Wholemeal Bread
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.
| Prep Time | 2 Hour |
| Cook Time | 35 Minutes |
| Servings |
Loafs
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Ingredients
- 800 grams Wholemeal Flour
- 400 grams Strong White Flour
- 20 grams Salt
- 20 grams Yeast
- 80 grams Unsalted Butter
- 650 ml Water at room temperature
- 2 tbsp Vegetable Oil
Ingredients
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Instructions
- Place the wholemeal and white flour into your mixing bowl with the salt and the yeast, keeping the yeast and salt apart on either side of the bowl.
- Mix with the dough hook for a few minutes then add the butter and continue to mix for several minutes.
- Whilst mixing add the water and leave to mix until the dough comes together ensuring you scrape down the bowl.
- Continue to mix and add 2 tablespoons of vegetable oil, and mix for about 15 minutes until a smooth elastic dough is created
- Place the dough in a oiled plastic bag and place to one side in a warm part of the galley and allow to double in size.
- Knock back cut in half and then mold each half into shape and roll in some wholemeal flour and place on a grease baking tray.
- Cover with oiled grease proof or plastic and allow to double in size.
- Pre heat the oven to 180C on combination heat, this a moist heat due to the injection of steam into the oven. If you don't have a combination oven place a tray of water in the bottom of the oven.
- When the bread has risen to at least double in size place it in the oven and bake for 35 minutes on the combination setting.
- After the cooking time is complete remove a loaf from the oven and flick or tap the base with your finger to check for a hollow sound to show that the bread is baked.
- Place on a cooling wire and allow to cool.
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