wholemeal bread
Wholemeal Bread Loaf: There are very few differences between wholemeal bread and regular white bread. The method is the same. Only the ingredients are different. In terms of texture, wholemeal bread is harder and dryer than white bread. To make the bread softer and less dry, I used partial bread flour. If you wish, you can make the whole meal 100%. It’s a lockdown period and you may experience some fighting for bread. Wholemeal bread is very popular and high in demand because of this. You can now make your bread and stop fighting for it. Wholemeal flour can be found in any bakery ingredient shop or supermarket. This is a great recipe that I hope inspires you to try.
Basic ingredients for wholemeal bread
- I used a 9x5x3 inch loaf pan with 200g (1 3/4 cups) wholemeal flour
- 125g (1 Cup) of bread flour
- 2 teaspoons instant yeast
- 1 tsp Salt
- 1 tbsp Sugar
- 270ml (1 cup + 2 tbsp), whole milk, blood temp
- 30g (2 Tbsp), unsalted butter
How to make wholemeal bread
- Add both flours, yeast, and sugar to a bowl. Give it a quick mix. Mix on low speed.
- Gradually add the milk. You should make sure that the milk is at room temperature, blood temperature, or lukewarm. Once the dough is rolled out, it will begin to pull away from the sides.
- Mix the butter and then spread it around the dough. You can also add the butter to the bowl as it’s being mixed, whichever is more convenient.
- Mix for approximately 4-5 minutes at high speed.
- Remark: I have provided a brief tutorial on how to knead dough in this video. The gluten strands will be strengthened by kneading and rolling the dough out on a table. This will produce softer bread. Wholemeal will require you to knead the dough for 20 minutes.
- Stop the mixer after 5 minutes of mixing. Make a ball out of the dough. Use a large bowl to grease. Place the dough in the bowl. Now To prevent the dough from sticking to the bowl, grease the area. Use a tea towel or cling film to cover the bowl.
- Bake the dough for 45-60 minutes or until it doubles in size. My dough will double in size, but it’s more than twice as large.
- Place the dough on a plate. To prevent air bubbles from forming, roll out the dough using a rolling pin. Roll the dough out like a Swiss roll. Use the rolling pin to press the dough and then roll it again. Place the dough in the loaf pan. To prevent air bubbles, press down on the dough.
- Now Place a tea towel on top of the pan. It should be able to stand for approximately 30-45 minutes. A dome will appear under the tea towel. This is an indication that the size of the tea towel has increased. Bake at
- 180°C/355°F for 30 minutes in a preheated oven
- Before slicing, let the bread cool completely.
- You can now enjoy the bread. Enjoy this wholemeal bread.