WHOLEMEAL BREAD

Wednesday, 19 July 2017







This is another very soft and fluffy wholemeal loaf. I went to a bakery ingredients store in Kepong and found some very good quality wholemeal flour. I played around with the Wholemeal Bread recipe from my sister and the result is very satisfying.  Highly recommended:)

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Wholemeal Bread Recipe


Yields: 1 Loaf (25 x 12 x 11cm loaf pan)

INGREDIENTS

400g bread flour
140 g wholemeal flour
1 ½ tsp instant yeast
2 tbsp milk powder
30g brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
200g water
100g fresh milk


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 achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
  2. Then let the dough complete the first round of proofing, about 60 minutes until double in size.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into long rectangle shape. Roll up the dough until a small log is formed. Place all dough in a pullman loaf pan (25 x 12 x 11cm) lining with non-stick baking sheet without lid on.  Let it rise for another 45 to 50 minutes until double in size.
  4. Fifteen (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.

Notes:

  1. The reason I did not cover with lid is because the dough is weight more than 1000g and dough may overflow if with lid on.  25 x 12 x 11cm pullman loaf pan with lid on is suitable for recipe dough weight in between 850 – 900g.
  2. If you do not have fresh milk at home, just use 300g of water.

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