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Whole grain proofing basket bread

Yesterday I went shopping in Copenhagen in this wonderful store (Notre Dame), which has a lot of cute cook and bake ware – and a ton of other things. I bought A LOT of stuff, and one of them was this proofing basket (sometimes refered to as a banneton), which lets your bread create a cool pattern, while it rises.

So today, I wanted to try it out!

I mixed the dough for a classic whole grain bread, and dusted the basket with flour so the risen dough would drop easily onto my baking sheet.

I found this video on how to break in a proofing basket, and did just that.

 I then added the dough.

Let it rise for two hours. Tada!

Then it was time to turn the basket upside down on a baking sheet. Here we go!

It cracked a little bit, but that just makes it even more rustic, right?

Instead of using an egg wash, I brushed the bread with milk. It gives almost the same crust, and I wanted to save an egg, but you can just do an eggwash, if you want. No biggie.

Place in the oven at 190 degrees C (375 F) for 25 minutes, and there you go. Perfect, patterned bread.

Pretty, right?

A few rose petals never hurt nobody.

Nom nom nom!

Whole grain proofing basket bread 2013-11-07 13:19:42 Yields 2 Healthy everyday bread with whole grains and whole wheat

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Prep Time
10 min

Cook Time
25 min

Total Time
2 hr 30 min

Prep Time
10 min

Cook Time
25 min

Total Time
2 hr 30 min

  • 1 cup water (luke warm)
  • 50 grams of active dry yeast
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 cup olive oil (or vegetable oil)
  • 2 T granulated sugar
  • 3 cups whole wheat flour
  • 1 cup of grains (I used a mix of sunflower seeds, linseeds, cracked wheat, rye and sesame seeds)
  • 1 cup all-purpose flour
  • 1/4 cup milk (for brushing)



  • In a big bowl, add water and yeast. Mix with a wooden spoon.
  • Add eggs, salt, oil and sugar. Mix with the spoon.
  • Add the whole wheat flour a cup at a time, and mix with the spoon. The dough will be lumpy, but that’s ok.
  • Add the grains. Stir.
  • Add all-purpose flour little by little, untill you hav a dough that’s firm but still moist.
  • Turn the oven on for two minutes and then turn it off (it just need to be a little warm)
  • Add half of the dough to your proofing basket and cover it with a towel. Place it in the warm oven and let it sit there for two hours. Remove from oven and gently turn it out on a baking sheet.
  • Bake in the oven at 190 degrees Celsius (375 F) for about 25 minutes.



  • Save the rest of the dough in a bowl in the fridge for up to a week.


By Louise