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).=

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

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