"First attempt in making this soft and healthy Wholemeal bread! It's great for breakfast or packed sandwich. You can freeze the remainder that you can't finish and toast it when you want to eat it."
Wholemeal Bread
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Prep time 3hrs
Cook time 30mins
Serves or Makes: 1
Recipe Card
ingredients
- 340 gram bread Ffour
- 200 gram wholemeal bread flour
- 7 gram instant yeast
- 135 warmed milk
- 200 gram water
- 28 gram milk powder
- 23 gram softened unsalted butter
- 23 gram vegetable oil
- 1 1/2 tsp salt
- 30 gram gold caster sugar
Method
Step 1
Warm the milk slightly and mix in the yeast. Set aside while you are prepping for other ingredients.
Step 2
Add all ingredits (expect for butter and oil) into the stand mixer. Knead until the a dough is formed. Gradually add in the butter and oil and continue to knead the dough until it comes off the side of the mixing bowl. (It shouldn't be too sticky when you handle it)
Step 3
Shape the dough into a ball shape. Place in back in the mixing bowl and cover with cling film. FIRST PROOF: 45-60 minutes until double in size.
Step 4
Punch the dough to release air. Divide into three equal portions and roll it into a round shape again. SECOND PROOF: 15 minutes to relax the gluten before further shaping.
Step 5
For each dough, flatten with rolling pin into long oval/rectangular shape. Fold each side to centre, and roll again with rolling pin to flatten it. Roll up the dough in a direction towards you until a log is formed.
Step 6
Place all three doughs in a bread loaf pan and cover with cling film THIRD PROOF: about 45-60 mins until it rises to the rim of the pan.
Step 7
Heat up the oven to 170'C half way through third proof. Bake in preheated oven for about 30 minutes.
Step 8
Remove the bread from the loaf pan and transfer it onto a wire rack to rest. Let it cool completely before slicing.