Whole wheat flour 280g

Yeast 5g

Methods/Steps

1

Mix the yeast with a small amount of lukewarm water beforehand, and mix with all the other ingredients except the corn oil in a bowl, mix basically well and then let it rest for 10 minutes, then mix a little bit more, and then let it rest for 10 minutes.

2

Take the dough out onto a board and knead until it forms an unbreakable film, then add a tablespoon of corn oil and continue kneading until the oil is completely absorbed and an unbreakable film forms.

3

Form into a ball and cover with plastic wrap and let rise at room temperature until doubled in size. Roll out into a large rectangle and roll up. Roll it out again, roll it up again, and pinch it tightly to close the mouth.

5

Place the dough in a toast mold and let it rise again until it doubles in size.

6

Bake in a preheated 180 degree oven for 40 minutes. I like the crust to be a bit charred, so please adjust the baking time according to your oven temperature.