Breads
Bukë Gruri Shtëpie (Homemade Albanian Wheat Bread) (Bukë Gruri Shtëpie)
Ingredients
- - Bread flour — 500g (4 cups)
- - Warm water — 320ml (1 1/3 cups)
- - Instant yeast — 7g (2 1/4 tsp)
- - Salt — 9g (1 3/4 tsp)
- - Olive oil — 20ml (1 1/2 tbsp)
Method
- Dissolve yeast in warm water; let stand 5 minutes until foamy.
- Combine flour and salt in a large bowl, then add the yeast mixture and olive oil, kneading into a smooth, elastic dough for 10-12 minutes.
- Cover and let rise for 1 hour until doubled.
- Punch down and shape into a round loaf; place on a floured tray or in a Dutch oven.
- Cover and let rise again for 30 minutes.
- Preheat oven to 220°C (425°F).
- Score the top of the loaf and bake for 30-35 minutes until deep golden and hollow-sounding when tapped.
Introduction: A rustic, crusty round loaf with a tender crumb, the everyday household bread found on Albanian tables at every meal.
Cultural Background: Homemade wheat bread has long been central to Albanian rural life, traditionally baked in wood-fired ovens and shared generously among neighbours.
Tips: A hot oven and a good initial burst of steam help develop a crisp, rustic crust. Let the bread cool fully before slicing to set the crumb properly.
Variations: Add a handful of whole wheat flour for a heartier, nuttier loaf. Shape into smaller individual rolls for a quicker bake.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve with any main dish, or simply with olive oil for dipping.
Storage: Store at room temperature wrapped in a cloth for up to 3 days.
Reheating: Warm briefly in the oven to refresh the crust; avoid microwaving.
Nutrition: 240 kcal | Protein 7g | Carbs 47g | Fat 2g
FAQs:
Q: Can this be baked in a Dutch oven for a crustier result? A: Yes — baking covered in a preheated Dutch oven for the first 20 minutes, then uncovered, gives an excellent crust. Q: Why is my bread dense? A: This usually indicates under-proofing — make sure the dough has properly doubled at each rising stage.
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