and reduce the temperature to 200°C, baking for about 30 minutes.