MY SISTER'S WHOLEMEAL BREAD

Tuesday, 18 July 2017







This is my sister’s recipe for bread that stays soft even after a few days. She made it for me while I was back home in Penang a few days ago. I loved it so much I immediately repeated the recipe as soon as I returned to KL. I highly recommended you try it if you are looking for a wholemeal bread recipe. The technique she discovered is to let the dough rise 3 times.

 


Yields: 1 Loaf (12x25x11cm loaf pan)

INGREDIENTS

500g bread flour
40 g bran
1 ½ tsp instant yeast
2 tbsp milk powder
40 g brown Sugar
1 ½ tsp Salt
20 g butter
20 g corn oil or olive oil
300 g water

METHOD:

1.  Add all ingredients into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time.

2.  Then let the dough complete the first round of proofing, about 60 minutes until double in size.

3.Punch down the dough and slightly knead the dough by using hand. Cover the dough and let it rise until double in size. The second round of proofing will take shorter time, about 45 minutes.

4.  After completing the second round of proofing, transfer the dough to a clean floured surface. Roll out with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place dough in a 12x25x11cm loaf pan lining with non-stick baking sheet. Let it rise for another 45-60 mins.

5.  15 minutes before baking, turn on the oven to 200 C. Bake in a preheated oven for about 30 minutes or until golden brown.

5.  Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.