We all know - Germans are the master bakers! And I love home-baked bread. Nothing beats a fresh, still oven-warm slicewith some vegan cream cheese, a few slices of cucumber and salt. Or what do you call the end of the bread? This is always a big discussion here in the house: crust, edges, ...
And I don't know why I didn't start baking bread myself much earlier. Using yeast makes it really fast and in my opinion it tastes even better than bought bread. And when you bake bread yourself, you understand that the natural browning of supermarket bread is not as natural as you think, because they often use colouring ingredients. A bread really does not need this. It tastes a little less dark brown at least as good.
Apart from that, homemade wholemeal bread is also much cheaper than at the baker's.
By the way, the fresh yeast can also be frozen and defrosted wonderfully. I like to do this because I like fresh yeast better than dry yeast and therefore buy it in stock. But dry yeast can be used just as well in this recipe.
If you have a powerful food processor, you can use whole grains in your food processor instead of ready-ground flour to produce flour freshly, so that more nutrients are available.
The bread keeps for about a week. I prefer to keep it in a towel and put it in the oven when it is not in use. That way it stays very tasty for a long time. Even if it gets a bit dry with time - just toast it and it almost tastes like fresh out of the oven again!
By the way, I use a foldable silicone pan*. In my experience, this is the one that works best. Of course you could also use a normal loaf pan, but you should grease it or cover it with baking paper before. The only thing that didn't really work without problems with our metal loaf pan is the loosening of the bread. If I used baking paper, I didn't like the shape of the bread that much. So the silicone pan mould was really the best decision!