Thursday, 27 February 2014

Simple Wholemeal Loaf : Simple bread to start your day.

What's better then having a simple loaf of bread to start your day?

Smear it with butter, place a slice of ham and cheese..

Or replace with jam ... 

Anyway you like it.

I don't like to eat plain bread. I prefer it with topping. I mean... It's just me you see. 

I'm so excited because I finally got some wooden boards for me to do my photography set up! Yeahh!!

I'm going to get hands on this coming weekend. 

Super super nervous. What if it fails? I spent quite a bomb on that. 

Oh well... Let's just see.

By the time I've finish baking this loaf, it was already late at night. 
It was for next day's breakfast!

Simple Wholemeal Loaf
Makes 1 medium loaf and 1 small loaf


120 grams wholemeal flour
170 grams bread flour 
1 tsp (4 grams) instant yeast
200 grams water (you may substitue with milk, or half half)
15 grams super fine sugar
1 tsp salt
10 grams of milk powder 

15 grams unsalted butter (softened)


Combine bread flour and wholemeal flour together.
Add in yeast, sugar, milk powder and salt.
Mix them together evenly till well blended.
Pour water into dry ingredients. Using a pastry scrapper, mix them ingredients together until they are combined.
Take the dough out of the bowl and knead for about 2 minutes. 
Add the softened butter and knead again, combine together and knead for about 15 to 20 minutes until it is smooth.
Dough should pass the window pane test. (Try stretching part of the dough, if it can stretch into thin sheet without breaking it means you have kneaded enough.)
Place dough into a bowl and cover it with a cling wrap.
Let dough rise for about 1 hour to 1 1/2 hours. (Dough should be doubled in size)
Remove dough and give a few light kneading on a lightly floured work surface.
Press out the trapped air as your knead.
Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins.
Flatten and roll out each dough into an oval shape (20cm by 10cm).
Roll up swiss roll style and pinch the seams in place.
Place in a pullman tin, seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.
Bake at preheated oven at 190 degC for about 30mins.
Remove from oven and unmold immediately. Let cool completely before slicing.

No comments:

Post a comment