Fazer pão em casa é uma das experiências mais gratificantes na cozinha. Este Pão de Trigo Integral é a receita perfeita para quem procura um pão caseiro rústico, saudável e delicioso. O aroma que enche a casa enquanto coze é simplesmente incomparável, e a simplicidade desta receita, que não precisa de ser amassada, torna-a acessível a todos, mesmo para quem nunca fez pão antes.

Ingredientes

  • 700 de Farinha de Trigo
  • 300g de Farinha de Trigo Integral
  • Fermento de Padeiro (3 saquetas de fermento desidratado)
  • 1 c.s. de Açúcar
  • 1 c.s. de Sal
  • 800 ml de Água Quente
  • Flocos de Aveia (opcional)

Preparação

  1. Aqueça a água até ficar à temperatura corporal. Nela dissolva o açúcar, o sal e o fermento.
  2. Junte as farinhas e mexa com uma colher.
  3. Tape e deixe levedar durante 1 hora.
  4. Forre duas formas (eu usei de bolo inglês) com papel vegetal, coloque a massa na forma, polvilhe alguns flocos de aveia e leve a cozer em forno pré aquecido a 180ºC durante 35 minutos. Este tempo pode variar dependendo da forma que usar.
  5. Para verificar se está totalmente cozido, espete um palito até ao fundo, ou um pauzinho de esparguete e verifique que este sai seco. Se trouxer restos de massa líquida, deve voltar para o forno e convém ir verificando.
  6. Quando estiverem cozidos, deixar arrefecer, retire da forma e do papel vegetal.

Ready to fill your home with the incredible aroma of freshly baked bread? Here’s the simple recipe in English.

Whole Wheat Bread (Pão de Trigo Integral)

There’s nothing quite like the taste and smell of homemade bread, and this rustic whole wheat loaf is the perfect place to start your baking journey. It’s a wonderfully simple, no-knead recipe that produces two hearty loaves with a soft crumb and a wholesome flavour. The blend of plain and whole wheat flour strikes a perfect balance, giving the bread a lighter texture than a 100% whole wheat loaf while still retaining that nutty, earthy taste and the benefits of whole grains[9].

The beauty of this recipe lies in its simplicity. You don’t need a stand mixer or strong kneading skills; a simple bowl and spoon are all it takes to bring the dough together. The yeast does all the hard work during the proving stage, developing the flavour and texture. This makes it an ideal recipe for beginner bakers or for anyone who wants delicious, fresh bread without a lot of fuss. It’s the perfect loaf for sandwiches, toast, or for dipping into a warm soup.

Feel free to customize your loaves by adding a handful of seeds, such as sunflower, pumpkin, or flax seeds, into the dough for extra texture and nutrition. The final sprinkle of rolled oats on top gives it a lovely, classic finish. Remember that the “skewer test” is crucial to ensure the bread is cooked through; because it’s a moist dough, it needs to be baked until completely dry inside. Letting the loaves cool completely on a wire rack before slicing is also key to preventing a gummy texture.

Ingredients

  • 700g strong white bread flour
  • 300g whole wheat flour
  • 3 sachets of dried yeast (approx. 21g)
  • 1 tbsp sugar
  • 1 tbsp salt
  • 800 ml lukewarm water
  • Rolled oats for topping (optional)

Method

  1. Warm the water until it is lukewarm (about body temperature; too hot will kill the yeast). Dissolve the sugar, salt, and yeast in the water.
  2. In a large bowl, combine the whole wheat and white bread flours. Pour in the yeast mixture and stir with a spoon until everything is combined into a sticky dough. No kneading is required.
  3. Cover the bowl with a clean cloth or plastic wrap and leave it to rise in a warm place for 1 hour, or until it has roughly doubled in size.
  4. Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line two loaf tins with baking paper. Divide the risen dough between the two tins, sprinkle the tops with rolled oats if using, and bake for about 35 minutes. Baking time may vary depending on your tins.
  5. To check if the bread is fully cooked, insert a long skewer or a piece of dry spaghetti into the centre of the loaf. It should come out clean and dry. If it has wet dough attached, return the loaf to the oven for another 5-10 minutes and check again.
  6. Once cooked, let the loaves cool in their tins for a few minutes before turning them out onto a wire rack to cool completely. Remove the baking paper.