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    Crispy Wheat Grain Shaped Bread

    Crispy Wheat Grain Shaped Bread

    Crispy, airy, absolutely perfect - amazingly soft inside
    Crispy, airy, absolutely perfect! These beautiful wheat grain shaped breads deliver everything you want in artisan bread - a crispy outside that gives way to an amazingly soft inside. The shape looks like a wheat grain, making each loaf not just delicious but visually stunning. The process is so therapeutic - from the gentle mixing to the satisfying shaping technique.

    Crispy Wheat Grain Shaped Bread - Complete Tutorial

    Follow along with the complete video tutorial for perfect results every time

    Follow along with the video for a complete visual guide! You'll see exactly how to achieve that perfect wheat grain shape and watch the therapeutic bread-making process from start to finish. What country are you watching from? Please say Hi in the comments below 🥰 - I would love to hear from you! 🥰

    Simple Ingredients

    • 1 cup Water(220 ml)
    • ¾ tsp. Fresh yeast(3 g, or ½ tsp. (2 g) dry yeast)
    • 2 ½ cups Bread flour(320 g)
    • 1 tsp. Salt(6 g)

    Step-by-Step Instructions

    1. 1
      Dissolve the yeast: In a large bowl, mix water with fresh yeast (or dry yeast) until completely dissolved.
    2. 2
      Add flour and salt: Add bread flour and salt to the mixture. Mix until there's no more dry flour visible - just mix, no need to knead!
    3. 3
      First rest: Cover and let rest for 30 minutes. This allows the flour to hydrate naturally.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique develops the gluten structure perfectly.
    5. 5
      'Lift and slap' technique: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the right texture.
    6. 6
      Second rest: Cover and let rest for another 30 minutes. The dough will become much more elastic during this time.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough is much more elastic now. Lift and slap once more.
    8. 8
      Final rise: Now the dough is ready for the final rise. Let rise until it doubles in size, it usually takes about 2 hours.
      Timer Available:Final Rise (2:00:00)
    9. 9
      Prepare for shaping: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Bubbles are always a good sign!
    10. 10
      Divide the dough: Divide into 6 equal parts. Each piece will become one beautiful wheat grain shaped bread.
    11. 11
      Shape into balls: Flatten each piece very gently, roll tightly, then fold into a ball and pinch the edge to seal it. Rub against work surface to seal the ball properly.
    12. 12
      Rest the balls: Let them rest for 10 minutes uncovered. This relaxes the gluten for easier final shaping.
      Timer Available:Ball Rest (10:00)
    13. 13
      Create the wheat grain shape: Sprinkle a little flour to prevent sticking. Gently flatten each ball, then press the dough with the heel of your hand to create an indentation in the center.
    14. 14
      Shape the wheat grain: Fold the first half, then start rolling. Apply more pressure on the ends as you roll - it will create this amazing wheat grain shape. Place on a towel, seam down.
    15. 15
      Final proof: Cover with a towel and let rise for 30 minutes. The shaped breads should feel light and airy when ready.
      Timer Available:Final Proof (30:00)
    16. 16
      Prepare for baking: Preheat oven to 430°F (220°C). Transfer to baking tray, seam up.
      430°F (220°C)
    17. 17
      Score the bread: Score the bread with a sharp blade or knife. This will help it open more during baking.
    18. 18
      Create steam: Sprinkle a little water around the bread - just a few drops for steam. Cover with another tray of the same size.
    19. 19
      Steam baking: Bake at 430°F (220°C) for 20 minutes covered. This creates that perfect crispy crust.
      430°F (220°C)
      Timer Available:Steam Baking (20:00)
    20. 20
      Final baking: Remove the top tray and bake for 10 more minutes. They look great! The wheat grain shape should be beautifully defined.
      Timer Available:Final Baking (10:00)
    21. 21
      Listen to them sing: They sing! The best song in the world as the crust crackles. Hollow taps mean it's perfectly baked. As crispy as it gets on the outside, amazingly soft inside. There's only one thing missing - the butter!
    Wheat Grain Shaped Bread by Food Language
    Wheat Grain Shaped Bread by Food Language
    Wheat Grain Shaped Bread by Food Language
    Wheat Grain Shaped Bread by Food Language

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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