Friday, May 24, 2013

Wholemeal Bread

Since Super White Toast Bread recipe, I haven't made any videos for bread loaves. Long time ago, someone asked me for the wholemeal bread recipe... so here it is!! I actually use this recipe very often because it is a much healthier option than just plain white bread.

Wholemeal Bread
(makes 2 loaves of bread)
280g bread flour
200g wheat flour
50g sugar
6g salt
10g active dry yeast
2 eggs
100g water
120g flour paste (tangzhong)
50g butter (softened)

Preparation: I used 30g of bread flour and 150g water to make the tangzhong. The amount of tangzhong is probably just enough for this recipe.
  1. Combine the bread flour and wheat flour. Mix all the ingredients together except for the butter. I like to put all the dry ingredients on the side, separating the yeast and salt. Also, I like to put the wet ingredients in the middle.
  2. Add the softened butter and mix until everything is well combined.
  3. Knead until the dough is elastic and smooth. Check the dough every few minutes to avoid over kneading. You should have a thin membrane as you stretch the bread dough, that is when you know the dough is ready for proofing. 
  4. Grease a bowl and proof the dough until double in volume. I like to proof mine in the microwave with a hot glass of water. The time for proofing depends on the temperature, humidity and the freshness of the yeast. Sometimes it takes 40 minutes or over an hour for me. Check the dough by putting a floured finger into the bread dough. If the hole stays there then the dough is ready for the next step.
  5. Push the air out of the bread dough. Divide into four equal portions and let them rest for 10 minutes.
  6. Shape the bread dough and proof until double in volume or until it reaches 80% of the height of the pan. I proofed mine in the microwave again with a hot glass of water. It took around 40 minutes. :)
  7. Brush some egg, water or milk on top. Bake in a pre - heated oven at 170C for 30 minutes. For wheat bread, it doesn't rise as much as the white bread because there is less gluten and wheat flour is heavier than bread flour.
Transfer onto a wire rack and let cool!

Enjoy the fresh hot bread!! :D

Here is the video!!


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