Soft Wholemeal Bread from Scratch
Helium Marketing • August 28, 2024
soft wholemeal bread from scratch
| TYPE : Wholemeal Bread | |
|---|---|
| Prep Time | 20 minutes |
| 1st proof | +/- 1 hr |
| 2nd Proof | 45 minutes |
| cook time | 40 minutes |
| Total Time | 1 hr 45 min |
This recipe bakes up soft and is perfect for sandwiches
method by hand or mixer
INGREDIENTS & METHOD
Ingredients
375g (1 ½ cups) warm water
7g active dry yeast or instant yeast*
40g honey
3 tablespoons butter, softened
510g whole wheat flour (you may need as much as 550g)
11g salt
1 egg beaten to glaze dough
METHOD
- Place a 1/4 cup from the 375g warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof. (if mixing by hand add the softened butter to the warm water mixture now. If you are using a mixer then it can be added when you add the water to the flour.
- Blend the flour and the salt together.
- Make a well in the centre and add the water, including the yeast water honey and butter.
- Beat on medium speed for 3 minutes.
- Mix until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface for about 10 min or in your mixer for about 7-8 min. The dough should become smooth and elastic. It will be sticky at first but don't be tempted to add more flour unless it is really necessary as this does change the dough formula
- Place dough in a large greased bowl and cover loosely with plastic wrap. Leave to rise in warm place until doubled in size, 45min to 1hr.
- Lightly mist a 21cm x 11cm loaf pan with non-stick spray.
- Knock down the dough gently and shape it tightly into a loaf or balls of dough and pack tightly into loaf tin.
- Preheat the oven to 200degC.
- Place in prepared pan, cover loosely with greased plastic wrap, and leave to rise again for about 30min.
- Uncover dough, gently brush the beaten egg onto the loaf and place into the oven, and bake 30 minutes or until loaf sounds hollow when lightly tapped.
Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.
