Tuesday, 25 November 2008

Wholemeal Loaf

Another bread-venture...
Another simple to follow recipe..... (basically most of my recipes are meant for the idiots and lazybones)

450g high protein flour
250g whole meal flour
290g cold milk
1 egg
2 tbsp sugar
1 tsp salt
50g grape seed oil/butter/margarine (up to you)
15g of yeast (apprx 2 tbsp)

Mix all, using a mixer of course.
Anyway, mixing with hands are not prohibited.
When the dough is formed, just rest it for 1 hour.
After an hour, punch it down and give at least 10 minutes of kneading and punching.
Look, yeasts are like humans. Warmth make it alive and kicking. You have to treat them with passion. Just let the warm of our hands to give the dough few minutes of massage and you can see the dough swell gradually (dun think otherwise)
Grease a 9x9x5 inches bread pan (1 large loaf size) and throw the dough in
Let it rise for another 30minutes or until double in size
Preheat oven to 200 degree C for at least 8 min before putting the pan in.
Bake for another 25min or till the surface turned golden brown.
The bread is cooked when it shrink a little.

This bread has a light and soft texture despite it is weighed down by the wholemeal flour. I just love tapping on it to hear the hollow sound when it's done.

Best eaten when toasted!


Post a Comment