RECIPE: Wholemeal Loaf

Posted Friday 18 January 2013

In the production of wholemeal flour the whole grain is used. This type of flour has an extraction rate of 100%, which means nothing is removed during milling. The bran and nutrient-packed germ are not separated from the rest of the grain it keeps all of its nutrients. The Greek philosopher Plato imagined the ideal state where men lived to a healthy old age on wholemeal bread ground from local wheat.

Baking Tools needed:
Medium sized bowl (around 4L in capacity).  Measuring spoons.  Measuring cups. Measuring Jug. Rolling Pin.  Scraper. Knife. Bread Baking Tin (around 900g).=

Ingredients
375g Wholemeal Flour (strong)
2g Salt  
15g Vegetable Oil ( or Butter/Marge)
15g Yeast (Fresh)
7g Sugar (Caster or Soft Brown)
250ml Water

Method:
1. In medium sized bowl add flour, salt, oil, combine together.
2. Add Yeast and sugar to one cup of water in measuring jug, still and leave for 5 minutes.  Then add to the flour with another cup of water.
3. Mix into a dough. 
4. Cover with a cloth and leave for 30 minutes.
5. Turn out dough onto a floured surface and need to shape of loaf.
6. Place your loaf into the bread baking tin.
7. Slice the loaf 4 or 5 times width ways.
8. Cover the tin and loaf with a plastic bag and leave until the loaf grows to double its original size.  This normally takes around 30 minutes
9. Place in oven pre-heated to 220°C/425°F/Gas mark 7 and immediately turn down to 200°C/400°F/Gas Mark 6.  Bake for 25-30 minutes. 
10. When cooked the loaf should sound hollow when tapped on the bottom.

Categories: Recipes