Home » Bread & Baking » Wholemeal Bread
All   Meat   Vegan   Vegetarian   Seafood   
Ref: 474
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
SHARE

Ingredients & Prep

   400 g  Strong wholemeal flour
   350 ml  Water luke warm 40'c
   50 g  Strong white flour
   50 g  Butter melted
   30 g  Brown sugar
   7 g  Yeast dried
   1 tsp  salt

Method

  Step 1
Tip the flours, yeast, salt & sugar into a bowl & mix well. Add water & stir in well, then pour in the butter & work in well. You should have a sticky dough.

  Step 2
Tip out on to a lightly oiled work surface & knead for 10 mins, then put back in the bowl & cover with cling film with a small hole with a knife, allow to double in size.
  Step 3
Flatten the dough into a rough rectangle about the length of your baking tin, then roll up tightly, & put into a greased tin, with the join facing downwards. Cover & leave to rest in a warm place until it has doubled in height (at least 1½ hours). If you want rolls divide dough into 80g pieces flatter out dough pull in surrounding edges into the middle to for a doughnut shape, place on a non stick baking sheet to rise.
  Step 4
Heat the oven to 200'C bake for 30 minutes, until the crust is a deep brown, & the loaf sounds hollow when tapped. Turn out on to a cooling rack.

Suggestion & Tips

Brown or wholemeal tends to take longer to rise than white bread. If you wish you can sprinkle over seed of choice from the beginning of the second rise.
Copyright © 2021. All Rights Reserved.
Site By ecomsolutions