Monday, May 20, 2013

Wholemeal Bread

I have been baking bread very often these days, but haven't found time to post on the blog. Perhaps it's not due to time constraint but more likely distracted from unnecessary things to do!

Anyway this bread is easy to do and requires only two proofing.


260g Bread flour
60g Wholemeal flour
1 tablespoon Milk powder (I use Anlene)
2 tablespoons caster sugar or granulated sugar
1 1/2 teaspoons dry yeast ( I use Saf-instant)

170ml lukewarm water
14g unsalted butter, at room temperature
1 teaspoon fine salt

1. Place both flour, sugar, milk powder and yeast in a mixing bowl and use a hand whisk to mix.

2. Use a dough hook at low speed, add water gradually to mix.

3. When the mixture is about to come together, add butter and salt.

4. Once a dough is formed, it should be slightly sticky to touch.

5. Knead for about 20 minutes.

6. Remove and on a lightly floured top, form a smooth ball and place it in a bowl to proof.

7. Cover bowl with damp teacloth or clingwrap and rst for 30 minutes. Dough should be almost double the size.

8. Remove dough from bowl and punch out the air.

9. Knead lightly and do a book fold and roll from the narrow end tightly to form a swiss roll to fit the loaf tin 23cm x 14cm.

10. Seal the sides and place the dough into the tin. Cover and proof for 1 hour or until it doubles it size.

11. Bake in preheated oven 200deg C for 20 minutes.

12. Remove bread from tin and cool on rack.