Recipes, Insight, Theory and Everyday Management for Students, Ships Cooks, and those with an interest in Marine Catering Operations. All Recipes have a fully adjustable servings feature, just change the number of servings and the ingredients recalculate automatically.
This wholemeal bread is quite lovely the texture and nutty flavor seem just about perfect, but I have to give you a word of caution:- Wholemeal bread can be difficult to make for the simple reason that wholemeal flour can vary in both in coarseness and its absorption, in other words how much water is required. This recipe has 1/3 white flour and 2/3 wholemeal flour and this works very well for me with the ingredients I am using, however if I were in a different part of the world or the flour was different I might need to adjust the balance of wholemeal and white flour and also adjust the volume of water, so there is room for maneuver in order for you to get the best results with the quality of wholemeal flour you are using. Our Wholemeal Bread is made with a very course flour which has a lot of visible bran present that gives a truly great texture to the bread.