Wholemeal Bread Recipe
Yeast Breads Recipes

Ingredients

350 g
100 g
1 tsp
20 g
25 g
250 ml
20 g

Plain flour
wholemeal flour
salt
castor sugar
butter
lukewarm water
fresh yeast or 15 g easy blend yeast

Method:

1. Sift plain flour and wholemeal flour into the bowl of an electric mixer fitted with a dough hook. Put the husks left on the sieve in the bowl. Stir in instant yeast, sugar and salt. Rub in butter. Make a well in the centre, pour in water and turn on the mixer.

2. Beat for 5-6 minutes until dough turns into a smooth soft ball. Leave aside, covered with a damp tea towel, for 30 to 40 minutes or until dough doubles in bulk.

3. Punch down the dough and place it on a floured surface. Knead dough lightly with floured hands for 3-4 minutes until smooth. divide dough equally into three oval or rectangular-shaped pieces. Place dough on greased baking sheet and gently score the loaf with a sharp knife. Cover with tea towel and set aside to prove for 15 to 20 minutes. Dust loaf with a little flour or brush with beaten egg.

4. Bake in a preheated oven at 220C for 15 minutes, then lower the temperature to 180C and bake for another 20-25 minutes or until bread is well-risen and browned. Cool loaf on a wire rack before cutting.

Note:

1. You can spray a little water on the loaf and tray just prior to baking. This helps to create steam in the oven which enables the bread to rise further.

2. If the bread sounds hollow when tapped with the knuckles, it is baked.

3. To make small wholemeal buns, divide the dough into 8 to 10 equal pieces and roll into round balls. Do the same as you would for the big loaves, only in this case you bake at 210C for 15 minutes or until golden brown.