Sunday, October 24, 2010

Wholemeal Bread

(makes a 20cm round bread)

150g bread flour
150g wholemeal flour
1 teaspoon instant yeast
2 tablespoon sugar
1 teaspoon salt
10g butter
170ml water


  1. Place bread flour and wholemeal flour in a mixing bowl and stir with a whisk to combine. I did this by measuring both types of flour in a plastic bag and then give a few shakes to mix the flours.
  2. Place all ingredients (according to the sequence as stated in your bread machine manual) in the bread pan and set the machine to the Dough setting. You can either leave the dough to proof in the machine, or let it proof in room temperature. If you are proofing the dough in room temperature, place it in a big mixing bowl, and cover it with cling wrap. Let is rise till double in bulk, takes about 1 hour.
  3. Remove dough from bread machine/mixing bowl. Knock out the dough and give a few light kneading. Gently flatten the dough and shape into a smooth ball. Place dough on a baking sheet lined with parchment paper. Cover with a damp towel or plastic bag and let it proof for another 30mins. Note that this time round, instead of cling wrap, you should cover the dough with plastic bag, as the cling wrap may stick onto the dough and prevent it from rising properly.
  4. Preheat oven to 180 degC. Dust with some wholemeal flour and make 2 long slits on the dough with a sharp knife. Bake for 30mins until the crust turns golden brown. Remove from oven and let cool on a rack.
recipe source: happy home baking
photo by : VeganMoFo26

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