Kneipp bread is a classic Nordic everyday loaf: semi-coarse, mild and made with the whole wheat grain. The recipe gives two tin loaves, so you have one for today and one for the freezer.
Black Month pack Ingredients for two loaves
- 25 g fresh yeast or 6 g dried yeast
- 700 ml lukewarm water
- 1 tbsp salt
- 1 tbsp rapeseed oil
- 500 g fine wholemeal flour
- 500 g plain flour
How to bake Kneipp bread
- 1Mix the dough
Stir the yeast into the water. Add salt, oil and the wholemeal flour, and leave for 15 minutes. That gives the grain time to absorb water.
- 2Knead and rise
Add the plain flour and knead the dough for 10 minutes, until it is supple and a little sticky. Cover the bowl and let the dough rise for about 1 hour, until doubled in size.
- 3Shape the loaves
Divide the dough in two, shape two loaves and put them in greased 1.5 litre tins. Cover and let them rise for about 30 minutes.
- 4Bake
Bake on the lowest shelf at 200 °C for 40 to 45 minutes. Tap the base: if it sounds hollow, the bread is done. Cool on a rack.
How to keep Kneipp bread moist
Let the bread cool completely before packing it. Put it in a bread bag and keep the bag in the fridge: the bag keeps the dry air out. The second loaf can be frozen in the bag, ideally sliced, and keeps good quality for 2 to 3 months. More on the order to follow in fridge, freezer or counter.
Frequently asked questions
What is the difference between Kneipp bread and wholegrain bread?
Why does the bread crumble when I slice it?
Can I use dried yeast?
For your bread
Bivoks™ bread bag299 NOKGoes in fridge and freezer, and closes with a clip. On the counter too, the bread stays fresh for 7 to 10 days.