WHOLEMEAL BREAD

by - July 19, 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:)

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


Wholemeal Bread Recipe - Straight Dough Method


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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10 comments

  1. The dough was so soft and easy to handle. It rose beautifully and the smell was heavenly! Excellent recipe! Thank you for sharing!!

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for your comment and trying this recipe. I am happy to hear that you like this bread. This is one of my favourite bread that I always bake for my family.

      Cheers and happy baking:)

      Delete
  2. hi Yeanley. if i have stoneground wholewheat flour would i be able to use it on a 1:1 ratio with wholemeal flour?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for dropping by. You may replace 140g of wholemeal flour with your stoneground wholewheat flour. I never tried bake with stoneground wholewheat flour before.

      Cheers & happy baking...

      Delete
    2. Thanks yeanley ! Will try it one of these weekend and let you know if it turns out more dense

      Delete
    3. My pleasure:) Happy baking...

      Delete
    4. Hi Yeanley

      Just tried it using the stoneground wholewheat. The bread didn't rise in the oven oddly. It raised nicely in both the fermentation. Not too sure if I should cut down a bit more of the wholemeal.

      Delete
    5. Hi, Thank you for your feedback. To be honest, I never tried using stoneground wholewheat before. I will not be able to provide you the correct answer. Maybe, you should increase the bread flour and cut down the stoneground wholewheat flour accordingly.

      You can take this recipe as a guidance and adjust accordingly to the type of flour you will be using.

      Again, thanks :)

      Delete
  3. Hi Yeanley,

    I hv balance of wholegrain flour, can it be substitute with the 140g of wholemeal flour? Im interested in baking this bread.

    ReplyDelete
    Replies
    1. Hi Irene,

      Thank you for your question. Yes, I am sure you can. But, the result may be slightly difference. Anyhow, it is still a bread..

      Cheers & happy baking:)

      Delete