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Witbrood

At a Glance

Prep: 2 hours
Cook: 30 minutes
Total: 2 hours 30 minutes
Servings: 1-2 round loaves

Dietary

Low Cholesterol

Allergens

Wheat
Milk

Witbrood recipe comes from a Flemish Baking Bread book. I have tried many recipes and I think the difference for making it dense and chewy is that there are no eggs and no real milk products and very little sugar.

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Equipment

Large bowl, plastic wrap, baking sheet or bread pans, oven

Ingredients

1 (7 g) package yeast
1/4 cup water
1 teaspoon sugar
4 cups sifted flour
1 teaspoon salt
2 teaspoons powdered milk (I use coffee creamer!)
1/3 cup vegetable oil
1 cup water

Instructions

Mix yeast, 1 tsp sugar and 1/4 cup warm water.
Cover with plastic and let stand for 5 minutes.
Sift 4 cups flour, salt, powdered milk and sugar in a big bowl.
Make a well in the middle and pour in the yeast, the veg oil and the 1 cup warm water.
With the hand or a big spoon make this into a soft dough.
Lay this out on a floured surface and knead for 10 minutes until its smooth and elastic.
You can use up to 1/2 cup extra flour so its not sticky.
Put dough in a lightly greased bowl.
Cover and let rise.
Punch down dough and knead for 1 minute.
Divide in portions.
It will make one large round loaf, 2 medium size round loaves, 3 small loaves or 16-24 ball sized breads (bolletjes) Let rise about 45 minutes.
Bake on a greased sheet, or in greased or buttered bread pans 10 minutes on 375°F (190°C) then set oven lower to 350°F (180°C) for 30-40 minutes if in a bake pan.
If on a flat sheet 10 minutes on 375°F (190°C) then set to lower temperature to 350°F (180°C) for 20-30 minutes.
Bread will be done if it sounds hollow when rapped in the middle on the underside of the round loaves.

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