Tuesday 28 July 2015

Easy wholemeal loaf




NB: I sliced halfway through my loaf in the photogragh to show the baked texture.
It's even easier if you use a food mixer with the dough hook. It needs to be around 1000w as anything less generally does not allow you to knead for very long and this bread requires 10 minutes which is quite a long time by hand, but if you want the muscles and have the stamina go right ahead! Although to achieve maximum volume a mixer is best.

Don't expect the loaf to be like a shop bought one as in that case additives are added to reduce crumbs to allow for easy cutting, additives to increase volume and additives to prolong the shelf life. This loaf is simply natural and full of fibre.

Put 570g wholemeal flour into the food mixer bowl with 2tsp salt at one side and 1tsp light brown sugar along with 2tsp quick active yeast on the other side. Heat 14fl oz water in the microwave for 1 minute then pour half this onto the side of the flour where the yeast is. Use the lowest setting for 1 minute, adding the remaining water as it goes, turn up to next level for 1 minute; turn up to level 4 for 8 minutes when a nice dough will have formed around the hooks which will have come clean from the bowl. If you are kneading by hand allow 10 minutes.

Use a pastry brush for ease to lightly oil a 2lb loaf tin.

Stretch out the dough on a flat surface. Fold one edge to the centre and the other half over that. Place into the 2lb loaf tin pressing firmly around the edges. Put in a plastic bag with room at the top to allow for growth. You can use a damp tea towel instead of the plastic bag.

Leave at room temperature for 2 hours when the dough should have doubled in size. Heat oven to 200C, 180 fan and place a baking tray with half that level amount of water in the bottom of the oven which provides a steady stream of steam assisting baking the bread. Bake for 40 minutes. It is done when there is a hollow sound when tapping the bottom of the bread. Allow to cool before turning out.

If you want to use 2 x llb loaf tins bake for only 30 minutes.


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