WHOLEMEAL BREAD

by - July 19, 2017

Wholemeal Bread

Wholemeal Bread


Wholemeal Bread


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:)

This Wholemeal Bread is very fluffy, soft and moist.  I never thought that straight dough method will produce this soft bread and stay fresh quite well too.

If you like to try Sourdough version, please click here to try.  Wholemeal Soft Sourdough Bread recipe.

It is advisable to read the following notes before starting baking.

GENERAL NOTES:

KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING
Some have experienced the dough breaking during the second proofing.  If that happens it is due to over kneading.  Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage.

FLOUR
The right flour plays a very important role in bread making.  Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%.  All purpose flour content less protein around 9 - 11%.  To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  Sources from here and here.

HYDRATION
The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. Or if the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves only a small indentation, it’s ready to go.
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
WRINKLE TOP OR SHRINKING
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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.



Recipe - Wholemeal Bread 


Yields: 3 small loaves in one loaf pan

INGREDIENTS

400g bread flour (I used Japan High Gluten Flour)
140 g wholemeal flour
2 tsp instant yeast
28g milk powder
30g brown Sugar
1 ½ tsp Salt
23g butter
23g olive oil or any vegetable oil
200g water
135g fresh milk or full cream milk (Please reserve 10g to use later if dough too dry)

Utensil:
Loaf pan (25 x 12 x 11cm) or 650g Loaf Pan (31 X 9 X 10cm)

METHOD:
  1. Add all ingredients (except butter and olive oil) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead for 3 - 5 minutes until the dough comes together.  Add in butter and oil, continue kneading for 10 - 12 minutes till the dough come together, become elastic and tacky but not sticky.  I stopped half way to prevent the motor from overheating. 
  2. Shape the dough into a ball.  Place back in the same mixing bowl and cover with cling film. Let the dough complete the first round of proofing, about 45 - 60 minutes until doubled 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.   Please use a kitchen scale if you want to be exact.
  4. Form each portion to a ball.  Flatten with rolling pin. Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a log is formed. 
  5. Place all dough in a loaf pan lined with parchment paper.  Let the dough proof at warm and dark place until it rises slightly above the rim of the pan.
  6. Fifteen (15) minutes before baking, turn on the oven to 190 C (top and bottom heat) or 170C (fan-forced). Bake in a preheated oven for about 30 minutes or until golden brown.
  7. Remove from the oven and transfer onto a wire rack.  Let cool completely before slicing.

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28 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
  4. This was a yummy bread recipe. I split it into two larger loaves. The only thing is, my bread didn't rise anywhere near as high as the picture. Do you think it's a problem with the yeast I used?

    ReplyDelete
    Replies
    1. Hi there,

      Thank you for trying this recipe. It could be your yeast and make sure it is not expired. You may want to consider let the bread proof in a warm and dark place. I normally rest the dough in oven with a bowl of hot water and door closed.

      Cheers :)

      Delete
  5. Hi YeanLey,

    Would like to ask if I dont have stand mixer, can I use my hand to knead? If yes, what should I take note and how long should I be kneading for please.

    Thank you in advance.

    ReplyDelete
    Replies
    1. Hi Samantha,

      Thank you for asking. All my bread dough are machine knead. I never knead by hand. But, of course you can knead by hand. Normally, I see people knead until thin membrane form (window pane stage). You may want to watch Youtube.

      Cheers :)

      Delete
  6. Can I ask, can I add yudane to this dough? If yes how to adjust it?

    ReplyDelete
    Replies
    1. Yes, you can. Here you are. But, I have not tried not sure it works.

      Yudane:
      108g bread flour
      108g boiling water

      Bread dough:
      292g 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
      92g water
      100g fresh milk

      Delete
  7. Hi, is bread flour the same with high protein flour?
    Thanks

    ReplyDelete
    Replies
    1. Yes, the same. The protein content should be 11 - 13 %.
      Cheers :)

      Delete
  8. Shall i use half the recipe for 450g loaf tin?
    Thank you.

    ReplyDelete
    Replies
    1. Hi, I afraid the amount will be too small for 450g loaf pan. Why don't reduce to 65% instead.

      Cheers :)

      Delete
  9. Hi Yeanley, can i know how to adjust and calculate the ingredients to fit into a 450g loaf pan? I would really love to try and bake this bread. Thank you in advance. :)

    ReplyDelete
    Replies
    1. Please use 350g total flour.. 260g of bread flour + 90g wholemeal flour

      350/540 = 0.648
      please reduce the rest of the ingredients by 0.648

      Cheers :)

      Delete
    2. Most welcome.. Happy baking :)

      Delete
  10. Thanks for sharing this yummy recipe, the bread , the bread came out soft and smell good ! Thanks again!

    ReplyDelete
    Replies
    1. Hi, thank you for trying this recipe and your kind feedback. Happy to hear that you like it. Cheers :)

      Delete
  11. Hi dear, would it affect the texture of the bread if I made it into bun shaped rather than in loaf?

    ReplyDelete
    Replies
    1. Hi dear, thank you for asking. I tried this recipe in bun before and turned out a bit dry. Unless you make into bigger bun and bake shorter period. Please monitor during baking as we don't want the bun to be dried.
      Cheers :)

      Delete

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