Parmesan Wholemeal Bread

Instructions

1. 1

   Combine wholemeal flour, bread flour, and instant yeast in a large mixing bowl. In a separate container, whisk together warm water, honey, and mustard until well blended.

   Tip: Ensure the water is between 37-40°C so the yeast activates properly without being killed by excessive heat.

2. 2

   Pour the wet mixture into the dry ingredients and mix with a wooden spoon until a shaggy dough forms. Let rest for 10 minutes to allow the flour to fully hydrate.

   Tip: This rest period, called autolyse, improves gluten development and overall bread structure.

3. 3

   Add salt, olive oil, oregano, and black pepper to the dough. Knead by hand or in a stand mixer for 8-10 minutes until the dough becomes smooth and elastic. Fold in 80g of the Parmesan cheese during the final minute of kneading.

   Tip: Reserve 20g of Parmesan for the top of the loaf to create a beautiful golden crust.

4. 4

   Shape the dough into a round ball and place it in a lightly oiled bowl. Cover with a damp cloth and allow to rise at room temperature for 1-1.5 hours until doubled in size.

   Tip: To check if the dough has risen enough, poke it gently with your finger—the indent should slowly spring back halfway.

5. 5

   Preheat your oven to 220°C and place a baking stone or heavy baking tray inside to heat. Turn the risen dough out onto a floured work surface and gently shape it into a round loaf.

   Tip: A hot baking stone creates steam and gives the bread a crispy, professional-looking crust.

6. 6

   Transfer the shaped dough to a piece of parchment paper. Score the top in a cross pattern with a sharp knife, then brush lightly with water and sprinkle the remaining 20g of Parmesan over the surface.

   Tip: Scoring allows the bread to expand evenly and creates those desirable cracks on top.

7. 7

   Slide the parchment paper with the dough onto the preheated baking stone. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.

   Tip: Create steam in the oven by placing a shallow pan of hot water on the lower rack during the first 15 minutes of baking.

8. 8

   Remove the bread from the oven and transfer to a wire cooling rack. Allow it to cool completely for at least 20 minutes before slicing to ensure the crumb sets properly.

   Tip: Slicing too early results in a gummy texture; patience is essential for the best results.