100 wholemeal bread recipe
100 Wholemeal Bread recipe
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|250 ml||lukewarm water, up to 300ml – see note below|
|60 ml||vegetable oil|
|375 g||wholemeal flour, I used stone-ground|
|2 ½ tsp||instant or dried active yeast|
|4 tbsp||fat-free milk powder|
|1 ¼ tsp||salt|
Makes 1, 1lb loaf, about 16 thin slices.
Use the higher amount of water in cold or very dry weather and the lesser when hot or humid.
Combine all ingredients in a large bowl and stir until it starts to come together and leave the sides of the bowl. Transfer to a lightly greased surface and knead with oiled hands for 6-8 minutes or until smooth and pliable. Alternatively, you can prepare the dough in a breadmaker or food processor using the ‘dough’ cycle.
Transfer the dough to a lightly greased bowl, cover with cling film and allow to rise for about 1½-2 hours in a moderately warm place. It will not necessarily double in size but should rise significantly.
Transfer the dough to a lightly greased surface and gently knock back and shape into a log about 8-inches or 20cm in length. Place within a 1lb, 500g loaf tin and cover with lightly oiled cling film. Allow to rise for 1-2 hours or until about 1-inch or 25-30mm above the rim.
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Bake for 35-40 minutes, but cover the top with foil after about 20 minutes to prevent burning.
Remove from oven and allow to cool in the tin for 5 minutes. Turn out onto a wire rack to cool. If wished, rub a little butter onto the hot crust for extra flavour and to soften it slightly. Allow to reach room temperature before slicing. Store in a sealed bag or container at room temperature and do not refrigerate.
About this recipe:
I had previously only made wholemeal breads etc that contained, usually, 20-50% white flour. I had read that breads made only with wholemeal were tough, did not rise and a few other negatives. I was sufficiently curious to try it. The flour originally recommended is a US brand and type for which no direct equivalent can be found but I used what is probably the best commercially available alternative possible, Allinson’s Stoneground Wholemeal. It worked well enough and was almost as soft as a white bread and its rise quite satisfactory.
If you want a slightly higher rise and a softer bread, I would suggest replacing 10-15% of the wholemeal with white bread flour. You may then need to slightly reduce the amount of water used, perhaps by a 3-4 teaspoons full, as white flour is slightly less ‘thirsty’.
ca. 20 min
ca. 5 hrs
Grade of difficulty:
Calories per portion:
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